Originally Posted by nefgaby
Can I use regular sugar, you know, the stuff you add to your coffee?
Yup, you sure can : )
The reason i use castor sugar (that is what it's called in Australia
) is because since the granules are so small it makes creaming butter with sugar a lot quicker, for buttercakes it's very important. I do use it for all my baking BUT for mudcakes having castor sugar is not as important as in a buttercake. The flavour will be exactly the same.
I just wanted to make another point on measuring with cups. Our cups in Australia are a different size as pointed out by Tkeys, our cups are 250mls as opposed to your 240ml ones. Also our spoons are also different.
I would suggest that all those of you that have scales, if you can use those you will get a much better result. I was pointing out to Tkeys earlier that
Using scales is a lot more accurate when baking than using cups. Even if you convert the chocolate buttons to cups, the amount of choc you use will depend on the size of the buttons, if you use tiny buttons you will get a lot more in your cup than if you use large buttons, or if you use a block and chop it up yourself. If you use scales, regardless of wether you use large buttons, tiny ones or a whole chocolate block, the amount of chocolate will be exactly the same. The same issue with the flour, if you measure it prior to sifting or after sifting, you will get different amounts of flour, using scales for this is also more accurate.
I have a set of scales that i bought from eBay that cost me around AU$50 (US$39) including shipping, they weigh up to 15 pounds, and you can either weigh in pounds or grams.
This is the one
It's fantastic!! I could bake without a lot of things, but I could not bake without my scales (and oven of course