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Message: [QUOTE="Norcalbaker59, post: 44418, member: 2340"] I wouldn’t say that caster sugar dissolves faster, so reaches the correct creaming stage earlier in a warmer kitchen. Rather in a hot kitchen there is increased chance of butter reaching the melting point of 90°F-95°F (32°C-35°C) just from standard friction heat. That in turn increases the risk of failed creaming. Caster sugar has smaller crystals, so when exposed to agitation in mixing and the water from butter, caster sugar will dissolve faster than granulated sugar. If butter plasticity is lost, and caster sugar crystals dissolve then not much leavening will occur. When you use your stand mixer, mix a full batch of batter or dough. Small portions will generate too much friction heat as a small portion of butter and sugar will not create enough resistance against the motor and paddle. Chill the bowl and paddle attachment. When making a small batch of dough or batter use your hand mixer to prevent over heating the butter. You can use granulated sugar in all applications. Caster sugar is simply a preference not a requirement. And if you have a food processor, you can make baker’s sugar. it won’t be as fine as caster sugar, but close enough. Just grind 300 - 400g granulated sugar in a food processor for about 60 seconds. Cover the food processor with a kitchen towel as a bit of dust will seep out. [/QUOTE]