I was wondering what brand of flour do you use..i personally use King Arthurs Flour but is expensive and Swans Down. I think the texture of the cakes are great..which one do you use.

For those of you that bake many cakes in a week, where do you get your stuff..do you get it in bulk, if so where do you go?

From Scratch Bakers..any suggestions? thanks!!

King Arthur regardless of price. I tried other brands but I always go back to King Arthur. Love the results.

I've never used King Arthur, so I can't say that ALVARGA is right or wrong, but my mother told me when I started baking that she only uses White Lily. I thought I's be "smart" and get a cheaper brand, and kicked myself in the rear when the cake came out of the oven. It made such a big difference in the appearance, taste and texture, that I vow to never use another brand again!

Alvarga, you are right..the texture of the cakes are great..I continue to buy it regardless of price too.

Aeropanda, I just bought some white lily flour..I will give it a try this weekend to see if there is a difference. im sure that one is good too.

I use Gold Medal all purpose flour.

I never use anything else unless of course I'm using cake flour.