I need to make fake ice cream next week. Does anyone know the proportions? I haven't made it in a long time. Just remember it's Crisco, 10X and margarine.

WHY?

For photography, probably.

I was recently hired as a food stylist on a tv commercial shoot. My entire presentation was the real thing, ie: garnishing the old fashioned way with real foods. I need to know of any resources to find out "tricks" such as what products look like food for photography, but are really something else. Any help would be GREATLY appreciated.