Hello! How exciting, KAF cake flour! I, too, was (and still am) an amateur cake maker. My breads are quite good, but cakes are for more tricky. If the cake itself doesn't present a challenge, then the icing certainly does. Thanks for this particular post; it's helpful to see a different icing strategy. The icing on the cake, as the saying does imply, should be attractive, but can be difficult for those of us less artistically adept. Might I request a blog post dedicated strictly to decorating the cakes we'll be making with your new cake flour? To the big questions: 1) Have you ever used any brand of cake flour before? Yes, I use Pillsbury's Softasilk enriched bleached cake flour or Swans Down.. whichever is available in the grocer, but preferably SD. 2) Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend? In my quest to become a better cake baker, I like to experiment on friends and family I know who enjoy treats. However, my accomplice in the kitchen and in life, Jessica, would receive the first taste test. She has discerning buds and will be happy to hear you've come out with a new cake flour. Excited! And thanks for all your enjoyable blog posts, Kevin

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