Does anyone use cake flour in their recipes? I'm making a red velvet 4 tiered wedding cake with a recipe I found that is used for making cupcakes. The recipe calls for cake flour.. will this type of flour make the cake to soft?
Yes, I sub it for AP flour in some recipes, it lends to a finer crumb for the final product. I don't think it will make it too soft. I read in cake boss' new book that he always uses cake flour or pastry flour bc the end result is far superior than using AP flour. I tried it in chef stef's southern red velvet recipe and it turned out great! But some recipes I stick with AP because the cake is already very moist and I think cake flour would be too much. HTH!