sugarshane
Posted 4 May 2007 , 8:16pm
post #1 of 2
I am still learning a lot from this web site, but I have a long way to go. I notice people using the phrase high ratio shortening. What is it, why is it better and where do I buy It. I had problems with the crisco and am interested in this other shortening.
1
reply
Everything you ever wanted to know about hi-ratio thread:
http://forum.cakecentral.com/cake-decorating-ftopict-264563-.html
HTH
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