I suppose you're right about the substitutions, but on the other hand I wasn't following the recipe when it called for an ounce of melted chocolate and I left half of it in the microwave-safe bowl. I will compromise and say that I'll find a chocolate cake recipe that requires cocoa powder instead of baker's chocolate.
I think I'm getting sold on the shortening. I'm eating a pie whose crust is made from half butter and half shortening, and it is teh yum! Much flakier than an all-butter crust. Freezing the shortening made it too hard (so hard that food processor blades can't chop it!!) but refrigerating is just right for my tablespoon-sized scoop with a thumb-lever ice cream scoop thingie. It still gets messy, but at least it's a dedicated measuring spoon and betonica is smart with the cleaning ideas.
Thanks for the tip on frosting recipes. The recipe I used came from the KitchenAid manual and was whipping 2 sticks of butter with 4 cups of powdered sugar and a little Karo syrup. I'm much more comfortable with the recipes that I'm seeing online that use egg whites instead of such an insane amount of butter.
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I think I'm getting sold on the shortening. I'm eating a pie whose crust is made from half butter and half shortening, and it is teh yum! Much flakier than an all-butter crust. Freezing the shortening made it too hard (so hard that food processor blades can't chop it!!) but refrigerating is just right for my tablespoon-sized scoop with a thumb-lever ice cream scoop thingie. It still gets messy, but at least it's a dedicated measuring spoon and betonica is smart with the cleaning ideas.
Thanks for the tip on frosting recipes. The recipe I used came from the KitchenAid manual and was whipping 2 sticks of butter with 4 cups of powdered sugar and a little Karo syrup. I'm much more comfortable with the recipes that I'm seeing online that use egg whites instead of such an insane amount of butter.