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Why, oh why, did I try hi-ratio shortening?

post #1 of 24
Thread Starter 
Now I can't go back...lol. I never, ever believed there could be such a difference! I found some in a nearby cake supply store and decided to try it....WOW. Yet another convert icon_smile.gif
post #2 of 24
I ordered some online and will be using it for an anniversary cake. Do you use the same amounts of high ratio as you do for regular shortening? I have read that you use 2/3 cup of high ratio for 1 cup of regular shortening--does that sound right? Any guidance you can provide would be appreciated.

TIA

Sheryl
post #3 of 24
Thread Starter 
I just used the same amount as I do regular shortening...only because I didn't read about using less until AFTER I had made my icing, but I did end up adding more sugar until it tasted "right", probably because I didn't use less shortening...lol icon_rolleyes.gif
post #4 of 24
Thanks for answering. I will try 2/3 cup to 1 cup then. I have heard the same thing about the high ratio being so much better. I know if I like it, I will probably order a 50# cube from GFS and freeze it--I am only a hobby baker icon_redface.gif .
post #5 of 24
I ordered some online after watching Sharon Zambito's buttercream video. I am SOLD and will never turn back!
post #6 of 24
How much do they charge for 50#. I'm trying to look it up, but can't seem to find it icon_sad.gif
post #7 of 24
Wow! So high ratio makes that much of a difference? I can't wait to try it. I will be starting to make some of the BC in the next day or two so I guess I will see then lol.
post #8 of 24
Quote:
Originally Posted by bakerliz

How much do they charge for 50#. I'm trying to look it up, but can't seem to find it icon_sad.gif

I too live in TX, Dallas actually, and you want to be careful because you might get hi-ratio soup with this heat. as soon as it cools off i will buy my weight in hi-ratio and chocolate. im scared to order now because of the heat and the money they will charge for the extra dry ice to make sure the stuff doesn't melt
post #9 of 24
I'm in the Houston area and I hadn't even thought about that! You make a good point icon_smile.gif
post #10 of 24
I ordered the baking arts DVD http://www.bakingarts.net/modeling-chocolate-dvds.html and i really want to start playing with chocolate and make those cakes but im scared of what will end up in that package. specially since we hit 107 yesterday. chocolate and heat is a bad mix
post #11 of 24
Quote:
Originally Posted by bakerliz

How much do they charge for 50#. I'm trying to look it up, but can't seem to find it icon_sad.gif


We buy 50# blocks of Sweetex Z (zero trans fat, required for CA) from Bakemark, a national distributor. The cost is around $80-90, regular Sweetex should cost the same.
post #12 of 24
I bought mine from Bakers Kitchen, they sell it in 4 lb. Buckets, so I bought a couple. I'm just a hobby baker so that was plenty. I love, love, love hi-ratio shorting. I just recently started using it. I didn't realize that it was 2/3 cup to 1 cup. I always learn something new here at CC!
Lyndi M.
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Lyndi M.
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post #13 of 24
saapena.....what is GFS?

I have ordered from GSA and www.FondantSource.com I also tried a hi-ratio shortening that wasn't sweetex and it didn't have the same great taste/texture. You also have to make sure what you order. I almost ordered the "Z" once. Also, some places will not ship it or chocolate when it is hot. I also had some chocolate shipped in but had to pay extra for kryo-packing. Don't want to do that again unless I have to! I do wait to order until November here so there isn't a great risk for melting.
post #14 of 24
Quote:
Originally Posted by jason_kraft

Quote:
Originally Posted by bakerliz

How much do they charge for 50#. I'm trying to look it up, but can't seem to find it icon_sad.gif


We buy 50# blocks of Sweetex Z (zero trans fat, required for CA) from Bakemark, a national distributor. The cost is around $80-90, regular Sweetex should cost the same.



Thanks!
post #15 of 24
Inspiredbymom--GFS is Gordon Food Service, which is a restaurant supply store in the Chicago area (not sure if they are nationwide). I believe I read somewhere that they will order in the 50# blocks for you. I ordered a 4 pound bucket from The Baker's Kitchen and shipping was almost as much as the cost of the high ratio shortening. I have not tried it yet (probably over the weekend) but from everything I read here and on other sights, I will probably love it--just another thing to buy for my very expensive hobby icon_lol.gif . That is okay--it goes along with my Magic Line pans (sets of round and square of course), an Agbay and my 7 quart Cuisinart mixer and loads of piping tips, letter cutters, flower cutters...It is hard to believe I just started this hobby about three years ago icon_redface.gif .
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