Originally Posted by Apti
Wow! It's like CC'rs are freakin' mind readers! 4realLaLa, thanks for asking the question, and JanH, thanks for answering.
My state, California, is outlawing Hi Ratio as of Jan 1, 2011 so I just ordered a 50 pound box from a local bakery supply warehouse. I am also a hobby baker and have learned that if I want excellent ingredients/supplies I end up buying in bulk because it usually costs the same for 1/2 the amount (or less) to buy the stuff at a local cake specialty store. I figure if I use up half of my bulk supplies I'm at break-even, and if I use more, it's essentially "free".
I've been considering getting a second freezer or fridge/freezer combo for a couple of months now. Now that I know I can freeze the Sweetex, ganache, buttercream, Pastry Pride, cakes, etc. it sounds like another "cake" expense that will be worthwhile even tho I never expected to have to buy a freezer for cake decorating! (They didn't mention that in the Wilton Course.....)
JanH - do I have to let the shortening defrost? How long?
I know that they're banning trans fats in many states- is this why they're banning high ratio shortening? I've tried zero trans fat High ratio and didn't like it as much as the regular formula.
I've never ordered it in that large an amount- only in the 4 lb tubs. I keep it sealed and wrapped in a plastic bag in the fridge for up to a year with no problems. I usually use it before then but I think that I'm going to try JanH's suggestion to measure out portions and freeze them in baggies. I'll vacuum seal them in batches. Thanks for posting this.