l'Amore Di Cucina Italiana

Italian food for the soul... Three best friends cooking up a storm in the cuc
N.T.B. #1
CONFECTIONER’S SUGAR = POWDERED SUGAR
In case you’re like Dani and you thought that confectioner’s sugar is the same as granulated sugar. *ahem!* It’s not!
Dani learned this important lesson last month when we got together to cook and bake for our friend Kim’s birthday. (Happy Belated Birthday, Kimmy!)  We made shell pasta with tomato basil sauce, (we’ll post that recipe soon) bruschetta, (Alexis’s secret family recipe) and a cake recipe that we found in a magazine.  All went well until Dani made the frosting—with granulated sugar instead of confectioner’s sugar!  Dinner was awesome, but the frosting turned out to be incredibly grainy and all of us got a sugar high!
Ooops. :)
Here’s a picture of the cake!  (At least it LOOKS decent!)

N.T.B. #1

CONFECTIONER’S SUGAR = POWDERED SUGAR

In case you’re like Dani and you thought that confectioner’s sugar is the same as granulated sugar. *ahem!* It’s not!

Dani learned this important lesson last month when we got together to cook and bake for our friend Kim’s birthday. (Happy Belated Birthday, Kimmy!)  We made shell pasta with tomato basil sauce, (we’ll post that recipe soon) bruschetta, (Alexis’s secret family recipe) and a cake recipe that we found in a magazine.  All went well until Dani made the frosting—with granulated sugar instead of confectioner’s sugar!  Dinner was awesome, but the frosting turned out to be incredibly grainy and all of us got a sugar high!

Ooops. :)

Here’s a picture of the cake!  (At least it LOOKS decent!)