If I am following a recipe that calls for regular flour and I use cake flour instead, what will happen!? I was wondering why anyone would use regular flour vs. cake flour when making cakes/cupcakes anyway? I have only just started researching scratch--I've been a WASC girl for so long

Funny you asked that question, I was thinking the same thing today. I would love to know the same thing

Interesting--I just found this:

http://www.ehow.com/how_7792038_convert-regular-flour-cake-flour.html

And this corroborates:

http://www.joyofbaking.com/flour.html

I'll try it!