I've been away for quite some time and pretty much don't do cakes any more except for family and it's been quite a while. I need to make a wedding cake for my nephew. What type of shortening do most people use? Hi-ratio not available here except for 50 pound boxes.
i use butter
I use half Crisco and half butter when I'm working with a large cake... butter is pricey, using Crisco improves consistency and heat resistance.
I do butter plus ganache. 50/50 to 60/40. I personally don’t like shortening in my icing. The added ganache makes for a very stale icing.