I think confectionery sugar has 3% by weight, organic confectionery from TJ uses tapioca instead of cornstarch.
TBH, granulated sugar, at least to my taste, gives a better mouthfeel in whipped cream.
Having said that, I would wager most peeps would not have a problem with confectionery sugar in whipped cream.
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Same batter, lots of different pans to test the final dessert recipe for my English tea party next weekend.
The bigger cakes (top row) are Nordic Ware mini bundt pans, two different shapes. Then I have two different sizes of cupcake tin, then I have two different 2-bite bundt tins.
The darkest Nordic Ware pan produced cakes that are too dark (and no, they weren’t overcooked.) The other NW pan was a little better (topmost left.)
The best results were from the smaller of the two cupcake pans (uniform square size, easy to decorate later) and the donut-shaped tiny bundt pan.
This is the lemon buttermilk rhubarb cake from Rustic Fruit Desserts, btw.
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ETA: I’ll spare you a shot of the simple glaze I made for testing purposes only, because I tried to color it with gel food coloring (something I’m not very experienced with) and it was… not very photogenic 
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Perhaps the freeze dried fruit glazes might be useful?
Ya. I’m going to test those next.
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Very cute!
Different / simpler idea if you’re using a glaze anyway would be to bake these in a square or rectangular pan and cut neatly into petit fours, then use the glaze to cover completely. You can use different colors of the same glaze for fun. Also results in smaller bites.
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Today I tried a recent recipe on Smitten Kitchen, New York Crumb Cake. I doubled the recipe, used a
9 X 13 pan lined with foil and sprayed with a little baking spray with flour. Took about 56 minutes at
335°. Pretty easy.
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It was undetectable after it was baked - melded with the crust. I think it’s a trick I saw first with galettes/crostada recipes - maybe using amaretti? I forget.
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Yum!
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A Mary Ann style sponge cake. This time the well in the cake has been brushed with raspberry jam, followed by Meyer lemon curd . The blackberries and raspberries were brushed with a little warm jam.
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We are having a bake sale at work this week, and I made a double batch of the NYT gluten-free chocolate chip cookies made with almond flour (non-paywall version here). This was my inaugural bake with my new cookie scoop, and aside from forgetting to flatten the first two trays, I’m very happy with how they turned out. (2oz scoop, double batch = 4 1/2 dozen cookies.) The funnier-looking ones will stay home!
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Made the Mint Julep Bundt in Tosi’s All About Cake baking book. Easy enough to do. I left it in the faculty room at work but didn’t taste it myself. I’ll ask what everyone thought about it tomorrow.
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I am going to try to make a wheat free Wellesley Fudge cake (an adaptation from Cook’s Country) for Mother’s Day. My grandmother-in-law was there a bundred years ago.
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That is a great recipe!
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I’d buy those!
I’m in East Somerville right at I 95/Sullivan Square…where do I go?
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Team meeting so I baked. I wanted to try this recipe https://sallysbakingaddiction.com/double-chocolate-banana-bread/ which specifically calls for natural cocoa powder. I pulled out the fancy cocoa powder I had brought back from Mexico, opened it up… and realized that it’s actually unsweetened drinking chocolate 
. I found some black cocoa at the back of the cupboard, and hoped for the best. It doesn’t look great, but tastes really good!
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Yay
I only ate one piece, giving it all away. Rest will be gone by tomorrow!
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I think you might have been the one who pointed me to it - thank you!!
