I have a BC recipe that my Wilton instuctor gave me and it is so much lighter and fluffier than the class BC, but it calls for some granulated sugar. I really love the flavor, but the sugar crystals kind of bother me (Like biting bits of sand while eating ice cream), so my question is, do you think bakers sugar would work better since the granuals are finer? Also, would this also be the sugar I would use when sugaring fruits? I want to make a cake for the DH's work using sugared raspberries.

Debbi

If you have access to castor sugar, that's what I would use,. it's very, very fine.......I don't know if that's what you are referring to when you say baker's sugar, but I know castor sugar has an extremely fine texture.

From what I understand, castor's sugar and baker's sugar are the same thing. Couldn't hurt to try it with the baker's sugar & see how it turns out! Also - you could just run regular sugar through your food processor to get it a little finer...but don't let it go too long or you'll have it so fine that it will almost be powdered sugar...I think that's how they make pwd sugar...just process till fine and then add cornstarch...seems like that's what I read somewhere. But when I have a recipe that calls for superfine sugar that's what I do, just run it through the food processor until fine, instead of paying a ridiculous price for a bag labled "superfine". HTH -

Thank you ladies!

Debbi