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!
Allow the cake to cool completely before decorating with powdered sugar. A warm cake retains a great deal of moisture until cool.
When you want to have powdered sugar on your cake, the cake must be cool when you add it. A hot or warm cake is releasing moisture with the heat as it cools and melting the sugar on the cake.
There is no "cake powdered sugar". Powdered sugar is made from sugar, which is ground into a powdered form, with a minute amount of corn starch added to prevent it from "caking" or lumping.
powdered sugar :0 ?
Yes, but only if the recipe calls for that TYPE of sugar.
Powdered sugar is a delicious topping for many foods including funnel cake. There are two cups of sugar in a one pound box.
One traditional food that you will find at a Pow Wow is funnel cake. Funnel cake is cake batter with powdered sugar over it.
One traditional food that you will find at a Pow Wow is funnel cake. Funnel cake is cake batter with powdered sugar over it.
Unsalted butter, sugar, powdered sugar, eggs, vanilla extract, cake flour and assorted jams for piping in the middle of the cookie.
Powdered sugar is made up of smaller granules than regular granulated sugar. That means that there is more air in a cup of powdered sugar than there is in a cup of granulated sugar because for each granule to remain separate there has to be space or air around each granule.
Yes, beautifully too. You can use a flour sifter, or a basket strainer with a handle, these are both smaller in size. Put your confectioner (powdered) sugar into this, hold over the cake and gently sift the sifter or shake the basket strainer around it. MAKE SURE YOUR CAKE IS COMPLETELY COOLED. Very important. Or it melts like snow flakes.
Because powdered sugar is so fine and has cornstarch in it, it is not going to be as sweet as regular sugar. I'm guessing, but it would take like a cup and a half or more of powdered sugar to sweeten the same as 1 cup of regular sugar. The cornstarch would be a factor also possibly making the cake denser or tougher.
Wrap and refrigerate, or freeze
Since powdered sugar measures differently than granulated sugar and contains cornstarch (which will make your bread drier) I would suggest you save the powdered sugar to sieve over the top of your finished cake. The substitution amounts would have to go by weight and you would have to reduce the flour in the bread. Much easier to go borrow a bit of sugar from a neighbor...