Dusting with sugar

Dusting with sugar means sifting a fine layer of powdered sugar over a baked dessert, usually just before serving. It is a quick finish for cakes, tarts, waffles and pastries.

A university news article on cake decorating suggests a simple pattern trick: place a stencil on the cake, lightly dust confectioners' sugar over it, and lift the stencil off for a light, tasty and visually satisfying design. University extension decorating guides also use confectioners' sugar for dusting work surfaces, rolling pins and cake circles so fondant does not stick.

Use a fine-mesh sieve or sugar shaker, tapping it gently so the sugar falls evenly. Dust just before serving, because moisture from the dessert will dissolve the sugar and it will disappear. Cocoa powder can dust the same way for a darker contrast.