For Scratch Bakers-Sweetex In Your Cake Recipes?

Decorating By foodguy Updated 17 Sep 2015 , 1:56pm by sugarpiehoneybun

foodguy Posted 5 Sep 2009 , 5:32pm
post #1 of 3

As a retired baker I am wondering if those of you who bake from scratch have tried using Hi Ratio shortening (Sweetex) in place of Crisco type shortenings in your cake recipes?

It produces a beautifully fine textured moist cake........it was always used in the large cake formulas in the bakery, as well as in the icing.

When I bake at home now I use it instead of the "Crisco" called for and have great results. It produces a beautiful silver white/wedding cake batter.

Just thought I'd pass this information on to anyone that may be interested.

2 replies
itsacake Posted 5 Sep 2009 , 6:38pm
post #2 of 3

Yup! Tried this when I bought my first 50 pounds of h-ratio and it works great! In a taste test against butter and margarine in a chocolate cake, the hi-ratio won!

sugarpiehoneybun Posted 17 Sep 2015 , 1:56pm
post #3 of 3

Heard about sweetexany moons ago but never found a great receipe to use would you be so kind to post one food guy...thanks!

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