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

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mrslarkin

added over 4 years 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!

1 Person agrees

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Third Floor Kitchen

added over 4 years 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.

mrslarkin

added over 4 years 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.

2 People agree

Third Floor Kitchen

added over 4 years ago

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

1 Person agrees

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