Jumped from cookies this week to a cake. I have always used the Wilton BC recipe and never had a problem, but this time WOW did it seem greasy has anyone else noticed this. The only thing I did different was use an off brand powdered sugar, but it was labeled as "pure". It was well received but greasy and it took forever for the flowers to harden. Any suggestions?
Did you use the new crisco? Seems a lot of CC members are having trouble with the new crisco=( I can't find the first big thread about it, due the search not working past page 1, but I have this one that is discussing it. Jen
http://www.cakecentral.com/cake-decorating-ftopict-283743-crisco.html
Edited to add...I found this discussion using a different search.
http://www.cakecentral.com/cake-decorating-ftopict-267373-transfat.html
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