I usually make a couple of "million dollar pound cakes" each Christmas. I have lots of bread flour. If I use it instead of AP, how will it change my cakes? I compared KAF bread, AP and cake flour at the store today and they all had the same (either 12 or 13, I can't remember which) grams of protein per serving. I don't want to disappoint those folks that look forward to it every year. Another strange thing about these cakes is that sometimes they bake very level and pretty and other times they crack and have a "hump" in the middle. Any ideas on why that might be? Thanks for your input.

• Reply