I was wondering what decorators would use most when decorating, either for cakes or cookies?
How course is course?
Is fine the same texture or perhaps just a little larger than granulated sugar?
What is used more frequently?
Anybody out there have any ideas??
For cookies I use coarse sanding sugar.
Course sugar is about the texture of sea salt coarse.I'm not sure about fine though?
I'm trying to find coarse myself and would like to use it for cookies and a danish type pastry that is made with pie crust instead. It is square with the corners folded towards the center / filling and sprinkled with coarse sugar. I had this once at a local bakery but they haven't made them since so I want to try my hand at it.
I believe coarse is the size of sea salt. At least that's what I'm looking for. Fine is smaller than regular sugar. You can put regular sugar in a blender to make it finer. I was rather pleased with myself when I tried it without knowing if that was the way to do it and it worked.