[Fishtalk]

Morning AB, All...

Right now I need Snugs. I am making her Red Velvet cake and I want to make sure I am using the right kind of sugar.

I'm not sure what "caster" sugar is although the recipe Snugs gave me does also say GRANULATED. Well I know what that is.

We have something called CONFECTIONERS sugar over here in the states. Should I be using THIS kind of sugar for the icing? CONFECTIONERS is a real powdery sugar, not grainy like granulated. Usually frosting is made with CONFECTIONERS sugar so this is why I am asking.

This is a bit of an emergency here...get your priorities right.

Oh, and I got wild and way out stories about my "controversial" submission to the Sussex county GOP women's newsletter.

Oh, and then there's the attack of the Bichon Frise...I'm not making this up.

For now, the Red Velvet Cake looms.

[edpc]

Andrea Mitchell, the human bobble-head doll, is sitting in for Chris this week. The panel was just braying about how Cheney is pulling the strings and Bush won't do anything differently unless the VP says to do so. Their schtick is getting so played out......

[snugs]

Caster sugar is fine granulated not powdered or confectioners sugar which we call icing sugar.

Either granulated or fine granulated will work though IMHO finer sugar is preferable to very course granulated. The cheaper granulated in Britain tends to have larger particles than the more expensive brands maybe that is the same in the US.