Just a spoonful of sugar

sugar

We all love some sweetness in our cakes. Here are a few sugary top tips for bakers:

• If you want to reduce your sugar intake for health reasons, such as diabetes, use sweeteners as an alternative to sugar. Be careful, as large quantities of sweeteners can act as a laxative.
• If your cake recipe includes a jam filling, why nor try using fresh puréed fruit, instead of jam. Or use a jam with a reduced sugar content.
• Sugar is the main ingredient that keeps cakes moist. If you reduce the amount of sugar in your cake, this will affect the moisture.
Light brown sugar is best for making biscuits and butterscotch.
Demerara sugar is ideal for crumbles and crunchy toppings on cakes and puddings.
Golden Caster sugar has a beautiful buttery taste. Put this to perfect use in sponges, shortbreads and macaroons.
Dark Muscovado sugar brings out the richness in fruitcakes, chocolate cakes and brownies.

All this sweet talk is making me hungry…Which reminds me; if you want to keep your cakes sweet, but still want to cut down on the calories, it’s probably best to have a thinner slice (and that goes for me, too).

Advertisements

About Delights by Cynthia

I have a cake business and love all things sweet. I also empower and encourage women to start and develop their businesses and creative projects...Basically, equipping them to pursue their passions.
This entry was posted in Bake, Baking, Cake, Cakes, Home Baking, Ingredients, Sugar and tagged , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s