"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 05-15-2007, 07:19 PM   #1
Assistant Cook
 
Join Date: Feb 2007
Posts: 26
Substituting different kinds of sugar?

There's a rescipe calling for "Golden Caster sugar" and "Light Muscovado sugar". I heard you can get this easily in Europe, but I can't find it here in California. Can I just use regular brown sugar? Here's the rescipe:

Billington's - Classic Chocolate Cake

__________________

__________________
bentrinh is offline   Reply With Quote
Old 05-15-2007, 07:45 PM   #2
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
From what I've been able to find, you can substitute regular granulated sugar for the castor sugar and brown sugar for the muscovado sugar. Muscovado is supposedly a dark sugar, so I might substitute half light brown and half dark brown sugar.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 05-15-2007, 07:48 PM   #3
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Go to the Safeway (Vons) and pick up a two pound bag of C&H washed raw sugar. If you have a Smart & Final nearby, the Florida Crystals Natural cane sugar is the equivalent of caster sugar and the Demerara sugar is the equivalent of Moscavado, only from a different Caribbean island.

I could never understand why the least processed product, raw sugar, has a higher price tag than either refined white sugar, or, especially brown sugar, where they have to take the white sugar and put the original molasses BACK IN!
__________________
Caine is offline   Reply With Quote
Old 05-15-2007, 08:44 PM   #4
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
Castor tends to be a bit finer than the standard American white sugar. If you can find a fine white sugar you can sub that for the castor. Or, take your regular white granulated and give it a whirl in the food processor.
__________________
-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 05-15-2007, 08:46 PM   #5
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Quote:
Originally Posted by PA Baker
Castor tends to be a bit finer than the standard American white sugar. If you can find a fine white sugar you can sub that for the castor. Or, take your regular white granulated and give it a whirl in the food processor.
You're right, PA. I forgot to add that. Good call.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 05-15-2007, 11:12 PM   #6
Assistant Cook
 
Join Date: Feb 2007
Posts: 26
Well, light and dark brown sugar, confinationar's sugar, regular sugar, and mossalass...
__________________
bentrinh is offline   Reply With Quote
Old 05-16-2007, 12:54 AM   #7
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by PA Baker
Castor tends to be a bit finer than the standard American white sugar. If you can find a fine white sugar you can sub that for the castor. Or, take your regular white granulated and give it a whirl in the food processor.
Pa, you can buy what my dad called bar sugar..He use to use it for his tom and jerrys at Christmas..It's just a super fine white sugar.

kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 05-16-2007, 05:18 AM   #8
Sous Chef
 
csalt's Avatar
 
Join Date: Jul 2006
Posts: 909
Muscovado is a light brown sugar. Are you able to buy golden granulated sugar? if so, as PA suggests just give it a quick blitz in the food processor.

You could also email Billingtons and ask them what they would suggest as a substitute? They must have others wishing to use their recipes. Good Luck.
__________________
csalt is offline   Reply With Quote
Old 05-16-2007, 10:43 AM   #9
Assistant Cook
 
Join Date: Feb 2007
Posts: 26
I don't have a food processor :(. Besides I gotta bake it today at 2..
__________________
bentrinh is offline   Reply With Quote
Old 05-16-2007, 11:25 AM   #10
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
You can do it in the blender, too. I've done that before, when I don't want to dirty a 9c processort for 1/2 a c sugar!
__________________

__________________
-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:08 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.