I know it's probably obvious but is the "fine sugar" called for in the chocolate and Cabernet cake superfine or just regular sugar?
powered by ZergNet
Follow friends and influencers
By following your friends and influencers you'll be able to see what they're saving in real time.
Sign up
Loading…
My Basket ()
-
-
␣
Loading…()
()
-
␣
◅ All questions
4 answers
1283 views
added about 6 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!
added about 6 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.
added about 6 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
added about 6 years ago
Mrslarkin,
Thanks for your help. Have a great weekend!
mattcooper
