This sounds what I am looking for. Travel 6 hours with wedding cake to South Carolina. With no transfat in crisco - this recipe still crusts well? I am going to freeze the cake with buttercream on it - several layers of saran wrap and foil. Do you think the cake will be ok?

I normaly use Sugarshack recipe.

Thanks for your advice

Could be just me, but since a lot of shortening has gone trans-fat, my frostings that once crusted no longer do...including indidebi's.

Either of those recipes would be fine. They're actually very similar.

I highly suggest getting Sweetex hi ratio shortening for either recipe to make it more heat proof.

Rae

Although I use my own shortening based recipe with "0" transfat, I have used Debi's since Crisco went "0" transfat and it crusted fine. The cake should be fine if wrapped/packaged as you stated.

Thanks for your reply. Yesterday I found shortening with 3 transfat at Supersaver Dollar Grocery Store. I am in Virginia.

Oh yeah, I was also going to say that hi-ratio shortening is pricey where I'm from because I have to order it on-line and the off brands work just as well.