Sugar Rush
The Right Sugar
Not all sugars are created equal. Use granulated sugar for most cakes, but brown sugar can add a caramel-like flavor. Just don’t use powdered sugar unless you’re making frosting, or you’ll end up with a cake that looks like it had a bad dandruff day. Each type of sugar has its own unique properties that affect your cake’s flavor and texture. Choose wisely to complement your recipe.
Sweet Timing
Add sugar gradually to your butter. Dumping it all in at once is like trying to make friends by shouting, “HEY, BE MY FRIEND!” It’s not effective and makes everything lumpy. Gradual addition ensures the sugar fully dissolves, giving you a smoother batter and a more refined crumb in your cake. This step helps in achieving a balanced sweetness and even texture.
