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BAD DAY! I hate the new Crisco!

post #1 of 50
Thread Starter 
UGH! I am so MAD! icon_mad.gif

I had 2 cakes due this afternoon. The first one is my Wizard of Oz cake and the second one is my chocolate overload cake which is basketweaved and has roses on top.

Well, I finished both cakes this morning and drove them to where I work so the customers could pick them up. Well, the first lady just called to say she lives just 4 miles down the road and by the time she got home, the wizard of oz cake had slid off the contact paper about 1 inch. She said she just took it and pushed it back on the cakeboard and it was ok. That upset me. At least the cake was ok, but it shouldn't have slid considering I had dowelled it and placed a thin coat of icing on the bottom of the cake so it would hopefully stick to the contact paper.

Well, what has really ticked me off was that after I brought the second cake into work and looked at it, one whole side of my basketweave was laying on the cakeboard. IT SLID off my cake! tapedshut.gif Crisco!

I used meringue powder in the bc, almost no liquid other than flavorings, and even added extra ps to make it stiff consistancy. Had no problems this morning when I basket weaved it.

Of course, I didn't bring any bags, tips, extra bc, anything with me because it was fine when I left my house. (And I keep my ac on constantly in my house and car). So, I had to go back home, make up some more chocolate bc after I realized I had used all of it this morning, grab my bags and tips, and run back here to work. I then scrapped off all the icing on the sides, and re-basket weaved the whole thing. Added another dowell thru the center so hopefully IT doesn't slide off the cake board, and put the whole thing in the fridge.

Oh yeah, did I mention that this was on a big cake board, and I slid the cake over and had to partially remove the contact paper and the gift wrap paper and cut down the foam core I used for the board so the customer can put the darn thing in the fridge. Otherwise, it wouldn't fit unless she has some monster fridge.

WHY did Crisco have to change? I have had more complaints over the consistency and texture of the bc now. Hi Ratio shortening, here I come!
UGH!
If you always do the same, you will always have the same.

If you do something different, you will have something different.
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If you always do the same, you will always have the same.

If you do something different, you will have something different.
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post #2 of 50
You and me both! I finally gave in and bought a can of the wal-mart shortening and I am going to try it tonight! If it works and I don't taste and see a difference - I am going to all of the Wal-marts in my area and buy EVERY LAST STINKING CAN !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
"There is nothing I enjoy better than a nice big piece of cake and tall cold glass of Diet Coke!"
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"There is nothing I enjoy better than a nice big piece of cake and tall cold glass of Diet Coke!"
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post #3 of 50
I feel your pain. I did a Strawberry Shortcake Cake today for a 3 year old's birthday party. I added some cornstarch like several people on here recommended and added VERY little liquid (flavorings only). That was the softest icing I have ever made. I hope everything went well after I delivered it since it is supposed to be 85 today!
post #4 of 50
I am so sorry! I wish I could wave my magic wand and fix your cakes AND the problem with Crisco.

I tried the Piggly Wiggly brand this weekend and as far as I can tell, it is working beautifully. I made a cake for my Fondant and Gumpaste class so the cake is covered with fondant. I'm going to check it again with just a buttercream cake.
post #5 of 50
This makes me so believe in high-ratio shortening. Off to order more.
Debi Ashwood
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Debi Ashwood
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post #6 of 50
I found some of the old 'unimproved' at Piggly Wiggly and snatched up a big can. Of course the humidity was horrible today but at least it wasn't falling off (just wouldn't smooth)
post #7 of 50
I suppose that I shouldn't rub it in that my Dad found 48 6# containers of "Crisco Classic" icon_cool.gificon_cool.gificon_cool.gificon_cool.gif After hearing the horror stories from everyone on the boards here along with my own disasters, he stocked up for Ma's cookie baking and my cake baking...
post #8 of 50
After reading so many negative posts on the Transfat Crisco I have bought the last cans of the "old" Crisco at every store I went to. I am now completely out and I dread buying the new. But, the last 2 containers of the "old" Crisco resulted in some of the worst icing I've ever made. I had to use 1/2 the amount of water that I normally use and it was still too soft. I wonder if that was the new Crisco packaged in the old container icon_confused.gif I've never had this much trouble with icing even in humid and rainy weather.
I can live without most things. But Cake Central......I can NOT
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I can live without most things. But Cake Central......I can NOT
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post #9 of 50
I TOTALY AGAREE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! ugh you know how hard it is to make butter cream roses whit that tapedshut.gif i can belive how much there is a diffrence!!!!!!!!!!!!! girrr
Just because I'm a girl doesn't mean I cant do it just means I have to work harder to prove I'm just as good....
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Just because I'm a girl doesn't mean I cant do it just means I have to work harder to prove I'm just as good....
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post #10 of 50
Steady2Hands - You probably did have the 0 Transfat Crisco I thought I had found some of the old at Wal-Mart a couple of weeks ago since it was in the old packaging. I happened to check the label for transfat and it was 0! So be careful before you buy the old packaging.
post #11 of 50
yh9080 ~ I just dug my container out of the garbage to check it out and sure enough it has 0 trans fat icon_mad.gif . I sent Crisco an email earlier to complain about the results cake decorators are having. Hopefully they'll respond.

Thank you for mentioning the label. Now I know why my icing has been so awful lately.
I can live without most things. But Cake Central......I can NOT
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I can live without most things. But Cake Central......I can NOT
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post #12 of 50
Steady2Hands - I was afraid that you had the new stuff. I was about to buy 6 cans of the stuff and just happened to check the label. I am going to e-mail Crisco too about the problems we are having.
post #13 of 50
Thread Starter 
I purchased 2 small cans of the hi-ratio shortening and used it today to make up my bc. What a difference! I still added meringue powder because it is so humid here, but it was so smooth and creamy. Tasted much better than the 'new improved crisco', and texture wise, it was just better than the old bc.

No more crisco for me. 50 lb tubs of Hi-ratio shortening from now on. icon_lol.gif
If you always do the same, you will always have the same.

If you do something different, you will have something different.
Reply
If you always do the same, you will always have the same.

If you do something different, you will have something different.
Reply
post #14 of 50
fourangelsmommie - where did you buy the small cans of hi-ratio shortening? I'm looking for some myself.
post #15 of 50
Quote:
Quote:

Hi Ratio shortening, here I come!
UGH!

[/quote]

ME TOO! Taught at the local high school this week and it was AWFUL! Wanted to teach them the Melvira Method of smoothing...well FORGET THAT! We did well to get it to stay on the cake!!

Beth in KY
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