I couldn’t create my cakes without this very useful product!
White vegetable fat (shortening), is a solid white fat that has traditionally been used in pastry making, however in cake decorating it has a number of uses:
· Rolling out: sugarpaste/rolled fondant, modelling paste, flowerpaste, and pastillage. Smear a thin layer of white fat over your work surface before rolling out – use instead of icing sugar or cornflour.
· Dry paste: Knead a little white fat into your sugarpaste, modelling paste or pastillage to help change the consistency of the paste, to make it more pliable. You may also find a little water kneaded in also helps.
· Reduces stickiness: knead into soft paste that has become too sticky.
White vegetable fat (shortening) is often known by a brand name: in the UK, Trex or White Flora; in South Africa, Holsum; in Australia, Copha; and in America, Crisco. These products are more or less interchangeable in cake making. You will find it in the chiller counter of your supermarket near the butters and margarines.
Hope this helps