I am about to start making 200 gumpaste roses and the rolled fondant for a wedding cake needed in October. I will be making both the gumpaste and rolled fondant, so I'd better inquire now.

We all know that the non-transfat shortenings have presented problems with the powdered-sugar based icings. Has anyone noticed a difference in their product quality or handling when they knead it into gumpaste or rolled fondant? If so, what were the side effects of using this, as compared to the old shortening you used?

Has anyone used high-ratio shortening to make or roll out their pastes? Does using this type of shortening make a difference in the product quality or handling?

Thanks!

Theresa