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Sunday, September 5, 2010

No Substitutions

A word to the wise(r than me).  White sugar is not a substitution for confectioners sugar in baking.

Trust me. 


Now, I think this needs a caveat.  I normally make beautiful, smooth, delicious chocolate icing.  I swear.


The icing normally looks dark and delicious.  It does not look (and taste) crystallized and gritty.  Nor does it normally slide right off the cake.


Thank goodness that I am an amateur, so none of you can submit this to Cake Wrecks.


I think that is enough embarrassment for one day, don't you think?

5 comments:

  1. Not to make matters worse, but are you aware that confectioner's sugar is just more finely ground white sugar? A few seconds in your food processor or blender would have fixed you all up!

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  2. I knew it! I was just telling my mom that I should have looked up how confectioners sugar is made, but didn't. Oh, well.

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  3. But you do get kudos for even having made a cake!

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  4. Darn it! http://www.thriftyfun.com/tf129383.tip.html

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  5. Oh wow I could do a whole blog on my embarrassing baking disasters... perhaps this warrants a new category.

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