Geez, you guys were right, this new Crisco is terrible! Will it EVER crust over so I can smooth it? Is the Melvira method the best way to go?
I'm stuck with it on a groom's cake for Saturday, but I certainly won't be using it again after that. Ack!
I've got the cake iced now, how long should I expect to wait for it to crust? Should I leave it overnight and then attempt smoothing?
(sorry for the repost, accidentally posted in the lounge.)
I did a couple of cakes with Crisco and it finally crusted enough for me to smooth but it still didn't smooth well. Be sure to have some chocolate or a glass of wine handy because my experience in trying to smooth that stuff drove me nuts. Oh, and be sure to keep the room really cool, that seems to help some too.
Do you have time to remake the icing? I've found that the Piggly Wiggly brand of shortening works really, really well.
Good luck!
Well, I finally smoothed it, if you can call it that. Thanks for all your moral support! I ended up using my Melvira Roller (patent pending 
, but I rolled it in cornstarch first, tapped off the excess and then did the best I could. That icing was so greasy, it soaked the cornstarch right up!
YH, what soothes better, zinfandel or merlot?
Fortunately this cake has a lot of fondant lay-ons, so I'm going to try to cover up as much icing as I can!
Hmm, have you ever tried Cabernet & chocolate. A lovely pairing!
I'm in wedding cake hell right now (fortunately covered in fondant so it doesn't matter if the BC looks like h*ll) so a glass of wine would certainly take the edge off. It's 5 o'clock somewhere, right??
We really do need to get together an Alabama day of sharing!
Duplicate request, please see also:
http://forum.cakecentral.com/cake-decorating-ftopict-386813-.html
HTH
I smooth it the same way I always did. I see no difference..... crusts just as well now as it did before.
I agree. I'm not doing anything different either.
Do you think it has anything to do with it being more humid now? Even if it isn't really "stinkin" hot outside I keep the air conditioner on just to be on the safe side.
Good luck! I hope it works out for everyone. The whole new formula thing hasn't affected me too much. Elmo's face fell off one day, but since I started adding a bit of cornstarch to the icing it's been working pretty well.
Boy, I hope I don't have the same problems that I'm reading here. I haven't seen the new crisco yet, I guess I need to make sure I have the right shortening. Does the new shortening fall off a cake? Seems to me that it will melt faster while sitting on a brides table while trying to look pretty.
I have found that by adding 2-4 teaspoons of whole milk, I dont have to deal with my buttercream not being thick enough or crusting over. It seems with crisco removing the trans fat it needs the whole milk fat (which is the good stuff) to "plump it up and make it harden.
Have you guys tried making wilton roses with the new crisco??? Disaster. I'm still learning so I was so upset. They are all frayed and cracked on the edges.
My instructer said it was due to the new crisco....I will have to try teh Stop and Shop brand.
girlybaker wrote
Boy, I hope I don't have the same problems that I'm reading here. I haven't seen the new crisco yet, I guess I need to make sure I have the right shortening. Does the new shortening fall off a cake? Seems to me that it will melt faster while sitting on a brides table while trying to look pretty.
Oh yes, it falls off. I had the whole side of a wedding cake fall off. And it was soft too.
I love the Piggy Wiggly store brand. It makes up like the old Crisco used too. And it is cheaper too.
I agree wuth girlybaker- I have switched to whole milk thanks to ohmygoodies and between that and the cornstarch it is much better. The consistency is still so wierd though.
My regular chocolate BC which I use to have to litterally chisel out of the container when cold, I can now almost spread without thinning- sooo wierd
I haven't noticed any difference with the new Crisco either. When I first started seeing all the posts popping up saying there were problems I thought I was just lucky and my Crisco cans were the older ones but when I checked I had been using the new.
After reading more posts all I can figure is it is because I always use evaporated (canned) milk in my frosting.
I use this in place of milk/cream in all kinds of recipes & in coffee & tea. I am never without a few cans on the shelf.
I've always used milk in my icing, too. The basketweave I made today (with purple roses ... in pics) crusted so well that I could actually pick up the top tier by holding the sides of the cake. But when I cut the cake at the wedding, the icing was nice and soft on the inside.
I haven't had any problems with the icing that I have noticed. The only issue for me and I'm not sure if it is related to the Crisco is my cakes have been sticking more to the pans. I grease and flour and usually have no problems, but my sides have been sticking lately. Any ideas?
I don't have any problems with the new crisco, my frosting really crusts. I don't see a difference at all. I did switch about the same time to Vals HH and this crusts better than the other frosting I was using.
Kat
That is so sweet of you!
It actually went pretty well. *I* wasn't happy with the guitar groom's cake, which was all BC, but to the untrained eye, it was a big hit.
But as I was doing the crumb coat on the bride's cake, I was thanking the heavens that the cake was going to be covered in fondant. A BC bride's cake would have sent me over the edge, I'm sure! But the Satin Ice chocolate rolled out beautifully, I was able to cover square corners successfully and everything transported and set up well.
The rain wasn't too bad. I was worried the humidity would melt my gumpaste flowers and leaves, but they were fine. Whew!
I'm going to hunt down some of that Piggly Wiggly shortening, because I when I tasted the BC, I noticed a distinct aftertaste. Blech!
I'll make sure to post pics soon.
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