Hi, Every recipe I try from King Arthur is usually incredible. I live on Vancouver Island in British Columbia and am not able to find King Arthur flour all the time. I thought I would try this recipe using a cake/pastry flour from our supermarket. I purchased the flour came home ready to try a nice white cake recipe. Tried the paste method... blended 1.5 minutes after the addition of milk in threes poured in pans ... baked... and it came out as thin as a cookie! Is there a way to test the flour to see if it was stale / old? I have been having such a tough time to find a recipe that works for a white cake mix and thought this was the solution. Any suggestions? Did you make any other substitutions to the recipe? What size pans were you using? It's odd that the cakes did not rise at all. How much batter did you have in each pan? Please give us a call on the baker's hotline and we'll be happy to help troubleshoot! ~Mel

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