You can use regular icing, candies, chocolates, coconut, nuts, melted sugar, or other forms of decorations instead, too.
Not unless the cake recipe specifically calls for icing sugar. Granulated sugar has a specific weight to measured volume and will provide that specific quantity and sweetness to the cake. Icing sugar has a different weight to volume, different texture and a different level of sweetness. It is important to use the specific ingredient called for in the recipe being followed in order to obtain the proper result.
that would be 2 tbsp.
Slightly, compared to other fish. Compared to a sugar based confectionary, no.
Yes. Basic confectionary glaze is powdered sugar and a little bit of water.
There are several schools internationally and domestically that are dedicated to the art of baking and cake decorating. Some of these schools include L'Art du Gateau, the French Culinary Institute, the Wilton School of Cake Decorating and Confectionary Art, and the New York Cake Academy.
cake
Powdered sugar should be dusted lightly onto a cake. The slightly moist surface of the cake will hold the sugar in place. If powdered sugar is applied too thickly, the excess should be brushed or shaken off. or USE BUTTER!
Brown sugar will vary the taste.
Cane Sugar
Hey, Obviously it sweetens the cake and will make it taste a whole lot better!! Without the sugar the cake would be absolutely tasteless and bland! I always use sugar in baking! x
Sugar is a basic ingredient in cake. It provides volume and texture as well as sweetness. Cakes baked with sugar substitutes sometimes lack density and texture in spite of their artificial sweetness.
Sugar.