Whee! I *should* have known that KAF made a cake flour. The times I've bought it, I've bought Swan's Down (there's question #1!), only because that was the ONLY cake flour on the shelf, and it took me a good twenty minutes to find it. I made some cherry lime cupcakes most recently (see the recipe I used here: http://good-life-eats.blogspot.com/2009/07/happy-4th-of-july-cherry-limeade.html) I started baking to cope with my daughter's dairy allergy. For five years, she was on a total avoidance diet, so I got a crash course in baking from scratch and got really good at subbing dairy free margarine and rice milk and soy yogurt for real dairy products. In April, she passed a baked milk challenge-for some reason, her body tolerates cooked milk protein. We've been baking all summer, and I think she already prefers homemade to the few storebought cupcakes she's eaten. So, (here's #2) I'll bake a cake for Miss C (baked milk in the cake, still margarine in the frosting on top), probably something strawberry with pink frosting and sprinkles.

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