Caster sugar Caster sugar (also referred to as
superfine,
bar, or ''baker's sugar'') has a larger particle size than powdered sugar, approximately half that of granulated sugar, and has no added starch. It is commonly used in baking and cold mixed drinks because it dissolves faster than granulated white sugar. Caster sugar can be easily prepared at home by grinding white sugar in a food processor to make it finer. The most common food [recipe] in which caster sugar is used, is meringue.
Snow powder Snow powder (or snow sugar) is a non-melting form of icing sugar used for visual appeal on cakes or pastries that require refrigeration. It usually contains
glucose,
starch, and anti-binding agents (such as
titanium dioxide, which gives it a vibrant white color), and retains its structure and look even when dusted onto baked goods that are slightly wet, such as fruit bars and tarts. It will not melt even if it is sprinkled on whipped cream or ice cream. It is mostly used for decorative purposes. Snow sugar is less sweet than regular powdered sugar because glucose is around 20% less
sweet than
table sugar, which is
sucrose. ==History==