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Posts by lolly2shoes

We're you able to find a solution?
A few months ago our Hi Ratio shortening was discontinued due to a No Trans Fat law in California. We've since had to switch to White Cap shortening. Our buttercream is NOT a crusting buttercream and now that we've changed shortening we have MAJOR moisture problems. The cakes come out sweating like crazy from the fridge and if we have fondant covered cakes, the fondant droops and forms ripples on the side. Is there anyone else out there that has experienced this? I've...
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