New sweetex

[Norcalbaker59]

THANK YOU LAURA CAKE LADY FOR ANSWERING THE OP'S QUESTION! TO MUCH DRAMA NOT ENOUGH INFORMATION!!

Then why are you simply being snarky and posting “drama” instead of posting actual information that is useful?

Hypocrisy never plays well.

 

[Allaboutcakesandladies]

Sweetheart, have you ever operated a multi million dollar wholesale bakery that delivers to facilities over 50 miles from its operation?
We are a reputable wholesale bakery in which all our clients receive an ingredient list for all products. Learn the word wholesale. Our customers are reselling our product which means they need a profit margin to work with.
You stick to making your 5 to 10 cakes a day and I’ll continue producing hundreds a day.
Our reputation is what sells our product, we have no sales people pushing our product, it’s all word of mouth.
Oh yeah, I wasn’t asking you or anyone their opinion on what I do or how I run my business. With that said, Anytime you want to compare product and skill you let me know!
Have any awards under your belt?
All the best

It amazes me how many people cannot just answer a question without seizing an opportunity to come across as an indignant arrogant buffoon! Anyone who needs to put another person down this much myst be incredibly insecure.
Yes, I've noticed the same when I use the new Sweetex, which many clients prefer, especially for outdoor wedding cakes. Some brides prefer their wedding cakes in one piece for the reception instead of cake on the table and buttercream in a pool on the table surrounding the cake. I've added a wee bit of cornstarch and had success.

 

[retired baker]

just talk to stratas , they probably have an emulsifier to fix the problem.

 

[juan witmore]

Are any other bakery’s having trouble with the new sweetex “Flex” shortening now that it’s trans fat free? We seem to be having difficulty with our American buttercream as it breaks down after sitting for a while!

You’re definitely not alone! Many bakeries are finding the new Sweetex “Flex” challenging, especially with American buttercream. The trans-fat-free formula can cause breakdown issues, but tweaking the recipe might help—try adding a bit more powdered sugar, reducing liquid, or even mixing in a small amount of cornstarch or meringue powder for stability. Keeping everything cool can also improve consistency. Hope this helps!