As I posted earlier, my awesome Wilton instructor is supplying me with some high ratio shortening for me to try. I have a big cake this weekend for a relative's b-day party that I plan to use bc with. It must be a crusting recipe as it's going to be HOT (Texas) and although cake will be indoors, the party is in the backyard so the door will be open and closing every 10 seconds.
My question is, can I use high ratio for any shortening bc? I just substitute the high ratio for regular shortening?
For example, on indydebi's recipe, it calls for Crisco. If I use high ratio, will it mess the recipe up? Make it better?
Thanks for all the help!
You may want to look at Sharon's, SugarShack's, recipe. I want to say hers uses hi ratio, and she loves in LA, so she has to deal with our heat and humidity.
You're my bff today!! I'm going to go look.