Just bought two of these and planning to make doughnuts for my daughter's school bake sale. Three questions: --Is pastry flour the same as cake flour? --Could I make these using a brownie batter? --What would be the best recipe for a non-sticky chocolate glaze that I'd like to put on the chocolate chip doughnuts? ––No, pastry flour and cake flour are different. Pastry flour is used for things like pie crust, biscuits, pancakes, and other "soft" baked goods. Cake flour, which is often bleached, is used for cake; it's designed to "carry" the fat and sugar usually found in cake recipes. ––Sure, brownie batter would be fine. You'll have round brownies with a hole in the middle, though, not chocolate doughnuts. For doughnuts, try our chocolate doughnut recipe. ––Chocolate glaze - I'd use the same glaze used in the chocolate doughnut recipe. To make sure it's not sticky, simply refrigerate the glazed doughnuts for about 30 minutes, or until the glaze is set. Be sure to remove the doughnuts from the fridge as soon as the glaze is no longer sticky; keeping them refrigerated will increase how quickly they start to get stale. Enjoy! PJH

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