all shortening
all butter
a shortening/butter mix

I usually do a butter/shortening mix and add additional flavors (vanilla, butter and almond). Wish I had some now! ha

I do all shortening. I'm in Texas and we have very hot/humid summers and that is what works best for me.

I don't use hi-ratio since there isn't anywhere for me to get it locally. And right now I'm not doing enough cakes to make buying a big block of it worth it. I've always used crisco and haven't had a problem with me. I'm sure hi ratio is good, but for me I'm having to work with what is easiest to get ahold of.

Usually half butter half shortening.

IMBC, all butter.

I make american b/c , the smbc, imbc and french meringue b/c . the last three are my favorites. delicious!!!!

SMBC with high quality butter. Only the real stuff for me

Of course I don't live in heat/humidity so I get to make that exclusive choice. Can't imagine trying to make a cake when it's over 90 degrees. I'd prolly melt along with the cake.

Jen

I the Fall/Winter/Spring half butter half shortening. In the summer all shortening. I don't care for SMBC or IMBC. I feel like I'm eating spoonfuls of butter when I eat those.

unless requested all shortening

half butter and half shortening!

All shortening, Crisco to be precise

I use sugar shack's recipe...all shortening but hi-ratio shortening.

For taste all butter, for standing up against the heat all shortening, 1/2 and 1/2 works the best for me taste good and usually is strong enough for average temps.