hello fellow cakers..
Was very excited to make a red velvet cake and after mixing the sugar and butter I realized I used normal sugar instead of castor sugar. So I now have 240 gms butter mixed with 3 cups of sugar which is coarse and will surely spoil my cake. Any tips, help to save it or make something else out of it??
Thanks

i dont think it will spoil your cake... i use a different recipie with regular sugar and oil .. maybe my sugar never disolves properly but it turns out fine. when everything is mixed together it gets ok

Really????? I would have thought that the sugar would start dissolving during the baking process and would in turn effect the cake texture or form bubbles maybe. Anyway, I will try this but if anyone thinks otherwise..I'm listening

Thank you so much for the quick reply, will let you all know how it turned out.