Welcome to the Cake Decorators Q&A

Has anyone ever used Trex or any other high ratio shortening instead of butter when baking sponge cakes. If you have what is your opinion of it regarding taste and texture of the sponge. I have read that this can be used for sponge cakes but I’ve never had the confidence to try it incase it tastes awful.

Hi Jude 3011

Since your last post here http://cakecentral.com/t/633723/high-ratio-shortening I’ve read up on this and most forums seem to suggest in the positive. Here is one discussion http://cakecentral.com/t/633723/high-ratio-shortening. I still haven’t got around to trying it, some how doesn’t appeal to me in home bake cake or in buttercream. I don’t think it will taste awful as most large bakery products use it not just for the production of moist cakes but also for better keeping properties. Be brave and try it! Then let us all know how it performs xx

Thanks for your reply madewithlove. I haven’t posted on the cake central website you mentioned above. Apologies if I have asked the same question twice on here though.

Hi Jude3011

Gosh you don’t have to apologise for posting again xx I just thought the discussion on CC site might help with what other people say about high ratio shortening. I’m going to bite the bullet this week and try Trex! High ratio shortening is loaded with emulsifiers and holds more moisture resulting in softer cake crumb. I think oil based cakes do the same thing. Wish me luck, I hope I don’t produce a pancake!! x

I’ve used trex in cakes, tastes absolutely fine and is healthier! You reduce the weight by 10% I think, just check on the box to see if I’ve remembered that correctly!

Thanks doodlecake, about to bake tonight using Trex so this information is helpful as I haven’t brought the entire box with me (on holiday again in caravan!!).