I am trying to bake with more organic ingredients, and was really happy when the restaurant supply store I buy my organic flour from started to stock organic sugar. I bought a 50lb bag, and have been having a few problems with it. I made a yellow and chocolate butter cake from the cake bible a week before and they turned out great. I made it after with the organic sugar and they came out dry. Last night I tried the neoclassic buttercream from the cake bible, which turned out great a couple weeks ago, and last night I couldn't get the sugar to melt/dissolve in the corn syrup. I didn't even add the butter, because I have made that mistake before...nobody likes crunchy buttercream.
Does anyone have any ideas how I can make this work better. My only idea is that this is all related to the fact that its a bit coarser than refined white sugar. I thought I could put it through my old food processer to break up the granule size first. Any other idea?
Does anyone have any ideas how I can make this work better. My only idea is that this is all related to the fact that its a bit coarser than refined white sugar. I thought I could put it through my old food processer to break up the granule size first. Any other idea?
