Hi Diane, cake flour can be used in place of all-purpose flour and will work well in most cases. It has a lower protein content and includes wheat starch for a lighter, more tender texture. You'll want to hold back about 2 teaspoons or so of liquid for every cup of flour in your recipes since it won't absorb as much. Where things may get a little funky and where cake flour may not work as well would be in things where you need a really strong gluten structure, like in yeast breads or cakes with a LOT of moisture and stuff in them like carrot cake. You can absolutely experiment with using cake flour in things like that, they might just be on the brittle, low-rising side. 

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