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:
And this corroborates:
I'll try it!