[Sca-cooks] sanding sugar?

[Elaine Koogler]

No, it is a colored sugar that has a similar consistency to regular 
sugar. I thought it would look "cool" to use red sanding sugar on the 
heart-shaped "fritters" that we're making instead of making them in the 
fish shapes (see recipe/redaction provided several weeks back from the 
Flory-thingy by Anne-Marie and Gunther), heart shapes being more in 
keeping with the theme of our event, Challenge of the Heart. My thought 
was that we could use little heart-shaped pieces of pastry around the 
edge of the crust for the cherry torta as well.

Kiri

Stefan li Rous wrote:

> Kiri commented:
>
>> We may use some heart shaped pastry bits to
>> decorate th edge of the top of the pies....hmmmmmm...and I have some
>> red sanding sugar....hmmmm...brain starts spinning again!
>
> We've talked about different types of sugar, both American and English 
> before, but I don't remember "sanding" sugar being mentioned. What is 
> it? Colored sugar near the consistency of regular granulated sugar? Of 
> confectionary sugar? The later would seem closer to beach type sand, 
> but...
>
> Stefan
> (or maybe this is for buffing your cake to a high shine...)
> --------
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at: http://www.florilegium.org ****
>
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