I read today they have a new law now concerning trans fats. What do cake decorators plan to do about using hi ratio shortening? It may only apply to resturaunts, I am not sure.
Here's the California Law:
Starting Friday, Californias restaurants, bakeries and other retail food establishments will no longer be allowed to use products with trans fats in spreads or for frying. But restaurants, according to the AP, will still be allowed to use trans fats to deep-fry yeast dough and in cake batter until 2011. (Phew!)
That's why you see so many labels mentioning trans-fat nowadays. They got a jump on the law.
Stupid lawmakers. Makes me want to fry bacon and put it in my icing.
I'm shak'in my head....they don't know how difficult this new law is for cake bakers....