Please help me!! I have a friend wanting a cake with little to no hydrogenated oils. This is going to be a 2 tiered, decorated cake with fondant flowers. Please help me if you know of anything that will ice easily and still meet her request. Thank you in advance!!!
You could use ganache, SMBC or IMBC or use a trans-fat free shortening for regular butter creams!
I could be wrong but I thought all shortenings were hydrogenated? Isn't that the process they go through to make the liquid oil into a solid there for giving it a longer shelf life? So even if the trans fat has been removed I'd think it was still a hyrogenated oil??
As was suggested, you can try ganache, the meringue buttercreams or all butter in the buttercream recipes.
Edited to add:
http://lowfatcooking.about.com/od/faqs/f/hydrogenated.htm
How about buttercream made with just butter?! It's how we do it here in Australia.
I agree with Mensch I would never think of using it in a buttercream (the clue is in the name!! 
)
Here are some "alternataive" b/c's thought might work out for you:
http://cakecentral.com/cake-decorating-ftopict-663769-.html
HTH
P.S. Virgin coconut oil doesn't require hydrogenation, it's naturally solid at room temperature.
SMBC! My darling.
All shortening is hydrogenated.... even the trans-fat free kind.
No, actually it isn't. One available in grocery stores/health food stores is: "Spectrum Organic" . I now use a high grade resturant quality non-hyd/trans fat free shortening that has to be special ordered. It has a general shelf-life of 6 to 12 months, but I don't want to use anything that lasts "forever".
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