I use Gold Medal all purpse flour. I also used Philsbury cake flour. I like to use hotel or land of lake butter. but sometime I feel that all the cake taste the same. I want to know if name brand makes a different? what is a good flour to bake? what is a good butter to use? what makes a good cake? I've make great box mix cake but really want to work with cake made from scratch. I really would like to learn more about good baking ingredients to make my bakiing better. desperately need baking help MyKangaroo Cake Girl
Hi there! Welcome to CC
For my cakes and baked goods I generally use a low-protein cake flour, which I buy in bulk. It results in a cake of finer texture with no toughness that can occur with more gluten-rich flours, including AP.
There are some recipes that specify to use AP, but I would recommend experiment with both AP AND cake flour to decide what gives you the best result. A key to successful scratch baking is documenting your methodology from startt o finish, and then making changes one a a time to get the result you want. Time-consuming? Yes. But anything worth doing is worth doing well, IMO.
In general, I feel you get what you pay for. You may be able to buy cheaper if you buy in bulk, thus become able to afford premium ingredients.