I make my own fat cakes for the birds that come to my garden. Because I load them with good quality ingredients they don't last long. I've recently started to use lard ( on the recommendation of an elderly lady neighbour ) instead of the more expensive suet as a setting agent. Surprisingly this seems to have made them even more popular. Four woodpeckers demolished one in three hours. Unfortunately, the down side of this change is that the cakes are now so soft that I'm having problems handling them. Can anyone help me with this soft fat problem ????? Or is the old lady a witch. She assures me she doesn't have a problem.