As usual, your experienced advice is greatly welcomed and appreciated. As a user of a modified form of "cake goop" I can attest from first-hand experience both at home and our bistro that goop works very well. My modified version, BTW, is simply flour and shortening, 1:1 by volume -- shared aeons ago by a Scotswoman who says her mother & grandmother swore by it (although I suspect that far back something other than shortening was used). It isn't as fluid as your version, but it stays soft enough in the fridge that I can scoop it with fingers.

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