1. Yes, I've used Swan's Down and Softasilk cake flour. Never really cared for either one because they have no flavor. If your new flour is like your other flours, it'll have a lovely subtle character to add to the cake--can't wait to give it a try. 2. From about mid-August to November 1st, I'll be making baked goods to sell at my workplace to raise money for a charity (UNICEF/Project Edan, www.projectedan.org), so the flour will most likely go into making a nice raspberry filled cake to sell by the slice or maybe raffle off :) Otherwise I'll use it to make a carrot cake for a friend's birthday in October, she's a total CC fiend and lives for that first slice loaded with nuts, raisins and homemade cream cheese frosting!

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