I'm a novice baker, mainly baking cakes for my kids birthdays. Last year I started using fondant and I love the material. Our office holiday party is coming up and I want to prepare a 2 layer, 8-inch red velvet cake covered with fondant decorations. This is my first red velvet and I hear cream cheese frosting really compliments this cake.
After reading online, I found that my best bet would be using a crusting cream cheese frosting under fondant. I am planning to use Edna's recipe from here: http://www.designmeacake.com/crustcreamcheeseicing.html
The question is, I don't want to purchase a high ratio shortening that I probably won't use again. Can I substitute the high ratio with a vegetable shortening - Crisco specifically? I just don't want to fall flat on my face with sweating, drooping fondant.
AI always use vegetable shortening like Crisco or similar brands without issues.