can i use substitute one sugar for another?

wendy52

If the grains look a bit course I whiz the sugar up in the blender but I have been buying sugar from Poundland which is cheaper than supermarkets and the grains are fine enough for sponges and there has been no problem.
I have also used the sugar for jam.

Confuzzled

valk_scot wrote: »

Got a food processer? Whizz it in there for ten seconds.

Otherwise, it's just a case of creaming the mix longer. You can speed things up but having the ingredients and bowl etc at warmish room temperature.

i can agree this works, and to that effect, don't bother buying icing sugar again, simply whizz that a bit longer and you'll get icing sugar out of granulated, castor, etc etc

i use a food grinder but a blender or food processor should also do the trick

suzywoozy_3

I tried to make iceing sugar in the food processor and it didn't work at all! I ended up with hard large grains at the bottom and bit of powdery icing sugar whizzing around the bowl

Melonade

Those cakes look lovely Now I'm hungry!!

I always use granulated sugar for baking (don't bake a lot because the oven is rubbish) and everything has turned out ok.

IlonaRN

I've been given a recipe for a Christmas cake that my Mum's made several times (an old Schwartz recipe), and it calls for "soft brown sugar".

Unfortunately, the online shop (I'm using up a voucher) doesn't have anything called "soft brown sugar", it's got Demerara, Golden Granulated, Molasses, Dark Brown Soft Cane Sugar, Light brown Muscovado sugar, Light brown soft sugar, Dark brown soft sugar cane, Dark brown soft sugar, light brown soft cane sugar, soft brown cane sugar, and others that are definitely wrong.

Which of the above would you use for a Christmas cake, please? It's the first time I've done a Christmas cake and I want to get it right

soappie

Dark brown soft

IlonaRN

Thank you soappie!
Would you use salted or unsalted butter?

floyd

I second the dark brown soft suggestion and would use unsalted butter but it doesn't really make a huge difference unless you are making something plain like shortbread or pastry

IlonaRN

Thank you both of you
Now I just need to beg, borrow or buy a deep cake tin for it!
I'm so excited

caroline1973lefty

i want to make a banana cake and use up the softening bananas but i am nearly out of ordinary sugar (don't use it much). is it possible to use icing sugar? is it a bit wasteful? (can't remember if icing sugar costs more than ordinary sugar!).