Unicorn. Posted February 29, 2012 Share Posted February 29, 2012 And what is caster sugar. Is that plain white or brown sugar? 200 grams butter 150g Icing Sugar ( I assume this is powdered sugar?) 150g Caster Sugar 230g Flour 30g Cocoa Powder, unsweetened 100g Semisweet Chocolate, chopped 100g Semisweet Chocolate, melted And 165 degrees celsius is equivalent to ______ Fahrenheit? Thanks!! Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted February 29, 2012 Share Posted February 29, 2012 (edited) And what is caster sugar. Is that plain white or brown sugar? 200 grams butter 150g Icing Sugar ( I assume this is powdered sugar?) 150g Caster Sugar 230g Flour 30g Cocoa Powder, unsweetened 100g Semisweet Chocolate, chopped 100g Semisweet Chocolate, melted And 165 degrees celsius is equivalent to ______ Fahrenheit? Thanks!! Icing sugar is powdered. Castor sugar is superfine sugar. You can put your regular sugar in the blender and pulse it for a bit, that should work fine. Conversions: http://southernfood.about.com/library/info/blconv.htm Eta: 165 degrees C is *about* 325 degrees F. Edited February 29, 2012 by Mrs Mungo Quote Link to comment Share on other sites More sharing options...
Unicorn. Posted February 29, 2012 Author Share Posted February 29, 2012 Icing sugar is powdered. Castor sugar is superfine sugar. You can put your regular sugar in the blender and pulse it for a bit, that should work fine. Conversions: http://southernfood.about.com/library/info/blconv.htm Eta: 165 degrees C is *about* 325 degrees F. Thank you! Quote Link to comment Share on other sites More sharing options...
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