Since I am very new to cake decorating I have been reading and scouring information throughout these forums to try and learn from those of you that are quite experienced in the realm of decorating. Could someone explain to me how the transfat being removed from shortening has made a difference? Is it texture, durability, application or what? I had read that Richfood brand shortening still contained the transfat so I have purchased some. I have tried hi ratio shortening as well. I do not see a lot of difference in the end result but maybe I don't know what to look for. Any input is greatly appreciated.
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7/7/12 at 4:41am