Hello all! After a long baking break break due to pregnancy I'm back and dying to decorate some cakes! I need to bake a vegan cake for my daughter's baptism and have a few questions about making vegan icing:
1. I've only used non-vegan shortening. What shortening can I use that will crust nicely and will also hold up in Mississippi heat? I'm concerned about it crusting and being the right consistency since it won't have any trans-fats. I used trans-fat free Crisco when I did my first cake and the icing was a disaster.
2. What about other ingredients? We already use soy-free Earth Balance spread at home...will it be an adequate substitute for butter? Will the consistency of the icing come out the same?
In case it matters, I'll be covering the cake in fondant and it will be tiered - either 2 or 3 tiers, not sure yet. I'd also like to know that the icing works well alone (i.e. not under fondant) so I can use it for my vegan customers as well.
Thanks in advance!