Cake ingredients - SUGAR
There are different kinds of sugar in the market. Ranging from those made from sugar cane to those made from sugar beets, to those that are super refined & those that are minimally refined. To some people, they are all the same sugar, But to a BAKER, they all have their unique potentials👉👉 some have a unique flavour, others a unique texture, look or even smell😉.
We would focus on just 4 kinds of sugar now & we might discuss about other kinds in the future(God willing).
1: Granulated sugar: this is mostly what people refer to when they say sugar. It has larger crystals than most of its sugar siblings & is highly refined. Mind you, because of the crystal size, it might take some time to dissolve when it is creamed with #butter, #eggs, etc. So if your recipe does not call for long time creaming, then you might want to stay away from this dude & move on to no2
2: Caster sugar: this is basically granulated sugar in a finer version & by finer, I mean smaller crystals. It dissolves faster than '1', which makes its perfect for cocktails,syrups,cookies,cakes,...the list goes on. It is also called baking sugar & I heard it gives a fluffier finish to #baked goods 😉.
3: Powdered sugar- also called confectionery sugar & icing sugar. It is basically a finer version of caster sugar mixed with some Corn flour. It is mostly used for cake decorating & dusting, but can also be used for baking.
4: Brown sugar: please this one is not the movie #brownsugar. This is refined granulated #sugar, that contains molasses which gives it that unique brown colour. Brown sugar is not only about the colour, it also has a unique flavour.. So if you are using it for the first time, be ready for some slight change in flavour to your finished baked goods. It also has a wet grainny texture and is sometimes finer than granulated sugar.
Some say it's healthier😆😱 than most of its siblings; because of its molasses Content;it contains calcium, potassium, magnesium & iron.
But all of these nutrients are in minimal(small small😂) amounts.😞. For #cakes: I would go for caster sugar...a baker has to save time n energy. I might switch to icing sugar wen needed