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Anyone else notice Crisco.. - Page 31

post #451 of 480
FlowergirlMN, no offense taken. I just thought if you hadn't read the thread then you didn't understand what it was all about. I didn't mean to come off as snippy. Sorry.

Diane
Lord, If you can't make me thin, please make my friends fat.
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Lord, If you can't make me thin, please make my friends fat.
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post #452 of 480
I just made 2 cakes with the "new" crisco and found that I could not get it to crust as nicely as before and I did have a problem with the air bubbles also. I have started using the roller method to smooth the top of my cake and found that the icing which was crusted to my touch, stuck to the roller. It was pretty humid here and I am wondering if that had to do with it sticking.

Needless to say, I will be looking for a different brand of shortening. I was very happy with Crisco and I think they will be feeling the consequences of this change to their product in their back pockets.

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post #453 of 480
I hadn't noticed a change really in my icing so I wasn't sure what everyone was talking about THEN the last cake I made I couldn't get the icing to stick to the cake like normal!! It was just different. So yesterday I bought a can of Best Choice shortening and I did a taste test. I made one batch with Crisco only and one batch with 1cup of crisco and 1 cup of Best Choice. Had the family sample and they all picked the half and half. I will let you all know later which one does better on the cake. I just wish they would quit messing with something that works!!!!
Have a great day.... and pass it on!!~~Charlotte
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Have a great day.... and pass it on!!~~Charlotte
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post #454 of 480
The last buttercream covered cake I made is the soccer cake, you could see it in my photos. I used the new Crisco and it was a nightmare; the buttercream would not stick to the sides of the cake and kept falling. I spent all night up trying to cover the cake until finally it stuck to the cake, but not for too long because when I got to the party, the whole left side was separating from the cake. I was able to fix it but it was horrible; also the borders kept falling; I mean by the time I was getting to the last side of the cake you could see the border falling in one piece.
The soccer ball looked really nice at first but after a while, the fondant pieces started falling off the ball because of the buttercream. It was a nightmare! Temperature didn't help, it was very hot and humid but the air conditioning was on, the only thing different from other times is that I used the new Crisco.
The next day I went to the store and they had 3 cans of the old Crisco so I grabbed them all, when I got to the register a lady told me: "You know that if use that shortening you can have a heart attack" and I told her: "Oh, no, if I don't use THIS shortening I will have a heart attack! icon_lol.gif
post #455 of 480
Has any one tried adding Paramount Crystals to their icing? I'm not to sure what they are made off (I think parafin), but maybe it would bring the fat content up with the new crisco? Or would it just thin the icing down more or make it get hard as it sets up? Just thinking out loud.... icon_redface.gif

btw.. this is what sweet celebrations (http://www.sweetc.com/) has posted for the use of Paramount Crystals:

"Paramount crystals are a must to help prevent icing break down due to humidity and helps restore coating to a useable condition when it has been damaged by such things as too high heat or moisture."

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post #456 of 480
Missmersh, Just wanted you to know that I have not heard from Chef Lou as yet. I am going on vacation for a week on Tuesday. If I haven't had an email by the time I get back, I will email him again.

Diane
Lord, If you can't make me thin, please make my friends fat.
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Lord, If you can't make me thin, please make my friends fat.
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post #457 of 480
I posted when this only had less than 10 pgs I think. But I was wondering if your icing tastes different too? I think it's much sweeter, almost too sweet. And when my dh says something then it has to be too sweet. Also, my spray color didn't do well on it. I'm soooo pissed. A lady who owns a cake shop here said that Wilton is contacting Crisco. Has anyone else heard this?
Friends will enhance your life. Everyone else is just an acquaintance
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Friends will enhance your life. Everyone else is just an acquaintance
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post #458 of 480

I noticed the icing was all wrong.  I teach the Wilton classes and it was coming out very bad.  I felt the students were looking at me like I did not no what I was doing lol..I wonder if this will effect my cookies. I guess I am going to the store again and setting aside this crisco for the real stuff. Maybe I can just exchange it.  Hopefully, most stores just carry certain brands. 

 

If anyone has baked cookies let me know how they turn out.
 

post #459 of 480
Michellechellie, thus thread is from 5 years ago. Crisco has been crap for quite a long while. Back then, i did use Crisco,then switched to store brands but they changed years ago also. I have long since changed to hi-ratio shortening. I believe one fix was to add the fat back in, in the form of cream. But since this happened years ago, perhaps your icing had another problem? What exactly was wrong with it?
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #460 of 480

It's bubbly, and separates, so I have to use less water, but it is dry.  Personally I started using icing from cake supply shops like best brands years ago and stuck to whip and cream cheese icings.  

 

I didn't know about this, so when I joined the Wilton instructor program this past summer, having problems with the icing was the last thing I thought I would have problems with.  I will have to check with grocers Wal-mart or HEB for other brands of shortening, or drive 4 hours to a whole foods store and stock up. lol crazy

 

I am so glad students opt for the bucket of vendor icing. lol

 

My cookies are still good, I saw no change in that. 

 

let me know any good icings, or if I could tweak this one.

post #461 of 480

i noticed the same problem with my cake the other day, i had to go and get the generic version to make my decorations hold right

post #462 of 480

My case of the air bubble mystery has been solved!!! I will no longer be using Crisco as well.

post #463 of 480

I have never had any issues using crisco in the sticks before. My icing normally turns out great using it. I have always wanted to try the high ratio shortening but I would have to order on line and between the shipping and the costs of the shortening it is way over priced for me.

 

Michellechellie, What do you buy at wholefoods store? Do they sell high ratio shortening? We have a whole foods store where I live but I have only been there once and that was before I started making cakes. Please let me know what you get there./Thanks/Mary

post #464 of 480

Hi, yes unfortunately the 0 trans fat is not a good thing for icing and many other products. It seriously changes the consistency and flavor. If you switch to a generic brand it will most likely have trans fat in it. I did that last year and have not had any issues with icing and in fact receive more compliments on buttercream then when I was using name brand. 

Chef Erik

Small Gatherings Traveling Bake Shoppe & Bistro

Dublin Ohio

chef@smallgatheringstravelingbistro.com

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Chef Erik

Small Gatherings Traveling Bake Shoppe & Bistro

Dublin Ohio

chef@smallgatheringstravelingbistro.com

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post #465 of 480

I think I might be the only one who prefers to work out the decorating a little differently rather than eat all those trans fats! 

elsewhere.
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elsewhere.
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