I'm new and just in Wilson course 3 and need some help from the experts out there. I would like to have a shelf life for the products I'm using, because I don't want to waste what I can still use; and don't want to use what I should throw out.
Here is the list that I have come up with so far:
Wilton Buttercream Icing-
Flavorings (after opened - Clear vanilla / Almond extract)-
Wilton icing colors (opened vs. unopened)-
Piping gel (does this also need refrigeration after opening?)-
Meringue power (after opened)-
Color flow mix (powder form vs. liquid state)-
Royal icing (liquid state vs. hardened) -
Crisco sticks (after opening) -
Powdered sugar (after opening) -
Please feel free to add anything to the list!
Thanks for all your help!!! I can't wait to get to the level that you are all at !