Natural Cane Sugar

Decorating By TickledPink Updated 6 Dec 2005 , 6:22pm by Cake_Princess

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TickledPink Posted 6 Dec 2005 , 12:46am
post #1 of 4

I had to bake a cake tonight and went to get 4 cups of sugar... and I had 3/4 of a cup left. I freaked.

Then I pulled out a large container or pure cane sugar (large granules) that I had bought at Wal-Mart to use as "sand" on a cake in the future. I really couldn't decide whether to try it or not but I went ahead. I creamed the butter and sugar as normal and made the entire cake. As I poured the batter into pans I could still see sugar crystals... because the sugar is a larger granule.

Anyways, it baked, came out of the oven and honestly IT'S ONE OF THE BEST CAKES I HAVE EVER TASTED IN MY LIFE. It is soooo wonderful. I might just switch to this stuff permanently. It is soooo divine.

Just wanted everyone to know that it really adds some spectacular flavor to a cake and baked up perfectly.

3 replies
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Cake_Princess Posted 6 Dec 2005 , 3:15am
post #2 of 4
Quote:
Originally Posted by TickledPink

I had to bake a cake tonight and went to get 4 cups of sugar... and I had 3/4 of a cup left. I freaked.

Then I pulled out a large container or pure cane sugar (large granules) that I had bought at Wal-Mart to use as "sand" on a cake in the future. I really couldn't decide whether to try it or not but I went ahead. I creamed the butter and sugar as normal and made the entire cake. As I poured the batter into pans I could still see sugar crystals... because the sugar is a larger granule.

Anyways, it baked, came out of the oven and honestly IT'S ONE OF THE BEST CAKES I HAVE EVER TASTED IN MY LIFE. It is soooo wonderful. I might just switch to this stuff permanently. It is soooo divine.

Just wanted everyone to know that it really adds some spectacular flavor to a cake and baked up perfectly.





I grew up in the Caribbean and we always used that type of sugar in our cakes. The granulated sugar and castor sugar was more expensive because it was imported. If you cream it with the butter long enough they just sort of go away but the texture is still a bit grainy. But yes... it does give a certain oomph to the cake that can't be duplicated with Granulated sugar.



Princess

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ashianadotkom Posted 6 Dec 2005 , 4:32am
post #3 of 4
Quote:
Originally Posted by Cake_Princess

Quote:
Originally Posted by TickledPink

I had to bake a cake tonight and went to get 4 cups of sugar... and I had 3/4 of a cup left. I freaked.

Then I pulled out a large container or pure cane sugar (large granules) that I had bought at Wal-Mart to use as "sand" on a cake in the future. I really couldn't decide whether to try it or not but I went ahead. I creamed the butter and sugar as normal and made the entire cake. As I poured the batter into pans I could still see sugar crystals... because the sugar is a larger granule.

Anyways, it baked, came out of the oven and honestly IT'S ONE OF THE BEST CAKES I HAVE EVER TASTED IN MY LIFE. It is soooo wonderful. I might just switch to this stuff permanently. It is soooo divine.

Just wanted everyone to know that it really adds some spectacular flavor to a cake and baked up perfectly.




I grew up in the Caribbean and we always used that type of sugar in our cakes. The granulated sugar and castor sugar was more expensive because it was imported. If you cream it with the butter long enough they just sort of go away but the texture is still a bit grainy. But yes... it does give a certain oomph to the cake that can't be duplicated with Granulated sugar.



Princess




So did I!!!
It gives some cakes an extra kick. thumbs_up.gif
Where did you grow up Cake_princess???


AShiana

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Cake_Princess Posted 6 Dec 2005 , 6:22pm
post #4 of 4

Barbados

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