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How to Make Straws

by Cakes and More Member Pam at Applegum

	Buy yourself a packet of very expensive cake tools ;)
Colour your fondant the deepest shade you require and roll out fairly thinly - 1/8inch or less. Using a knife and a straight edge cut a rectangle shape with the short side being the length of your straws. Brush the edge with a "JUST damp" paintbrush - doesn't have to be THIS big - it is just one that I had out at the time :)
	Place the straw on top and using your fingers roll the fondant over the straw.
Using a sharp thin-bladed knife trim fondant using straw as a guide.
	Now roll the covered straw back and forth with your fingers on the bench - I use the fondant smoother to eliminate the finger ridges forming. This step is to conceal the seam and give a smooth finish.
Repeat process to make the number of straws that you require. If you want the tones of pink etc. keep adding white fondant to your "leftover fondant" Finished straws can be adhered to cake (I would do a fondant base coat) using royal icing

Suggested Fruit Cake Baking & Storage Information

Most of this info comes from our Cakes and More Moderator Pam at Applegum’s posts in relation to a Storing Fruit Cake Question.

"I have never put a fruitcake in the fridge. That doesn't mean it can't be done
just means that I have never done it.

If space is your ONLY problem - take a good look at how you can re-arrange your space for the time you need. There is usually a way around any space issue. (Secret: I've been known to hide my ironing basket in the boot of my car because I had no where to "hide" it when I had guests coming over)"

FRUITCAKE TIPS:-
For most recipes, a full month of ripening is a necessity. You can always store it longer than a recipe requires, but don't shorten the aging time.

Ideally, take several days to make your cake or cakes. Chop the nuts and fruits, cover with liquor and/or fruit juice, and let the mixture stand, covered, for two or three days. Then make the batter and bake your cakes.

Always bake fruitcakes slowly, at a low temperature--(135 to 165 degrees C). The cakes are dense with fruit that will release liquid during baking. Prepare your pans by greasing and flouring them or by lining them with BAKE paper. When the cake batter is ready, spoon it into the prepared pans, and tap the pans on the work surface to pop any air bubbles.

Place cake pans on center oven rack; pans should not be touching each other. You may wish to cover fruitcakes with aluminum foil for the last half hour of baking.

With such a long baking time and with so many varieties--light and dark--of fruitcake, color alone won't indicate when the cake is done. Test for doneness by poking a skewer or a toothpick near the center of the cake. It should come out clean.

Most problems with cakes going "off" is because they have not been cooked adequately

Cool cakes thoroughly after baking. Use a toothpick or skewer to poke holes in the cake, and sprinkle with brandy or rum if desired. Wrap in liquor-dampened cheesecloth, and store in airtight containers in a cool, dark place. The fridge is fine, but don't transfer cakes to the freezer until the flavors have ripened and mellowed.
Check the cakes once a week. Brush the cakes with more liquor, if necessary, and then rewrap them in the damp cloth.

When wrapped in cloth and foil, a fruitcake may be kept for months or even years. Liquor-based cakes may be stored several months in a cool place. Cakes made without liquor may be kept in the refrigerator for short-term storage or freezer for longer storage.

Fruitcakes freeze very well; however, they must be aged for at least few weeks before freezing, as they do not mellow and ripen while they are frozen.

When ready to serve, cut the cake into thin slices using a sawing motion. To avoid crumbling, use a serrated knife or other sharp knife.

Things that you might need to consider:
ALL advice on things is given only with the knowledge of the information giver - things change over the years and new things are constantly being created and new (sometimes better, easier, more-efficient) ways are found. People may tell you to wrap in paper etc. BUT that advice might have been passed on through the years BEFORE airtight containers were around - airtight containers prevent any odour absorption from other items in your frigde - greasing and flouring tins might have been fine before Bakepaper - and god forbid! what did we do before clingwrap! Anyway, all I am saying is to listen to everything that people have to tell you - try it for yourself - you will find what works for you. Consider the guidelines and you should not have any disasters.

If you are looking for a quick fruitcake recipe (don’t have a lot of time for aging) try this one by Cakes and More member mzsweet "Easy Fruit Cake" also tried and tested by the Cakes and More Admin and received rave reviews.

Shortening (Crisco, Copha, Solite, Cream Cup)

Shortening
A semisolid fat used in food preparation, especially baked goods, so called because it promotes a "short" or crumbly texture (as in shortbread).

The term "shortening" can be used more broadly to apply to any fat that is used for baking and which is solid at room temperature, such as butter, lard, or margarine, but as used in recipes it refers to a hydrogenated vegetable oil that is solid at room temperature.

Uses:
For our purposes it can be used in icing, cakes or other baked goods.

Substitutes:
A popular brand in America is Crisco, this is not the Crisco Oil used in Australia (while the American Crisco does have an oil, the Crisco referred to is solid at room temperature)

UK shortening is available under brand names such as Cookeen, Trex, White Flora, etc.

In Australia one suggested substitute is Copha a Solid fat derived from coconuts used in recipes where it is melted, combined with other ingredients & left to set.

Other options include Solite or Crème cup

We don’t recommend lard as a substitution for any shortening in icing because the discussion here is vegetable shortening and fats not animal, if you want to bake with it then it’s up to you to test it! ;D

Available (this isn’t an exhaustive list but it gives you a starting point):
Crisco - USA Foods in Melbourne
Solite - Cake Decorating Central, Caroline’s, EOI Bakery
Crème Cup - Caroline’s, Goodman Fielder
Fermex - Fermex
Copha can be bought in the supermarket in the butter section.

Additional Info:
Shortening has a higher smoke point than butter and margarine, and it has 100% fat content, compared to about 80% for butter and margarine.

At the beginning of the 1800s, "shortening" was a generic term used to describe fats or oils added to baked goods to "shorten" or break up gluten masses, weakening the gluten structure to produce a more tender result. Thus, shortbread, made with flour which has gluten in it, has a mass of butter added to "shorten" the product and make tender shortbread cookies. Shortening certainly acts like this in pie crusts.

Its role in cake batters, however, is a bit different. Part of the reason for creaming butter with sugar is that the sugar crystals cut into the butter allowing air in and air cells to be created in the butter.

Commercial Shortening is like creamed butter without the sugar, as it already has the air cells in it. It further tenderizes a cake by separating starch in the cake from coagulating protein -- not to mention that the added fat makes the cake taste moister and smoother.

Hydrogenation helps make shortening a solid, flavourless fat product that will keep its form regardless of room temperature, and not puddle or pool like butter or other animal fats do on hot days or in warm rooms. The disadvantage is a health one: the process creates trans-fatty acids and saturated fat which is bad, and destroys the normal polyunsaturate benefits of the vegetable oil that it started from.