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new crisco weeping frosting - Page 4

post #46 of 75
Quote:
Originally Posted by Debbie1957

By the way KathysCC.........I checked out your two photos, definately saw the difference and your daisy's are FABULOUS. Do you use royal icing when you make them?



You are so funny! I think this Crisco thing will send us all to therapy. Yes, I did make them out of royal. They are much better on the heart cake. I was so out of practice when I made the oval cake.
post #47 of 75
Quote:
Originally Posted by Mac

No, Debbie, it's not you...I have had the same problem. And the same with taking it out of the refrigerator--separated! And I have been using Indydebi's recipe since I got back from ICES--same problem.

I agree, it is the shortening--Walmart and Crisco. Kroger does better for me.

I'm just very put out with our government (local and state) making the changes for the good of our health. Pooh--they need to concentrate on the other vices that are deadly. Here in our city, they have banned smoking in public places (esp where children go). If you want to have smoking allowed in your building, no children can come in or you have to have a special room and air equipment. Crap--unless the city is making the payments on my business--they shouldn't be able to tell me what I have to do! Just my soap box. Oh--and I am NOT a smoker!



Oh no! You are going to get me on my soapbox!! Here is a question that totally bugs me. What kills more INNOCENT people, alcohol or smoke? How come no one is banning alcohol? I personally know more people who have been killed by drunk drivers than have died from lung cancer from second hand smoke. In fact, I don't know anyone who has died from second hand smoke. Why aren't we banning alcohol? Something to think about isn't it. The smoking and transfat banning is a political agenda, not an attempt to protect us. Okay, off my soapbox now and give me back my trans fat. I should be able to clog my arteries in the privacy of my own home if I want to!
post #48 of 75
I second that!
I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
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I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
Reply
post #49 of 75
Amen, Kathy!!! You crack me up!!!
Mom to hotorange409 and FondantFairy, plus 4 others that are too young to play with sugar!
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Mom to hotorange409 and FondantFairy, plus 4 others that are too young to play with sugar!
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post #50 of 75
cake dont leave as much tax earnings as alcohol does i guess...
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Thanks Edna
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Visit my website.. www.designmeacake.com
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Check my Gumpaste Tutorials in You tube
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Check my new Blooms and Vines DVD!



Thanks Edna
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post #51 of 75
I don't have the icing sliding problem, but after I finished my Elmo cake, DH looked at it and said "it looks like he's sweating". Same with the Razorback cake. There is a distinctive "glisten" and it does puddle oil in the bowl if you have leftover BC sitting around for a day or two (or more). This happens because the number one ingredient is plain old soy bean oil, which is NOT solid at room temperature!

The whole Trans Fat thing is just another bandwagon. I wonder how long it will take until we're not allowed to eat any fried foods or any red meat or <insert latest evil food item here>. The simple fact is that most foods are not harmful except when comsumed in excess. But the government can't control our brains (yet) to tell us to stop eating too much, so they regulate it so we don't have access to it. Smaller government, and getting the whole government out of the intricacies of our daily lives are things I fight for... but there you have my political philosophies, which this thread was not intended to discuss.
post #52 of 75
Thread Starter 
Here's my thoughts on transfat.....besides it being a necessary ingredient for great frosting..... people who use Crisco (myself included) and eat cake aren't too concerned with the minute amount of transfats on their plates. Pick on some other group that doesn't bring joy to the lives of their customers and family....leave us decorators alone. So there. There's nothing like a pretzel dipped in leftover frosting.........yum. Just ask the people I work with........they would skip the cake and just eat the frosting....many with a spoon.
post #53 of 75
When I worked for the "cake shop", we used Crisco.. and found all kinds of problems with the New Stuff. I use Alpine at home and have never had a problem. I tried talking the shop into using Alpine and he even got the local restaurant supply to carry it. He prefers the Crisco. I now get Alpine locally and I'm in Tennessee. The cost for 50 lbs is almost $60. You can call your restaurant supply and if there is a big enough demand (weekly sales) they will bring it in. It is distributed by ACH in Arkansas.
post #54 of 75
People say that Sugar Shacks Icing isn't affected by the trans fat. I haven't tied it yet but I've heard it's good.
And yes, the government needs to stay out of our daily lives!
Jen...
post #55 of 75
Quote:
Originally Posted by mellormom

People say that Sugar Shacks Icing isn't affected by the trans fat. I haven't tied it yet but I've heard it's good.
And yes, the government needs to stay out of our daily lives!
Jen...




sugarshack uses high ratio on her recipe. Indydebi on the other hand uses
crisco..

Edna
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
Reply
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #56 of 75
Can anyone tell me where you get the high ratio at. I have looked and looked thanks.
It's the little things that make a difference
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It's the little things that make a difference
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post #57 of 75
Restaurant supply stores, some cake supplies stores, sometimes sam's, or cosco.
In the internet, into the oven, I think global art sells it but not in summer. There are plenty of places.
Most famous brands are Sweetex and Alpine
Edna thumbs_up.gif
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
Reply
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #58 of 75
Thanks Edna, I checked out Sams and the cake supply store in my area with no luck. I will check out the internet, with the brand names I am sure to have more luck. thanks again
It's the little things that make a difference
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It's the little things that make a difference
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post #59 of 75
Check restaurant supplies stores too..

Sweetex usually comes in big blocks(I think like 50 pounds) But I saw this place that sells it by pounds. Of course sweetex is more expensive than crsico. And if you do a lot of cakes is a good idea to buy bigger amounts. Just in case I am leaving the link.


http://www.shopbakersnook.com/m5_view_item.html?m5:item=1628

Edna icon_biggrin.gif
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
Reply
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #60 of 75
This is a question for all the people that have been having problems with their icing weeping.

When making your icing are you using pre-measured Crisco or are you having to scoop it and measure or cut it from the 1 pound brick?
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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