Ok...so I am the first to admit how frugal I am when it comes to this cake thing. I haven't sold cakes for anything over my cost yet...and I have taken this in fits and starts...when I will go for a couple months and do nothing with it and then pick it up again. But lately I have been seriously wanting to (do something) with all this experience I have gained and make a little money at it! So...I have been looking to perfect my frosting technique and do a better job on getting my cakes covered good, have smooth frosting and level cakes. So...I bought all of Sugar Shacks DVD's. For me it was ideal. So...I want to share with those of u who are struggling with good frosting, first of all...Have a good mixer...I have a 5qt. stand mixer. I also invested in that new beater blade...it does just what they advertise...next I use Sugar Shack's frosting recipe for the 5qt mixer. Here's the kicker...I refused to buy the high ratio shortening. I figured that frosting tasted so good as it was...but...I was still having some issues. Ladies...that stuff is gold to a cake decorator!!! It is expensive...and I will only use it for cakes I am getting full price for...but I cannot believe the difference...if I could get it around here...I would never use anything else...but I have to order it and the cost with shipping is just a bit much for my cake budget...LOL BUT...if u are having problems with ur frosting please give this a try...believe me... it is worth it!!! Good Luck...Linda

If you have a Smith's or Kroger grocery store in your area, the Kroger brand (which is sold by Smith's) vegetable shortening has 3g of transfat, perfect for SS's recipe.
HTH with your shipping costs.

there's not one of those with in hours and hours for me

You won't get the same results with that as you will with hiratio.

I live in no-where North Dakota...I have to drive 100 miles either way to get to a Micheals or Hobby Lobby...and we don't have a Kroger in this state as far as I know...it's mail order or nothin...LOL

I agree with the hi ratio it makes a world of difference. I'm still trying to perfect my sugar shack recipe, I'm getting tiny air bubbles. I've only made the recipe twice, third time is a charm (I hope!) My family noticed a difference in the icing on my last cake.

Amen to high ratio once I found it I didn't look back once they ruined Crisco.

Aldi's brand used to have 3gm trans fat - but now has also been reformulated to show 0 trans fat. However if the label still shows partially hydrogenated oils, there is still a small amount of trans fat - it's just less than 1 gram. Guess we'll just have to see how it all works out - I suspect all producers for the grocery market will eventually go to "zero" trans fat since the food police want it off the shelf!!

What are we to do when they make the high ratio trans fat free???????????????

Quick question here... Can I get almost the same result with any brand of high ratio shortning? The reason I ask, I'm in Canada and the least expensive way (that I know of) to get HR shortning is to buy the one they sell at Bulk Barn (I don't know the brand name). I didn't want to spend a lot as I don't bake to sell. Any help will be appreciated.

Best results are always with the high ratio!!!!!

I live in Canada and use the high ratio shortening from Bulk Barn all the time. It's wonderful!

what is high ratio shortening??? how do i know what to look for?

Thank you so much The_Sugar_Fairy and G_Cakes. I probably don't need the bulk amount for now but good to know I might be able to make a deal with local BB manager if needed. I'm so excited to know I'd be able to try sugarshack's recipe without breaking the bank.
Since I have you lady's attentation, can I ask couple more question please? where can I find Crème Bouquet in Ontario? and do you buy the icing sugar in bulk from the BB or buy a brand IS like Domino? If so where do you get it from?
I guess I asked more that a couple. You guys are so helpful here in CC , I just wish I had a lifeline like this for the life overall.