I am trying to make some practice dummies using all shortening practice icing. Usually for my tiered fancy/wedding type cakes I use SMBC and use the butter ABC for fun/birthday type cakes, but I was trying to save a bit of money and use the shortening ABC for the wedding dummies. I have been having the devil's own time trying to get the side straight and smooth!
Has anybody else had issues with all shortening bc on dummies? I cannot get it to be as smooth and crisp as the SMBC. Should I just suck it up and make a batch for the dummies?
I have been looking at tutorials for smooth sides to try to see if they are using a meringue bc or butter/shortening bc and it is sometimes hard to tell.
Any tips would help! TIA