I couldn’t create my cakes without this very useful product! White vegetable fat (shortening), which is often referred to as just White Fat, is a solid fat that has traditionally been used in pastry making. In cake decorating, however, it has a number of uses:
White fat in cake decorating
This beneficial ingredient is often known by a brand name. In the UK it is Trex; South Africa, Holsum; Australia, Copha; and in America, Crisco. These products are more or less interchangeable in cake making. You will find your white vegetable fat in the chiller counter of your supermarket, near the butter and margarine.
Rolling out your paste
Smear a thin layer of white vegetable fat over your work surface, using your fingers, before rolling out. This stops your paste sticking to your work surface. You can use it rather than icing sugar or cornflour to roll out sugarpaste/rolled fondant, modelling paste, flower paste and pastillage. I have been using it for years as it doesn’t dry out the paste or leave any white residue. A win-win!
Changing the consistency of 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. This is especially useful when using extrusion tools like a sugar shaper.
Simply knead a little of this magic ingredient into soft paste that has become too sticky. It’s amazing how much just a little helps.
Hope you find this blog useful, you’ll find many other similar posts on this blog so please do have fun exploring.
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