Wow - what a great response from so many fellow bakers! To answer the questions and throw my hat in the ring to win the new cake flour: I've used Softasilk and Swan's Down. I'd spend some time making a good, old-fashioned frosted layer cake for my future in-laws. My wonderful boyfriend and I spent this past weekend relaxing in Branson, MO with his friendly, fun family, and his folks footed the entire bill. In thanks, I'd bake them an eggy yellow cake and fill it with a rich buttercream flavored with a bit of locally-made cherry jam. I grew up making layer cakes (10-year 4-H kid here!), but haven't made one in years!

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