Welcome to the Cake Decorators Q&A

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asked October 24th 2013

Vegetable fat, modelling chocolate

Hello! I would like to ask :

1. What is vegetable fat/shortening? How i can use it ? And where can i buy that?

2. I was tried to make some figures my modelling chocolate and that melt my hands right away. What i do wrong? Should that but a fridge before modelling?

Tiina

0

Hello! I would like to ask :

1. What is vegetable fat/shortening? How i can use it ? And where can i buy that?

2. I was tried to make some figures my modelling chocolate and that melt my hands right away. What i do wrong? Should that but a fridge before modelling?

Tiina

0

Hello Tiina

White vegetable fat/shortening is also know as Crisco in the USA or Trex in the UK. You’ll find other names here http://www.woodlandbakeryblog.com/substitutions-i-dont-have-that-in-my-country/
A tiny amount can be rubbed into hands to prevent fondant or gumpaste sticking. On work surfaces it prevents icing from sticking. Adding to stiff gumpaste helps to make it more pliable. In hot humid countries it can be used for making butter cream for crumb coating and filling cakes as it has a higher melting point which allows cake fillings and decorations to keep shape longer. You can find more information by googling ‘ what is shortening’
Your modeling chocolate has melted because it is being handled for too long from the heat of your hands.
Top tips, keep your hands as cool as possible, work as quickly as you can and pop the model or modeling chocolate into fridge to set up a little each time it begins to get too soft.

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