Bakers Sugar / Ultra Fine Sugar

Baking By kelli60 Updated 10 May 2007 , 4:17pm by snarkybaker

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kelli60 Posted 8 May 2007 , 11:22pm
post #1 of 3

Does anyone know if for any recipe, can you or does it matter, if you use Bakers Sugar, which I believe is ultra fine, as opposed to regular granulated sugar?

2 replies
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KoryAK Posted 9 May 2007 , 12:00am
post #2 of 3

Weigh it and use it in any recipe. It will probably work by volume too - though you may want to compare the labels of that and regular just in case.

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snarkybaker Posted 10 May 2007 , 4:17pm
post #3 of 3

I use bakers sugar and cake flour in all of my cake recipes, unless it specifically says not to. It gives a finer texture. Much more professional.

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