Sanding Sugar - Course Or Fine

Decorating By kettlevalleygirl Updated 12 Feb 2010 , 4:55am by sweetreasures

kettlevalleygirl Posted 12 Feb 2010 , 1:09am
post #1 of 5

I was wondering what decorators would use most when decorating, either for cakes or cookies?
How course is course?
Is fine the same texture or perhaps just a little larger than granulated sugar?
What is used more frequently?
Thanks

4 replies
kettlevalleygirl Posted 12 Feb 2010 , 3:54am
post #2 of 5

Anybody out there have any ideas??

leah_s Posted 12 Feb 2010 , 4:32am
post #3 of 5

For cookies I use coarse sanding sugar.

JillysCakery Posted 12 Feb 2010 , 4:46am
post #4 of 5

Course sugar is about the texture of sea salt coarse.I'm not sure about fine though? icon_redface.gificon_biggrin.gif

sweetreasures Posted 12 Feb 2010 , 4:55am
post #5 of 5

I'm trying to find coarse myself and would like to use it for cookies and a danish type pastry that is made with pie crust instead. It is square with the corners folded towards the center / filling and sprinkled with coarse sugar. I had this once at a local bakery but they haven't made them since so I want to try my hand at it.

I believe coarse is the size of sea salt. At least that's what I'm looking for. Fine is smaller than regular sugar. You can put regular sugar in a blender to make it finer. I was rather pleased with myself when I tried it without knowing if that was the way to do it and it worked.

Quote by @%username% on %date%

%body%