Alrighty, so here's my issue. I have a really important cake sampling tomorrow and I just finished baking my sample white cake (I use the Cook's Illustrated white cake recipe.) but I used a whole grain pastry flour cause the market didn't have regular pastry flour. Lo and behold, my white cake is friggin' yellow.
Now I'm at a bit of an impasse. Do I remake the cake with regular flour, and risk it being dense, or do I rock the yellow white cake? It tastes glorious but I really don't want to mess up this tasting.
What do you guys suggest?
What does the customer want - a white cake? Will they be interested in a wholegrain cake? Whole wheat pastry flour is a totally different product from white pastry flour. If I were in your position, I would also make the white cake using conventional pastry flour (what makes you think it might be dense?) and offer both for tasting.
I think it'll be dense because I don't have white pastry flour, I have AP flour.
The tasting is for a caterer that I'm working out a contracted wedding cake wholesale dealio. I don't really know if there's a professional term for it.
AYou could try a substitution http://frugalliving.about.com/od/makeyourowningredients/qt/Pastry-Flour.htm
AYou can make your own pastry flour by mixing 50/50 AP flour and cake flour (3/8 AP + 5/8 cake flour if you want to be more precise). You may want to consider remaking with pastry flour and offering the whole grain version as an option.
Thanks for all the input guys! I think I'm gonna cave and drive to the store (in the 8 degree weather, ugh) and pick up some up. I'm really nervous about this tasting and I just want to make sure I do everything right.