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.
164 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: Hazelnut and orange cake, Arlesian Biscuits, Pink Reims biscuits, Walnut short bread, Chocolate madeleines, ... See them all 64
Other recipes you may also like
Fillets of sole meunière
Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the bone. November 10th 2014219 K4.3 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017488 K4.2 2 hours 15 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017441 K3.5 15 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018446 K 15 30 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018446 K 24.3 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.