I was having trouble getting my cake covered and smooth last week, and someone referred me to Edna de la Cruz. I watched her video and asked her if you could do what she did without using Crisco, (as I just use butter or SMBC due to my own taste and also, all natural, mostly organic is going to be my niche.) She was kind enough to respond but since my question so worded horribly and i hadnt specified that it was the shortening I don't like, she said you have to use shortening and since she hates Crisco too, she uses that high ratio one. Well, that is even more out of my ballpark, but since I was a dolt and asked the wrong question, I didn't want to ask her again.
So can you get sharp edges and super smooth surfaces with SMBC? Thanks from the Dolt!