My Spring classes are starting up this week and I've been thinking about some of the questions I get from students. I'd like to pose them to y'all to see how you would answer them.

One question I get is "why do you use Royal Icing on a cake? It's hard and crunchy. Why not just use buttercream for things like stringwork and detail work?"

Another is "why use modeling chocolate in sculpting, why not just use fondant with tylose?" and "how do you know when to use what?"

Then there's my personal favorite "what's the difference between hi-ratio shortening and 0-Trans fat shortening and why should I care?"

Sooooo, how would y'all answer those questions?

Because buttercream is not as elasticy as RI and the fact that the RI dries hard is needed for many of the effects (i.e. bridge work) to work. Additionally, fondant and RI just work better together.

Can't answer the 2nd one as I have never used modeling chocolate.

3rd one, break it down into non-food terms. Hi-ratio is

a 60" LCD flat-screen w/ digital cable.

Trans-fat free shortening is

a 6" black and white antennae only tv (remember those?)

For a food answer, the hi-ratio shortening emulsifies perfectly with the other frosting incredients. The trans-fast free Crisco barely emulsifies at all.

OOOOHHH!!! That's good!! Thanks!!!

Anyone else??

I like using modeling chocolate for some things over fondant with tylose (or gumpaste) because you can blend seams just about perfectly..

What's the brand Kellertur? I've used the Sweetex and the Alpine and the ABC/123 or whatever it's called (some letters) brand -- all hi ratio but all have trans fats in them.

kellertur, sorry the 2nd part was in reference to the generic store brand shortenings and Crisco. :0)

No worries... I like reading your posts, you've got a great sense of humor!