When making your own "confectioner's sugar," do you suggest using arrowroot, cornstarch, or cream of tartar? My sugar base is an organic maple sugar and/or a coconut sugar.

Start 2026 on a sweet note. Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry for a January deep-dive into the essential building blocks of vegan desserts. She’ll explore the flavors, functions, and best uses of different flours, sweeteners, cocoa, and chocolate and more, so you can bake smarter and tastier ight from the first whisk of the New Year!. Perfect for beginners and seasoned bakers alike, this session will reset your confidence, refresh your skills, and inspire delicious desserts all year long.