Just a spoonful of 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).


About Delights by Cynthia

I have a cake business called Delights by Cynthia. I blog about cakes, treats and all things sweet.
This entry was posted in Bake, Baking, Cake, Cakes, Home Baking, Ingredients, Sugar and tagged , , , , , , , , , , , . Bookmark the permalink.

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