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Anyone else notice Crisco.. - Page 21

post #301 of 480
For a superior bc try european butter; it has less water then American made.
This is the preference of French Pastry Chefs who would never use other then butter in bc. Just a little factoid; I can always taste the crisco in a frosting and it leaves a film in my mouth which I do not like. Ptooey! icon_smile.gif
post #302 of 480
I don't have any thing to add, I just can't believe how many post this thread has gererated.
legal, not legal, I don't care
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legal, not legal, I don't care
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post #303 of 480
Quote:
Originally Posted by ChristaPaloma

Quote:
Originally Posted by indydebi

Oh no! It's Soylent Green!

(ok, THAT comment will weed out the kids from us oldies-but-goodies!)



hah! Guess I am one of the obg's....



"Soylent Green is people!" I don't consider myself "old" at 30, but a movie nerd!

hat1.gif

Were we talking about frosting?
Save the Earth - it's the only planet with chocolate!
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Save the Earth - it's the only planet with chocolate!
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post #304 of 480
Quote:
Originally Posted by MamaBerry

Quote:
Originally Posted by indydebi

Oh no! It's Soylent Green!

(ok, THAT comment will weed out the kids from us oldies-but-goodies!)



Oh I know that one but do you know this one?

"It's a cookbook! IT'S A COOKBOOK!"

icon_razz.gif



To Serve Man

icon_lol.gificon_eek.gificon_lol.gif
One of the advantages of being disorderly is that one is constantly making exciting discoveries.
- AA Milne -
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One of the advantages of being disorderly is that one is constantly making exciting discoveries.
- AA Milne -
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post #305 of 480
OK, so I was beginning to think I could handle this Crisco change until I just read the last 10 or so pages of this thread. My icing has been having a few issues like everyone else, but nothing drastic. Now, I have a wedding cake for Saturday and I'm getting paranoid. I've tried reducing the liquid and my buttercream comes out almost too stiff to pipe, then a short time later it's softened up in the bowl. I am worried about what will happen to my wedding cake after I set it up and leave. I did a 3-tier cake last friday and it seemed ok and I got rave reviews from the customer, but still paranoid. I guess I'll attempt the corn syrup idea and see how that goes. Again, thank you all for your comments, suggestions, and ideas.
My mission is to fatten up everyone else around me so that I look thinner!
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My mission is to fatten up everyone else around me so that I look thinner!
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post #306 of 480
Quote:
Originally Posted by redpanda

Quote:
Originally Posted by MamaBerry

Quote:
Originally Posted by indydebi

Oh no! It's Soylent Green!

(ok, THAT comment will weed out the kids from us oldies-but-goodies!)



Oh I know that one but do you know this one?

"It's a cookbook! IT'S A COOKBOOK!"

icon_razz.gif



To Serve Man


icon_lol.gificon_eek.gificon_lol.gif




Oh no! The first thing I thought of was an episdoe of the Simpsons! I am so bad!! icon_lol.gificon_lol.gif
post #307 of 480
Quote:
Originally Posted by indydebi

Oh no! It's Soylent Green!

(ok, THAT comment will weed out the kids from us oldies-but-goodies!)



I'm young, but not that young... I remember Soylent Green!
Back then that was a scary movie for me... icon_eek.gif
Sonja - Porter, Texas
-------------------------------------------------------
"Whenever God Closes One Door He Always Opens Another, Even Though Sometimes It's Hell in the Hallway"
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Sonja - Porter, Texas
-------------------------------------------------------
"Whenever God Closes One Door He Always Opens Another, Even Though Sometimes It's Hell in the Hallway"
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post #308 of 480
I did not get a phone call but I did get an email response. Here is a copy of it.


This letter is in reference to your recent contact with Smucker Foods of Canada Co. We appreciate the time you have taken to contact us.

Feedback from our consumers is always valued and assists us in future activities. You may be assured that your comments regarding the new Crisco Shortening have been forwarded to our Marketing Group in charge of this product for future consideration.

Again, thank you for taking the time to contact us. If you should have further questions or need additional information, please contact us at 1-800-567-1897, Monday to Friday, between 8am and 7pm EST.


Sincerely,

Thérèse Hachem
Consumer Services Representatives
post #309 of 480
That movie really creeped me out
legal, not legal, I don't care
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legal, not legal, I don't care
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post #310 of 480
Melody25...please let us know what happens with the consistency of your frosting after it has sat for a bit....this seemed to be the real key issue for most people. I think we can deal with the air bubbles, simply by folding the frosting a few times but the change in consistency is what is the real 'cake' killer icon_mad.gif

indydebi....I don't consider myself old but I still think about Soylent green every so often. My parents took us to see it when I was younger (actually, it was at the drive-in and I think I was supposed to be asleep by that time icon_rolleyes.gif ) I had dreams about that movie for weeks! Not bad dreams, just weird.....I'm into the gross stuff icon_lol.gif (science teacher....Nothing is gross to us!)

Gateaux......Trekkies Unite!! I so remember that episode! And yes, I can just see us being there in the not too distant future! Altho', more along the lines of Planet of the Apes!! icon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gif
post #311 of 480
I e-mailed Crisco and They did call me back and said it would be passed on to the manager or something like that.


The only good thing is I found a can of crisco in the cupboard (It had transfat) and I just used it to make icing. Wow!!! What a difference. I wish I had some older sticks of Crisco. I like the sticks soo much better. But at least my icing came out a lot better. The cake actually smoothed nicely icon_smile.gif
Practice makes PERFECT!
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Practice makes PERFECT!
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post #312 of 480
The last couple of times I made frosting, I noticed the difference. Could not figure out what was going on. The BC just would not crust and I had the hardest time smoothing the cakes - I did not notice a different label on the Crisco can, but you can rest assured that when i get home I am going to check the label. My recipe calls for equal parts Crisco and butter, and I still had problems, I guess I will try the Merinque powder.
post #313 of 480
I am so happy to read this and see that it isn't all me! I thought I had lost my touch. I mean, maybe I have, but it's the stinkin' crisco too! lol. I kept thinking, well, maybe it was too hot in the house or maybe I have forgotten how to make EVERY SINGLE FLOWER in BC!!! Thank you for helping my sanity!
Becky
formerly skinnycakelady
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Becky
formerly skinnycakelady
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post #314 of 480
Can you put cans of shortening in the freezer? After reading this forum yesterday I went to Wal-Mart and found their brand--Great Value All Vegetable Shortening--has a listing of 2.5g of Trans Fat. I bought 5 cans!!
I have several cakes to do in the next 3 months but it will not take 5 cans. So, what is the shelf life of an unopened can??? Can I freeze some of these or just put them in the back of my frig, or will they be OK in the back of my pantry for several months?
TIA
Marcia
"If you can't say nothin' nice, don't say nothin' at all"-Thumper
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"If you can't say nothin' nice, don't say nothin' at all"-Thumper
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post #315 of 480
On the Crisco site it states that an unopened can on shortening has a shelf life of 2 years from the manufacturers date. 1 year after opened. I realize that you didn't purchase Crisco, but at least this gives you a guideline.
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