Please clarify this for me : Are powdered and confectioners sugar the same thing? Or is powdered sugar really fine sugar (I would call it castor sugar) used for baking, and confectioners sugar the kind one would use to make icing (I would call it Icing sugar?)
I want to make the tunnel of fudge cake, but am not sure which sugar to use!
Thanks

They are the same thing. Some are sifted more times than others. I think the most popular is 10X. Domino's says 10X right on the package.

Having been trained by an Irish pastry chef in school, he would sometimes use terms like icing sugar or castor sugar and we'd all just stand there dumstruck, looking at him and wondering what he was talking about.

Icing sugar = confectioner's sugar.

Granulated sugar is the closest to castor sugar, although castor sugar would be what Americans call superfine sugar. Generally we never bake with it, as it is expensive and hard to find. We use granulated sugar.

Let's see, then there was the day he instructed us to start with a large saucepin (say it with a strong Irish accent.) Again we just stood there staring at him.

Ahhh . . .sauce pan. This is KY. We're upper South. That's would be sauce pahhhhnnn.

Thanks for clearing that up for me! I often find the terminology used on CC confusing, as we do not use the same terms. I also find that Americans use many products which I am not familiar with at all - also, so many recipes call for cake mixes which we don't use at all here!

Thanks again, your comments have been really helpful