Welcome to the Cake Decorators Q&A

Hi, where I live we do not use Golden Caster Sugar, there is the common granulated sugar (that’s the white one) and I assume that’s the one you call Caster sugar in your country; but I don’t exactly know witch one is the Golden; can I substitute it for light brown sugar? Or does it has to be Caster sugar?

Will love if u can help me!

Thanks

Hello The Busy Bees

First of all, there is a difference between white granulated and caster sugars. Granulated sugar is regular sugar with large white grains and white caster sugar has much smaller finer grains. Both these sugars are white because they have been refined and stripped of molasses. Golden caster sugar is the same as the fine white caster sugar, however it has not be refined and still contains molasses which gives it it’s colour and tangier taste. Because it still contains molasses, golden caster sugar is acidic. Recipes which use golden caster sugar will usually also ask for bicarbonate of soda.
Depending on which recipe your are using it can be substituted with soft light brown sugar. If you are baking chocolate cake light brown sugar can be used in it’s place. Alternatively you can use white caster sugar or slightly grind down regular granulated sugar in a food processor to make the grains a little smaller. Caster sugar dissolves or incorporates far more quickly in cake which use the creaming method. If you’re making mud cake where all the ingredients are melted in together it’s fine to use the brown or granulated sugars.
Hope this helps.