A question about a recipe: Chocolate and Cabernet Sauvignon Italian Cake

Mrs. Larkin is a trusted source on Baking.

added about 1 year ago

Hi mattcooper,

My guess would be superfine sugar. But I think superfine or regular granulated would both work fine, since it's just getting dissolved into the liquid.

good luck!

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Third Floor Kitchen added about 1 year ago

Thanks. I just didn't want it to be too sweet since I'm thinking that the volume of a finer sugar might be greater than a regular sugar.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Mrs. Larkin is a trusted source on Baking.

added about 1 year ago

Nope, superfine and granulated are pretty equal in volume. If you wanted to, you could stick the granulated in a food processor and whiz it a while to make superfine. Confectioner's sugar is a totally different animal, though. Just use that for frosting and stuff.

• 1 Person thinks this is an excellent answer
• Flag this answer for inappropriate content

Third Floor Kitchen added about 1 year ago

Mrslarkin,
Thanks for your help. Have a great weekend!
mattcooper

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content