Sifting makes a big difference for me, especially cake mixes and flour. It doesn't seem to be as necessary for frosting.
I've noticed that when I use my Kitchen Aid mixer, if I don't sift the cake mix I end up with lumps. When I use my smaller mixer, the beaters will break up the lumps, so I don't have to sift.
I've said it in many other sifting threads.
If you have found what I have in dry baking ingredients by sifting you'll never not sift again.
Screw head, hard plastic piece, odd metal thing that couldn't be identified and a few other things that I can't remember.
If it's a dry ingredient I sift it because paid cake or free cake the last thing I want is someone eating my cakes run across it in their piece.
Odd thing though... recently my son brought me a cupcake and on his firt bite he found a piece of clear silicone. All my items are bright red (so if any part or piece falls into the batter or frosting while mixing I can find it easily) so it wasn't from my kitchen.
It was definately in the cupcake and not the frosting (he licks all that off first). I sifted the cake mix and it couldn't have been the egg either so it had to be in the oil. That's the only possible place it came from.
I absolutley sift. I put all dry ingredients in a large screen sieve over a large bowl and give it a few shakes and it's done. It not only mixes them, but my cakes come out with better texture and I swear they rise better.
It's worth the effort!
My grandma would be so ashamed, but...I NEVER sift -- not even when scratch baking cake, bread...even biscuits.
If you have found what I have in dry baking ingredients by sifting you'll never not sift again.
Screw head, hard plastic piece, odd metal thing that couldn't be identified and a few other things that I can't remember.
If it's a dry ingredient I sift it because paid cake or free cake the last thing I want is someone eating my cakes run across it in their piece.
.
...small rocks, a dry black-eyed pea 
and various unidentifiable objects- I always, always, ALWAYS sift 
YES! Sift some p.sugar and see if you have any
hard particles. I always do even with the 10x.
I sift everything.
so here's a stupid question kinda off topic...what is 10x sugar. I've read it a million times and have no idea what the difference is between powdered sugar and 10x.
I always sift...ALWAYS....it has made a big difference for me.
Always always always sift. Just because something was sifted at the factory doesn't mean that it arrives to you clump free. Everything settles when shipped and I have also found odd things in flour and sugar.. so I always sift. I aerate my flour.. scoop and level (if I'm not using a scale).. then sift.
I always sift except when making icing because I use Sugarshacks icing recipe. But everything else is sifted, it really makes a difference.
Here's a question for all of you who sift:
What is the best sifter? I have a LOT of trouble with the ones where you squeeze the handle, but it seems like any sifter gets really, really to work after just one or two uses.
What type/brand do you recommend?
I use SS recipe AND I sift
I use a large strainer, a stiff spatula or restaurant size stirring spoon, a very big SS bowl, and sift 10# at a time-just get it done 
. I think the sifters with the squeeze or turn handles are a waste of time, but you'll probably hear from somebody else who swears by them!
YES! Sift some p.sugar and see if you have any
hard particles. I always do even with the 10x.
I sift everything.
so here's a stupid question kinda off topic...what is 10x sugar. I've read it a million times and have no idea what the difference is between powdered sugar and 10x.
10X is the finest processed powdered sugar, it's all I use.
I always sift, yesterday I had to do a cake and as usual I sifted the cake mix and in the bottom of the sifter there was a small hard piece of plastic, I know it came straight from the boxed cake mix D.H. I wipe out the sifter every time before I use it, and I cut the bag then I placed the chocolate cake mix into the shifter and shifted the cake mix and found the small plastic if I had not shifted the mix I would have never known it was there and someone could have easily broke a tooth, so I will continue to sift EVERYTHING.
I sift my mixes & usually my PS.
I do have a ? for everyone who does. I too would like to go ahead & sift everything. However, does this affect the measuring of it? E.g. Recipe calls for 1 c flour or PS, but I've already sifted prior to measuring---will it affect the recipe? I will go ahead & sift ahead of time (like when I buy my 7 lbs of ps b/c the recipe is in weight.)
I sift my mixes & usually my PS.
I do have a ? for everyone who does. I too would like to go ahead & sift everything. However, does this affect the measuring of it? E.g. Recipe calls for 1 c flour or PS, but I've already sifted prior to measuring---will it affect the recipe? I will go ahead & sift ahead of time (like when I buy my 7 lbs of ps b/c the recipe is in weight.)
Yes, sifting first will effect how much of that ingredient will make it into your recipe. Watch directions closely. If it says "1 cup sifted flour" then sift first. If it says "1 cup flour, sifted" then measure first, then sift. As a general rule you should scoop your flour into the measuring cup with a spoon so that it's not too compact.
As far as sifters go, I had TWO pretty shiny new sifters that have the squeeze handle and I HATED them. My hand hurt! I found my grandmother's old sifter with the crank handle in my dad's basement and that's what I always use now. So fast and easy! I think the do actually sell those new, but I've already got one and it works awesome!
I don't usually have the time to sift.
I used to think that. When I read on here that folks sifted their cake mix, my thought was "omg, SOME people have too much time on their hands!"
But I tried it. And to be honest, I tried it so I could see what a big waste of time it really was.
Slap me silly and paint me blue, I will NEVER not sift ever again!! I also use Betty Crocker and what KansasLaura said is SO true ... the texture comes out SO much better .... more dense and "sturdy", fewer air holes. It's beautiful!!!
It was this tip that convinced me that if a CC'er suggests it, then it has merit ... and I will at least give it a shot to see how it works for me.
Please give it a try ... you will be AMAZED!!!
(And get a good sifter ... one with the handle that you turn round and round ... not one of those useless squeeze-handle things.)
I have found that the easiest and best sifter to use is a very fine sieve - I dump all dry ingrediants in it and then use a spatula to kind of stir it and push it through... saves quite a bit of wear and tear on the hands... and only takes a couple of seconds.
I have major guilt if I don't sift when I'm making something for the family... it's sort of like not wearing your seatbelt to drive around the block.. it just doesn't feel right.
I always sift - the cake mixes and powdered sugar lumps are a pain to try to break while stirring if not.
But the most important thing I've learned is to sift when making MMF!! I'll get hard lumps of powdered sugar in the finished fondant and never get it smoothed on the cake! I've had to dump entire batches of MMF - so heartbreaking when you've worked so hard to make it!!
Okay, okay! I will definitely give it a go the next time I bake 
. The funny thing is that I don't sift because it seems messy to me - BUT I really mess up the kitchen baking! Go figure !
BTW-I made the best cake I've tasted in a long time todayfor my great grandmothers 91st b-day. WASC with fresh strawberry puree swirled in before baking. Strawberry Cream filling from CC, cream cheese frosting basketweave on sides and rope borders. More cream filling piled on top. Tossed on a few fresh strawberries for garnish and MAN was it good. My brothers were in the kitchen fighting over who got to scrape the cake plate before I washed it!
I sift my mixes & usually my PS.
I do have a ? for everyone who does. I too would like to go ahead & sift everything. However, does this affect the measuring of it? E.g. Recipe calls for 1 c flour or PS, but I've already sifted prior to measuring---will it affect the recipe? I will go ahead & sift ahead of time (like when I buy my 7 lbs of ps b/c the recipe is in weight.)
Yes, sifting first will effect how much of that ingredient will make it into your recipe. Watch directions closely. If it says "1 cup sifted flour" then sift first. If it says "1 cup flour, sifted" then measure first, then sift. As a general rule you should scoop your flour into the measuring cup with a spoon so that it's not too compact.
I know this (not being a smarta$$), but what if the recipe doesn't specify? Should I just not sift until after I've measured for every recipe? So, is it ok to go ahead & presift my ps since my recipe calls for weight instead of cups?
as much as i hate sifting, i have to, just to be sure that my batter does not have any undesirables mixed in it. i sift box mixes too. 
i learned that here.
I really, really want to be a sifter, but I just can't bring myself to do it! I, too, have a case of the lazies. I try to be good and sift but the little devil on my shoulder keeps whispering in my ear, "Don't do it, don't do it... take the easy way, it doesn't matter"..... someday I will swat him off my shoulder and he will be the lump in the batter!
Sifting is only unnecessary if it used in anything, but a cake. For example it's not necessary in muffin batters and cookie doughs. When something is labelled as "pre-sifted"... all that means is that the flour/sugar was sifted to ensure that unwanted items are not present such as stones or anything else you would not want to consume. I haven't found anything in my flour or sugar, but the day I do, I will be very thankful that I am a devout sifter
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