Your best bet would be to use butter (the fat and water contents are pretty identical). Your second best substitute would be margarine, however the water content is higher meaning you would have to reduce the amount of fluid in the rest of the recipe. (Otherwise it will be runnier than intended).
At absolute worst you could use a plain flavoured oil, but since this is much more liquidy than shortening you would have to really reduce the water content in the rest of the recipe.
Add egg yolk or mix the eggs batter longer.
it is emulsifier used in cakes which extends shelf life upto 24 months
yes you can and it wont change the cakes in a bad way
A human emulsifier as in something humans would use? Or an actual human being an emulsifier? But the yolk of an egg is an emulsifier. Which is used in shampoo. Hope it helped :).
no
in some cakes you do need to use milk
to make calcium soap for activating the primary emulsifier
Get cake mix from your local drug store
When you are baking cakes and pastries which are cream based then its must to use refined flour
Jaffa Cakes are in biscuit aisle instead of the cake aisle because jaffa cakes are biscuit LIKE cakes not cakes!
Yes, you can but only for cakes that require the use of oil. If you use it for other cakes requiring butter it won't have the same flavour.
applesauce
It depends on what sort of emulsifirer you use, but most is.