Hi All! I wanted to know what the difference is between bleached and unbleached cake flour. Is high ratio better? Also, how does the protein content effect the density? Thanks!!!

This page might help:
http://whatscookingamerica.net/Bread/FlourTypes.htm

I've never heard the term high-ratio flour before, but it probably refers to cake flour since it has a lower protein (gluten) content than AP or bread flour and thus produces products with lower density. The term High-ratio is usually applied to a baked good that has a higher ratio of sugar to flour, and using cake flour is common for these types of products.

Bleached flour is treated with chemicals while unbleached flour is allowed to bleach naturally. There isn't much difference between them in practice.

That explained a lot about the differences in flour!!!!

Yes, there is high-ration cake flour. It's all I use.