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.
153 K 3.8/5 (25 reviews)
2 min.
Easy
Last modified on: October 13th 2010
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.
Other recipes you may also like
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013288 K4.6 1 hour 45 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.March 10th 2015252 K4.3 2 hours 20 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018339 K4 2 hours 30 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011271 K3.9 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
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.