I have used cake flour before - Pillsbury comes to mind. It's the only cake flour available at my local grocery store, and it's sold in a box. Usually, though, I use your all-purpose unbleached flour. I was experimenting with making white cake and I couldn't figure out why it was yellowish until I realized it was the unbleached flour. Does your unbleached mix create a whiter cake than your Queen Guinevere? I am making a white cake today with the Pillsbury cake flour, and it'll be for my boyfriend, who likes raspberries, and for our roommate, who likes white cake in general. If I were to receive your box of flour, I'd make another white cake and I'd experiment with my bottles of flavored syrup. Last time I tried this I got a nice lemony taste on the half I brushed with Meyer Lemon syrup but the pomegranate grenadine I used didn't soak in much at all. So, more experimenting for me. Oh - this white cake would be for me, to try out the syrups, though my roommates would eat it happily. I just like baking; it doesn't have to be for anyone. Half the time my neighbors eat my baking! I think the cake made with Guinevere would be a bit whiter than the one made with unbleached. Mary @ KAF

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