I have made cakes from cake flour from the age of 9 years old (that cake was inedible). I had watched my grandmother and mother put together cakes for everyone’s birthdays my entire my life. They made it seem so easy; I decided to try it one day without supervision. I do not remember what I subbed (probably could not find the where my mother stored the correct ingredient) for another ingredient but it tasted dreadful. Since this experience I learned about a cakes sensitive structure. I learned to use cake mixes (Betty Crocker and Duncan Hines) when in a hurry but have always had great feeling of accomplishment when baking from scratch. I have used Swans Down (my grandmother’s brand), Softasilk and Queen Guinevere cake flours. The person I will bake a cake for is my sister-in-law birthday in September. I have never used unbleached cake flour, but since I like the idea of baking without extra chemicals, I want to try this cake flour. I hope it will be carried in my local grocery store or my local Wal-Mart store where I find KA flour products. Thanks for all your wonderful products.

• Reply