In baking cookies, white sugar makes them crisper. The darker the sugar, the softer the cookie. In sauces, like teriyaki, it makes very little difference, I use whatever I have on hand. Cakes that are dark, no difference; lighter cakes stick to the recipe, you may taste the molasses in the darker sugar.
Its used for like everything.
sweetening
Regular granulated sugar is used most often but some recipes also call for brown sugar.
Sanding sugar is a large-crystal sugar used as an edible decoration that will not dissolve when subjected to heat. It adds "sparkle" to cookies, baked goods and candies. It may be white, but can also be found in many different colors. Itcan be used prior to baking or used as a finishing sugar. Sanding sugar can also be used around the rim of cocktail glasses.
Baking sugar.
It could be used depending on what you are baking. A better substitute would be Stevia.
It's mostly used as a sweetening agent.
White self rising flour can be used in any baking.
No
baking powder
your butt stinks
SugarOther powders used in cake batter:Baking powderbaking sodapowdered sugarcornstarchcream of tartar
It depends what you are cooking or baking.