CHOCOLATE GUINNESS CAKE

[Grizzly 'n Stitchin]

Originally Posted by Fancy Pantaloons

Just want to clarify......caster's sugar and baker's sugar are both powdered sugar?

Hope this helps you all with the baking.


Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "superfine" sugar in the United States.

Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold liquids. It is not as fine as confectioner’s sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping).

If you don’t have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor (this also produces sugar dust,

[Lizzie Marie]

Thank you for clarifying that for me....have to look and see what is available at the store.

[Subdeacon Joe]

Originally Posted by Fancy Pantaloons

Just want to clarify......caster's sugar and baker's sugar are both powdered sugar?

Powdered sugar is finer than bakers sugar. Bakers/caster sugar is still granular, think of it as FFFFFg sugar.

[Singing Bear]

Powdered sugar is also not "pure" sugar. It's mixed with a couple of other ingredients to give it it's texture. One being some form of fat. I've seen baker's sugar in our markets.

[Ida Hands]

Bakers sugar is a finer sugar than granulated sugar but not as fine as powdered sugar. It is nice to use for coffee or tea, as it dissolves very readily. It will usually be found in a small box and labeled Superfine from Domino. If you are fortunate enough to be able to find it, C&H calls it Baker's Sugar. It comes in a carton the size of a half-gallon milk carton, which I guess is a couple of pounds.

You can make a very close approximation in the food processor with eight to ten 2-3 second pulses.

If you don't have a food processor, you can substitute regular white granulated sugar. They say you should add about 1 Tsp to make up for the difference in granule size.

The recipe won't be ruined if you use standard table sugar, as bakers sugar is used because it incorporates(creams) faster and easier.

[Fancy Pantaloons]

Thank you for clarifying that!

Just wanted you to know I made the Baileys Irish Cream cake for our end of season patrol party. You weren't kidding about guarding it, once I told them what it was. I couldn't find my bundt pan at the last minute, so I did it in a 9x13 and crossed my fingers. No problem at all, took about the same baking time. I just drizzled the glaze all over the top.