Rebecca Gordon’s Cooking Class: Lesson No. 10 Sugar


Rebecca Gordon’s Cooking Class

Cooking & Baking Skills

Lesson No. 10

The Objective: Today’s lesson focuses on sugar & the valuable role it plays in baking applications ranging from cookies & candies to cakes & pastries. Learn about the standard types available & how to put them to use for your holiday baking projects.

The Overview

Although sugar has long been associated with making rich breakfast pastries, cakes & candy, it is also added to bread formulas to balance flavors or act as a browning agent particularly in rolls. Many pastry crusts add a bit just for those specific qualities. When savory items are in order, sugar may be used in barbecue rubs, sauces & vinaigrettes.

Rebecca-Gordon-Cooking-Class-Sugar-Old-Fashioned Caramel Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking & Cooking Tutorials Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern Socials

The Profile

A 4-pound bag of granulated white sugar will yield approximately 9 cups therefore expect one pound to yield about 2 1/4 cups. Many recipes may use one type of sugar or a combination usually designed to deliver distinctive texture, taste & coloration qualities.

Granulated Sugar

Granulated sugar or white sugar is made when sugar cane or sugar beets are boiled during the refining process which in turn creates the actual granules. Sugar is simply sucrose which in itself is comprised of glucose & fructose. It is considered a carbohydrate & may be found naturally in foods such as milk & fruit. Granulated sugar plays a vital role in holiday baking. It may be used in recipe formulas or as a finishing touch to cookies & pastries.

 Brown Sugar

Light & dark brown sugars may be used interchangeably in recipe formulas. The primary difference between the two is flavor intensity. They are simply refined sugars with a bit of molasses added back in to them. Brown sugar has a shelf life of approximately 18 months. If it is not stored properly, brown sugar does clump due to numerous factors such as air, heat & moisture. Place it in an airtight container & a cool, dark spot in your kitchen.

Powdered Sugar

Powdered sugar may be used in a variety of cookie & shortbread formulas that deliver excellent texture & taste. It is also a key component in gum paste & fondant when distinctive decoration is in order. If stored in a cool, dark spot, powdered sugar should keep for approximately two years. Powdered sugar has starch added to aide in moisture absorbtion. If you find it a bit lumpy, run it through a sieve to loosen it up. 


Molasses is a byproduct of the general refining procedure used to create granulated sugar from sugar cane or sugar beets. It may be described as viscous, dark & strong. Molasses adds distinctive flavor to many classic holiday baked goods ranging from Fresh Ginger-Molasses Cookies & Classic Gingerbread to Buttermilk Pferffernusse Cookies & even a loaf of Molasses-Oatmeal Bread

Specialty Sugars

Specialty sugars may range from colored classics ideal for use when decorating a batch of Christmas cookies to coarse grain natural sugars that are perfect for adding to warm beverages. The size of the granules may vary greatly as well as the intensity of them. Some appear to have more glitz & shine while others offer more of a matte finish. Specialty sugars are generally added to baked goods as an adornment & not to recipe formulas. 

A Special Note

Buttermilk Lipstick is filled with a wealth of culinary & entertaining knowledge, comprehensive information & photos that guide you through each step of the process & recipes tested in a home kitchen setting just like yours by a food professional with over 20 years of experience & expertise. Whether you have questions regarding how to cook long grain rice, roast a whole chicken or bake a batch of croissants, just know I’m here to guide you through the process. I cook, bake & consume everything you’ll find here. I want this to be an interactive e-learning experience, so please leave your questions or comments below or on my facebook page so that I may respond to your needs & so we may discuss topics together. 
The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK

{helpful advice}

How To Use Sugar For Holiday Baking

Sugar is a foundation ingredient that is extremely versatile. It may be boiled down to make irresistible homemade candies or used during the creaming process to create aeration in wonderful cakes. Powdered sugar offers an effortless finish to several cookie styles while simple granulated sugar may be used to top Classic Sugar Cookies. The Essential Guide To Six Classic Cookie Styles is a great starting spot to brush up on basic knowledge. Christmas is naturally a time when many head into the kitchen to bake a gift for friends or family. I hope you find this overview & the recipe tutorials helpful when crafting something magnificent to share. 

Baking Tutorials. Classic Sugar Cookies By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Editorial Director Pastry Chef Food Stylist Writer TV Cooking Personality Modern Southern Socials Holiday Entertaining Game Day Tailgating rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick 82 Holiday Cookies, Candy, Cakes & Pastries

Sugar plays such a vital role when holiday baking is in order. Not only are various types used in recipe formulas, it may adorn the top of coffee cake as a crumbly streusel or a glaze for classic Danish pastry. The shelf life of granulated sugar is approximately two years while other forms may differ. Brown sugar is 18 months while molasses shrinks to about one year. All types & forms of sugar should be stored in a cool, dry place.

No. 1

 The Candy

Homemade Caramels

Bourbon-Pecan Salted Caramels


Bourbon-Pecan Torrone

Chocolate Fudge

Microwave Chocolate Fudge

Pumpkin Spice Peanut Brittle

Microwave Peanut Brittle

Chocolate-Boubon Salted Toffee

Bourbon-Pecan Brittle

The Essential Guide To Making Homemade Candy

Baking Tutorials. Classic Sugar Cookies By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Editorial Director Pastry Chef Food Stylist Writer TV Cooking Personality Modern Southern Socials Holiday Entertaining Game Day Tailgating

No. 2

The Cookies

Buttermilk Gingerbread Cookies

Buttermilk Marranitos


Pecan Biscotti

Pecan-Oat Double Chip Cookies

Sugar Cookie Bars 

Chocolate Sugar Cookies 


Chocolate-Pecan Rugelach

Pecan Spritz

Gingerbread Snowballs

Chocolate-Gingerbread Thumbprints

The Traditional Holiday Cookie Collection

The Gift Of Handcrafted Christmas Cookies

Pistachio Butter Cookies

Moravian Snowflakes

No. 3

The Cakes

Italian Cream Cake

Chocolate Cupcakes

The Essential Guide To Making Petit Fours

Miniature Buttermilk Carrot Cake Loaves

Buttermilk Pound Cake

Old-Fashioned Caramel Cake

Toasted Coconut Cake

Hummingbird Coffee Cake

 Classic Cheesecake

Bourbon-Pecan Chocolate Pound Cake

Miniature Hummingbird Bundt Cake

No. 4

 The Breakfast Pastries, Breads & Rolls

Tutorial No. 1: Danish Pastry Dough

Tutorial No. 2: Danish Pastry Dough 

Fresh Lemon-Cream Cheese Danish

Fresh Blueberry Pinwheel Danish

Fresh Blueberry-Ricotta Danish Turnovers

Pain Aux Raisins

Cinnamon Babka

 Buttermilk Kouign Amann

 Pain Au Chocolat

 Classic Cinnamon Rolls

Orange Sweet Rolls

 Cinnamon-Orange Swirl Bread

Southern-Entertaining-Southern-Hostess-Rebecca-Gordon-Buttermilk-Lipstick-Publisher-Culinary-Entertaining-Tutorials-Cooking-Lessons-Baking-Lessons-E-LearningNo. 4

Rebecca Gordon’s Cooking Class Lessons

The Gift Of Culinary Skills & Knowledge

Lesson No. 1: The Appendix

Lesson No. 2: Eggs

Lesson No. 3: Flour

Lesson No. 4: Rice

Lesson No. 5: Aromatic Vegetables

Lesson No. 6: Legumes

Lesson No. 7 Chicken Breasts

 Lesson No. 8: Frozen, Fresh Blueberries

Lesson No. 9: Oil 

The Tune
“With You Anywhere You Are” Doris Day

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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