Originally Posted by ajoycake
Do I really have to sift powdered sugar? Why does this need to be done?
Call me lazy but can it really make a difference??
When I took the Wilton Courses, our instructor told us we need to sift if any air would have gotten to it. So if you use the boxed sugar that has the bag that is folded down you would need to sift. Or if you buy a 2 lb bag, squeeze it to see if there are any holes that air would have gotten in.
About 2 mo. ago, the Wal-mart I shop at quit carrying Dixie Crystals sugar and now carries Domino's only. So I bought a couple of boxes, since I had no other choice. I won't ever go back to DC!! Dominio's boxed sugar is sealed in a bag inside the box. So I don't sift at all now and I haven't had a problem not sifting--I hated having to sift too..very messy!
About the enhanced cake recipes, I just tried it last week and LOVE it! It has a great taste and doesn't get as crumbly as a regular mix does. I took the cake to work and everyone liked it (although a lady who is used to scratch cakes could tell it wasn't scratch, but she said it was better than just a regular cake mix).