CakeCentral.com Forum

Thank you so much, vicki3336 & JanH, for the freezing idea. I really like the way hi ratio shortening mixes, looks and tastes. I will start looking for good prices soon.

Thanks again. This site con ...

Thank you so much for the replys. I may try indydebi's recipe and see if I like it. The cost of the hi ratio shortening isn't even as much of an issue as is getting it in a small enough amount. I only ...

Has anyone tried mixing hi ratio shortening with the new crisco? I have tried the new crisco and hate it but hi ratio shortening is fairly expensive. Just wondering if anyone has tried this yet?

pu ...

If I get a chance this weekend I will try maybe half a recipe with regular flour and see what happens. When I do I will post and let everyone know how it turns out.

Thank you so much for your replies. I think I would have trouble going into business just because of the pricing issues. Just let me decorate and someone else can figure out all of the business stuff. ...

A friend wants me to make a cake for her daughter like I made for my daughter. It is a 9 x 13" WASC single layer cake with buttercream icing with an edible image and some fondant accents. I will try t ...

Has anyone tried to use regular flour with this recipe? I don't usually have cake flour in the house and was just wondering if it would change the texture that much. Aslo is the shortening used in the ...

For 1 recipe of MMF I used about 1/4 c. Hersheys Special Dark Cocoa. I made black MMF with this and did not have to add very much black coloring paste to it to make it black. I added the cocoa to the ...

When I make my Chocolate MMF I use Hershey's Special Dark Chocolate Cocoa. It is unsweetened and my MMF turns out plenty sweet enough. I'm thinking that if you use the sweetened cocoa it will be ok, j ...

I agree, no more Wilton Black.

Ok, after letting the icing sit on the counter and then putting it in the fridge for a day I remixed the icing and added a large spoonful of hi ratio shortening. It is acceptable now. I have not tried ...

I somewhat solved my problem. I remixed some of the white icing from the Buttercream Disaster Post that had sit on the counter for a few days and added a spoonful of the hi ratio shortening. It turned ...

Just made another batch of buttercream with hi ratio shortening. It turned out wonderful. I then put wilton black color in it to make grey and it turned green. How in the world can I get this icing to ...

Hmmmm.... hot and humid. That could be part of the problem. It is extremely hot and humid here this summer. Trying to save on electirc and not keeping the house as cool. That could be part of the prob ...

The icing that I put back in the mixer and mixed it to death is still grainy. I then put it into the fridge and mixed it again this morning. It is more fluffy but still grainy. I will freeze it and us ...