I just did an anniversary cake and the crisco bc was awful. I'm needing the upcoming wedding cake to go together as easily as possible - and I'm thinking I need to take the plunge and order some high-ratio. (I've checked around locally and can't seem to find a supplier )
What I'd like to know is, can I use the zero trans fat high ratio with the same success as the regular high ratio? I was looking at some by Baker's Kitchen.... I see that the zero trans-fat is all palm oil - and the regular high-ratio is soybean and palm - not sure if the different fats make a difference?
I'd like to think I'm not clogging everyone's arteries more than necessary - but at the same time, I need something that will work (my time to get this cake done is very limited so I can't waste time with the frosting!)
I should also ask - does anyone know if there's a good supplier anywhere near Wisconsin - so shipping hopefully is quicker?
Hi wildgirl, i was using the zero trans fat shortening for a very long time when i came on here and saw that alot of people here were talking about high fat ratio shortening i had never even heard of it until i came here to CC well i too live in wisconsin ( southern part ) i found high ratio shortening at the cake store in madison Wow it makes a heck of a differance it makes my Bc like silk and i took it to cake school and they all agreed how it made a huge differance compared to say crisco. If you cant find any close to you google CK high ratio shortening and buy it online its well worth it HTH Kat
Www.slice-heaven.com do a search of high ratio shortening i use the CK brand
We use Sweetex Z zero trans fat high ratio shortening, since trans fats are banned in California. It works similarly to regular Sweetex for our recipes except it is more temperature-sensitive, but YMMV of course.
You should be able to buy it in 50# blocks on a cash and carry basis from your local BakeMark distributor:
BakeMark - Menomonee Falls, WI
N92 W14401 Anthony Avenue
Menomonee Falls, WI 53051
Tel: (262) 251-0977
Fax: (262) 251-1190
TollFree: (800) 837-5277
YMMV? You mentioned more temp sensitive - I've read that before but how bad? And unfortunately 50# is way more than I can use. I'm only a hobby baker.
YMMV = your mileage may vary, which means you would need to test the zero trans fat high ratio shortening in your recipes since it may react differently (our frosting recipes are all dairy-free).
I've never seen Sweetex Z sold in smaller packages, so you might be out of luck there.
Ok, that helps - I've spent so much time searching for it already, so I'll just continue looking for the regular.
Is there any consensus - is CK better than TBK? Or no difference?
I have only used the CK brand but like i said it makes a world of diffrance. You can buy it online in 3 pound tubs and im a hobby baker and ive gone through 4 of the 3 pound tubs in the last month so as long as you are buying it online and paying for shipping i would buy a few of the 3 pound tubs
Kazita, you said you got some in Madison? Was it at Vanilla Bean? Or is there another cake supply I don't know about?? Not that I'm able to get there in the next week, but at least in the future I can get a more "local" supplier.
Yep got mine at vanilla bean its about a 30 mile trip for me one way so i buy a few tubs of there CK high ratio shortening. I also started using heavy wipping cream in my BC instead of water or milk my hubby said i cant make it any more fatten but its like i said smooth as silk
Thanks - it's good to know!