Originally Posted by MaryAnnPriest
I have been having the same problem lately. I use the Wilton recipe & use Walmart shortening b/c it has some trans fats. Maybe it's the heat? Is it possible it could be drying (crusting) too much? I say that b/c I don't generally put my cakes in the fridge. And like some of the others, it isn't until the next day that I see the cracks. I figured I just had to pony up and buy hi ratio shortening. BUT, maybe there is a more simple & cheaper fix to this? Hopefully.....
I see you and another poster in (Ct) both mentioned walmart shortening as having trans fat... here (in tx) it doesnt. I don't remember if it was 0 grams, or .5... but I know on one of Edna's videos she also mentioned that they took they trans fat out of wal mart brand now. I had to do some searching around. but Target's brand of shortening, and Hill Country Fare (not sure if they have that up North) both have 2.5 grams.
I was also wondering if anyone knows HOW MUCH trans fat is in high-ratio shortening? I tried looking up the nutrition facts on the few brands I heard of, but was unable to find any information. Just curious