Cake Central › Cake Forums › Cake Talk › Cake Decorating › Sifting??
New Posts  All Forums:Forum Nav:

Sifting?? - Page 2

post #16 of 25
Thread Starter 
I think I'll stick to my 'no sifting' policy, unless somebody complains that is - then I might change my mind. icon_smile.gif
post #17 of 25
I don't sift. Matter of fact I got rid of my sifter a long time ago. I just see no reason to do it. I don't see any difference whether I do or not. I sometimes have a partial bag of confectioners sugar that I use for this or that but for my icings I always open a fresh fluffy bag and use it all at once and it never has lumps. As for too sweet icings I use the pinch of popcorn salt I learned about in class and it takes the too sweet edge off my icing. I get compliments all the time because my icing isn't as sweet as people are used to. I bet using salted butter would work the same. The salt takes the edge off the sweetness.

When I bake with flour I shake the jar I keep it in to fluff it up then I measure. It works the same as sifting as far as I'm concerned. I thought briefly about getting a crank sifter for the grandaughters to use when we bake but then again they can enjoy stirring too so I'll save my money on that one.
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
Reply
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
Reply
post #18 of 25
I don't sift either..just don't find it necessary. I buy the 4# bags of powdered sugar and bounce it on the counter a couple of times and then use the whole bag at one time. Haven't had a problem so far!!
Whatever you do, do with all your heart!
Reply
Whatever you do, do with all your heart!
Reply
post #19 of 25
Good golly, I've never even sen a 4# bag!! Maybe at Sam's Club or someplace like that. I buy the 2#'s for $1 each. Easy to store anyway. Ü
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
Reply
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
Reply
post #20 of 25
Yep....Bj's Wholesale has the 4# bag for $2.09 and I usually get the whole case, since I live so far from civilization!
Whatever you do, do with all your heart!
Reply
Whatever you do, do with all your heart!
Reply
post #21 of 25
I sifted when I first started but now unless there are obvious lumps in my sugar or flour I dont sift. The sifter I have is pretty much trash, it is the squeeze type sifter and it doesnt work very well (get what you pay for at the dollar store). I have however started to weigh my ingredients I have found that my mixes turn out a bit better when I weigh them I think its because the amounts are more accurate.
Alan

If you must run away do so quietly, Screaming looks bad on the news. (unknown)
Reply
Alan

If you must run away do so quietly, Screaming looks bad on the news. (unknown)
Reply
post #22 of 25
Ump107,
You likely already know this, but weighing the ingredients only works when your recipe is set up for that. So you have to adjust your recipe.
Weighing the ingredients is the way that commercial bakers and some European countries make their recipes. Generally in Canada and the U.S, recipes are set up to be measured in both dry and liquid measuring cups and teaspoons etc. So if a recipe calls for 8 ounces of flour or icing sugar or such, you cannot expect 8 ounces weight of these items to be the same as a 1 cup which is 8 ounces, measure. Cups go by displacement or volume whereas this is not the same thing as by weight.
A good example of this is 1 pound =16 ounces, correct? Two cups=16 ounces. Yet there are approximately 4 cups by dry measure of icing sugar in one pound by weight.
So generally, if you are going to weigh your ingredients, you must first figure out the weight of the dry measure ingredients to be accurate.
Hugs Squirrelly Cakes
post #23 of 25
..I agree Squirrelly Cakes..it is a long and tedious process, but well worth the efforts! I have recalculated all my recipes in "weights", much more consistent results!
Whatever you do, do with all your heart!
Reply
Whatever you do, do with all your heart!
Reply
post #24 of 25
I bet it was a lot of work Mrs. Missey, I know when my daughter took a commercial baking course, we converted her commercial recipes from weight to measuring cups and holy cow, this was a lot of trouble. It truly is more accurate as long as your scale is really accurate. The commercial baking scales cost about $600 here, so I think it will be awhile before I rush right out and get one, haha! I had used my regular kitchen scale, but I don't trust the results enough when it comes to the weight of salt and such.
Hugs Squirrelly
post #25 of 25
SquirrellyCakes
You are correct the volume measurements do need to be converted to weight. I have been done the conversions for my recipes that I use most often and will get to all of them eventually, it is time consuming to convert the recipes over to weight however as MrsMissey said the results are more consistent. I was also fortunate that my scale came with a conversion chart for the most common ingredients, this speeds up the process a little bit.
Alan

If you must run away do so quietly, Screaming looks bad on the news. (unknown)
Reply
Alan

If you must run away do so quietly, Screaming looks bad on the news. (unknown)
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Sifting??