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Old Friday 17th June 2011, 13:46   #1
mercury
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It Stays Soft !!!

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.
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Old Friday 17th June 2011, 15:47   #2
Kits
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Do you mean you have trouble handling the cakes once they are made and set?

If so, once they are set, you could try popping them in the freezer for an hour or so to firm up and then they will be easier to handle? They will defrost once they are outside so there shouldn't be any problems for the birds.
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Old Sunday 19th June 2011, 00:13   #3
mercury
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Would freezing harden the lard ??
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Old Wednesday 22nd June 2011, 20:51   #4
Mari E
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Yes, putting it in the fridge should harden it, making it easier to handle. Also, if you have troubles of it actually going too soft and melting once outside, what you need to do is melt the lard, wait for it to set and then melt it again before adding any other ingredients.
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