Sugar is an indispensable element in baking, not only for the flavor it provides, but also for color, fermentation, and decoration. At least two kinds of sugar are essential in even the most basic baking and confectionery: extra-fine granulated sugar, and confectioners' sugar (powdered sugar). The French "sucre en poudre" and "sucre glace" are the closest equivalents. English caster sugar is very finely granulated sugar; English icing sugar is powdered and is used like confectioners' sugar.
Granulated sugar is a primary ingredient in the preparation of pastry, while confectioners' sugar is mainly sprinkled on top for decoration (try making designs in the sugar using a stencil), or used in delicate preparations such as icing and chantilly cream. It is preferable to use purer (less refined) sugar, such as lump or large-crystalled sugars in cooking.
