Sorry but I may be a pest with these until I can get it right. 
Can I reduce the amount of fat in my recipe to make it crust better? Right now it barely crusts at all and it takes a REALLY long time to do that.
I don't want to change recipes as I get a lot of compliments on how good it is. I just can't seem to get it smooth.
It is equal parts of butter and high ratio shortening if that helps you answer my question.
TIA!
2
replies
SeriousCakes
Posted 29 Mar 2009 , 4:05am
post #2 of 3
What's your current ratio of fat to sugar? To crust it generally needs to be 1 cup of fat to 4 cups of sugar. You could also cut down on the liquid to help it crust better.
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