I like to run my sugar through the food processor for 45 sec or so when I am using it for creaming, so in essence it ends up with a castor sugar consistency.
It's a nice durable cake, It is nice for complicated cakes, since it stays really moist for a really long time.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!