AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Question often times when I try and top my baked goods and pastries with powdered sugar (like many recipes call for), the powdered sugar ends up dissolving somewhat into the pastry. It does not look very nice. Are there any suggestions or tricks to prevent this from happening?
Answer David:
If you want the sugar to show, wait until the pastry is cool before dusting. You may need to dust again just before serving.
King Arthur flour sells a dusting sugar with hydrogenated oil and wheat starch (among other things). If you don't mind the additives, it is guaranteed not to melt.
