Quote:
Originally Posted by sweetideas
I wonder what would cause it then? She used the new crisco, but I didn't think that would matter. Anyone have any ideas? Would using too much crisco cause it?
I wonder what would cause it then? She used the new crisco, but I didn't think that would matter. Anyone have any ideas? Would using too much crisco cause it?
I'm sure your answer is right there - the "new" Crisco. If you search the site you will see that many, many people have been having problems with the new one. Too soft, falling off the cake, etc. Someone did post a recipe they came up with that uses the new one and works better.
Steady2Hands
Posted 18 Jun 2007 , 5:08pm
post #32 of 32
I've found that the more powdered sugar it has the better it crusts. My recipe uses 2 1/2 c. shortening & 4 lbs. powdered sugar.
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