Might be a question for a chef.. or baker...
17 November 2004, 11:37 PM
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Might be a question for a chef.. or baker...
Just eaten an iced bun that was bought at about lunchtime today, the icing on it seemed to be going transparent, I can't think of a single reason why it should, but I have noticed it before, scoobynet is such a useful tool, I thought I'd ask!!
Cheers.
Ron.
Cheers.
Ron.
18 November 2004, 09:08 AM
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Hard to say as it's just an icing sugar/water mix. Must be something to do with them using grain sugar to bulk it out. Castor sugar will form a clear glaze mixed with water, unlike icing sugar which turns white as it's a very fine powder.
Used to be a baker in a former life
Used to be a baker in a former life
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