Task: Sentiment Analysis
Input (English): Too soft: I just used this sugar to bake one of the layers for a firm pound cake-like layer cake intended for decoration (Wilton Butter cake recipe). This is a pretty hardy cake and can stand up to changes in temperature etc and still turn out well. I had already baked several of the layers with regular granulated sugar before I ran out and decided to use some of this baking sugar. Be forewarned, this sugar makes cakes far too tender. The layer literally fell apart coming out of the pan and it was well cooled and in a pan liberally covered in cake release. Even when I was mixing the batter, it for some reason stuck to my stainless bowl and was impossible to scrape entirely out. I'm sure this is good for meringues and such, but I would never attempt to use it again for a cake or even cookies. You would never get them out of or off the pan. 
 Polarity: Negative
Output (English): True