Match the bake: for whipped batters or cakes, prioritize fastest-dissolving options (extra-fine/superfine or DIY).
Measure using the listed ratio (especially for powdered sugar and coarse sugars).
If your substitute is clumpy or packed (like brown sugar), break it up and sift for a smoother texture.
Adjust as needed: if the batter feels overly thick or the crust browns too fast, reduce liquid slightly next time.
Taste and check texture in the batter before baking if possible; undissolved crystals often show up as a gritty finish.