The past few cakes I have made have almost been disasters. The oil seems to leak out of the icing. After several hours I can see clear oil pooling at the bottom of my cake sides and the icing looks shiny. This never happened before. The vibration of the car made the icing start to slide off one cake and the leaking oil is making decorations fall off that were once stuck. I am using a 3/4 Crisco to 1/4 margarine recipe with water. Today I tried real butter instead and it still happened. Is this caused by the Crisco zero trans fat issue? Does anyone have any clues how I can stop this from happening or what I am doing wrong? Thanks.
I switched away from that new Crisco and don't have that problem anymore. There are people who use it but they have a different recipe.
Search for the zero transfat crisco forums, LOTS of issues with it.
I've noticed that when people mention this problem, they are usually using water as their liquid. The new crisco seems to need a little more fat, I personally use half and half without any problems. It's like mixing that italian dressing, the one with the water, vinegar and oil, it never stays mixed because oil just doesn't like water.
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