Iceni Posted November 15, 2004 Share Posted November 15, 2004 I have a fantastic recipe for a walnut and coffee cake (without any flour) but it takes 8 ozs of icing sugar in the cake and icing. I prefer 'natural cane' icing sugar (slightly creamy coloured with a toffee taste) but I am not sure what icing sugar (of any variety) is called in France, can someone help pls. Link to comment Share on other sites More sharing options...
Alexis Posted November 15, 2004 Share Posted November 15, 2004 Sucre glace. It is in smallish plastic containers. I have never seen it in bigger bags. Link to comment Share on other sites More sharing options...
Mistral Posted November 15, 2004 Share Posted November 15, 2004 You can sometimes get it in 1kg containers. I think it's the Daddy brand (it's pink anyway) Link to comment Share on other sites More sharing options...
Iceni Posted November 15, 2004 Author Share Posted November 15, 2004 Well pink is out of the question, nice coffee icing made with a pink sugar would give a colour that would render it almost uneatable. Rich wonderful cake so I suppose I will have to shell out and buy lots of little packages of the white stuff.Thanks for all your help Link to comment Share on other sites More sharing options...
Pucette<P><FONT face="Times New Roman" size=3>Pucette<FONT><P><FONT face="Times New Roman" size=3><P class=MsoNormal style="MARGIN: 0cm 0cm 0pt">"Qui ne connaît pas la campagne lhiver, ne connaît pas la campagne et ne connaît pas Posted November 15, 2004 Share Posted November 15, 2004 Link to comment Share on other sites More sharing options...
Alexis Posted November 15, 2004 Share Posted November 15, 2004 The icing sugar is white. The container is pink. Mine is Béghin Say brand.I used to 'make' icing sugar in my trusty Kenwood liquidiser. Have you tried that? Doesn't get really really fine as far as I can remember but..... Link to comment Share on other sites More sharing options...
Iceni Posted November 15, 2004 Author Share Posted November 15, 2004 Hi Alexis, I was thinking of making my own as a last resort. I normally make my own castor sugar as I like the raw cane sugar in cakes but need it finer.Thanks for putting me straight regarding the box colour and not the sugar colour but looking at what you can buy, pink sugar would not have surprised me. My latest buy is coffee essense which I use for mock Bailey's cheesecake (I don't use Baileys but good whisky ). Link to comment Share on other sites More sharing options...
Alexis Posted November 16, 2004 Share Posted November 16, 2004 As soon as this diet gets less strict........I shall be begging you for both these recipes. Trouble is, even though Gilles loves desserts, he seems to think that they last indefinately. One slice today, the next in a day or so. Of course, by then it is all eaten up.Must be the mice!! Link to comment Share on other sites More sharing options...
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