Okay...I've gone through a few of the threads regarding flour (the ones that survived the "crash") but most ask the difference between regular flour (AP) and cake flour. I'm looking for the difference between self rising and cake flour. Are they kinda the same? If not, what's the difference? Would it be okay to use self rising in a recipe that calls for cake flour?

Sorry for the stupid question but I truly don't get it. And I have been ALL over town this morning searching for soft as silk and NONE of the 5 stores I went to have it!!! They all have the Swans but I have truly had no success with that one. My cakes always seem to have a floury taste to them.

Help....please!

Yours truly,

The frustrated beginner scratch baker

I've posted this before so I'll share it again:

http://whatscookingamerica.net/Bread/FlourTypes.htm

yes, there's a difference. basically, self-rising has leavening agents and salt already added.

Thanks so much for this!

So...one of my other questions...Can self rising flour be used as a substitute for cake flour?

No, it can not be used in place of cake flour. Only All purpose can and even then it will have a different crumb and texture.
If a recipe says cake flour always try to stick with cake flour. Cake flour is a lot lighter and specifically used for pastries.

The self-rising flour usually has baking powder and salt in it already.

You can sub out flours but they won't all have the same texture. If you chose to use the SR instead of cake flour, you'd probably want to not use the baking powder or soda and salt that your recipe calls for. But them you're messing with the recipe and it may not come out right.

I've used both Swans and Soft as Silk, Soft as Silk is harder to find.