Cake Flour

Baking By Marielijah Updated 21 Jun 2013 , 9:13pm by Carrie789

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Marielijah Posted 10 Jun 2013 , 5:31pm
post #1 of 10

When a recipe calls for cake flour, do they mean the flour from a box of cake mix or do they actually sell something called cake flour?

9 replies
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manddi Posted 10 Jun 2013 , 5:34pm
post #2 of 10

AThere are different types of flour: All purpose flour Self raising flour Cake flour Etc

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TarynOne Posted 14 Jun 2013 , 7:10pm
post #4 of 10
Quote:
Originally Posted by jason_kraft 

http://www.wisegeek.org/what-is-cake-flour.htm

Thank you - that link was helpful!  I have a followup question regarding the "substituted" cake flour mentioned in the link. -- "Most experts recommend a combination of all-purpose flour and cornstarch which, when blended and heavily sifted, often leads to a similar final product." 

 

I'm curious as to whether anyone uses this in place of their cake flour and what success they've had compared to regular cake flour. Thanks!

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VeenasArtofCakes Posted 14 Jun 2013 , 7:14pm
post #5 of 10

I hope you find this useful.. It's my 'Tip Thursday' on Facebook. Flour and substitutes.

http://www.facebook.com/photo.php?fbid=340815046017351&set=a.377828872315968.77051.151626264936231&type=3&theater

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jameela hub Posted 20 Jun 2013 , 1:26pm
post #6 of 10

AHi I have one question does cake flour be like the bettycrocker box cakes I need some info because in my country ppl only use all purpose and self raising flour or box cakes

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Stitches Posted 20 Jun 2013 , 3:27pm
post #7 of 10

Cake flour will make the cake crumb finer, less course then all purpose flour. It won't make the cake be like one made from a mix. Mixes give cakes texture that can't really be duplicated easily by scratch baking. Your cake baked from scratch might taste better then the cake mix, if you've got a good recipe, but the texture will be different.

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jameela hub Posted 21 Jun 2013 , 3:19pm
post #8 of 10

Athank you and I would certainly try this

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Carrie789 Posted 21 Jun 2013 , 9:13pm
post #10 of 10

If this isn't too far off the subject, may I ask, why do recipes call for both plain flour and self-raising flour? I see it mostly in recipes from Australia.
 

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