For special-occasion cakes, I use either Softasilk or Swan's Down cake flour (whichever is available at my local grocery). I have also recently tried the Southern-style White Lily flour for cakes, pastries and biscuits. For everyday cakes and other baking I use King Arthur Unbleached All-Purpose, but I haven't tried Queen Guinevere cake flour. My husband and son have adjacent birthdays next month, and I will make a cake for them. Thinking further ahead, I like to make a Buche de Noel at Christmas, and might try the new flour for that.

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