This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to dust
"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it.
163 K 3.8/5 (25 reviews)
2 min.
Easy
10 g
1 IngredientLast modified on: October 13th 2010
For 10 g, you will need:
- 1
10 g icing sugar - Total weight: 10 grams
Times for this recipe
Preparation: 2 min.
Step by step recipe
Stage 1
The first instinct is to use your hand.
But if you do, you're going to produce an uneven layer, plus if there are any lumps in your powder (icing sugar or whatever) they will fall, break up, and it will spoil the appearence...
But if you do, you're going to produce an uneven layer, plus if there are any lumps in your powder (icing sugar or whatever) they will fall, break up, and it will spoil the appearence...
Stage 2
...as in this photo where I'm trying to sprinkle some ice sugar onto a (black) pastry sheet.
Stage 3 - ⌛ 2 min.
The best solution is to use a fine sieve or strainer (small or large, it does not matter), fill it with your powder, and to shake it all over.
Like this you will produce a fine and even layer, where even the small lumps will be broken into powder.
You can also use a special utensil: a shaker.
Like this you will produce a fine and even layer, where even the small lumps will be broken into powder.
You can also use a special utensil: a shaker.
Stage 4
With this method you can produce artistic patterns made using a sheet paper cut out in designs of your choice.
Stage 5
By carefully removing the paper, you will get pretty effects.
It is a good way of "writing" on a birthday cake for example.
It is a good way of "writing" on a birthday cake for example.
Stage 6
You can also watch this short video which recaps on the basics.
Remarks
The golden rule when dusting is to use a really dry powder, because if it's damp, it will form lumps or balls which are diffcult to use. If your powder is not dry enough, you can put it in a cool oven for about 30 minutes to dry it, and then pass it through a sieve before use.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 10 RDI=1 % | 0 | 40 RDI=2 % | 170 RDI: 2 % |
| Per 100 g | 0 | 100 RDI=9 % | 0 | 400 RDI=20 % | 1,680 RDI: 20 % |
How much will it cost?
- For 10 g : 0.05 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Icing sugar
Like these other recipes: Cigarettes Russes (Piroulines), Clementine Chantilly, Nanou's chocolate cake, Saint Honoré cake, Royal icing, ... See them all 63
Other recipes you may also like
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.62 M 714.6 2 hours 40 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017784 K 313.8 40 min.
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily. February 21th 2011580 K5 5 min.
Tomato ladybirds
Tomatoes filled with a tuna mayonnaise and rice mixture, in a fun ladybird shape that kids will love, served with a puree of fresh garden peas. A good way to encourage them to eat vegetables. February 21th 2011298 K 14 1 hour 50 min.
Boiling potatoes in their skins
Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and break up. The second suggests that if potatoes cool in their cooking water, they will absorb some of it, which will give them an unpleasant flavour. True or false? Let's try the... July 25th 2017631 K 34.4 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.