I have been lurking around CC for about a month and I am about to make my first FBCT for my husband's birthday cake. I saw the recipes for the BC and was wondering if I had to sift the powdered sugar. What's the difference if I don't. I don't have a sifter right now.. is there anything else I could use to sift it?
Thanks
When I was first making cakes, I didn't have a sifter. It was the best purchase I ever made! I got one at Wal-Mart for $1. It made a big difference in my BC.
I don't know if there's anything else you could use, but I'm sure you'll be getting more posts soon!
When I was first making cakes, I didn't have a sifter. It was the best purchase I ever made! I got one at Wal-Mart for $1. It made a big difference in my BC.
I don't know if there's anything else you could use, but I'm sure you'll be getting more posts soon!
Oh I am going to get one, it's just that DH has the car seats in his car so I can't go and get one right now. lol I didn't want to have to wait til tomm to do my transfer, but if it makes a REALLY big difference then I guess I will just wait. 
I never sift my PS.... now Im curious, does it really make a difference? My BC turns out smooth and delicious without sifting...
My cake instructor told us that she would be able to tell if we didn't sift our powdered sugar, but I didn't have a sifter either so I ignored her. The next class, my decorating tip kept clogging up and she busted me for not sifting. Now I always sift. It may not make a big difference if you are just icing the cake and not using any decorator tips. 
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