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best cake flour? - Page 2

post #16 of 27
Quote:
Originally Posted by gatorcake

What type of baking powder are you using? Some have aluminum in them. Folks have posted here before that they taste something metallic if the cake was made with an aluminum based baking powder.



This was my thought too, epecially when it is twice as much as is normally needed for that amount of flour.
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post #17 of 27
Thread Starter 
It's Argo brand. The box says "aluminum free".
post #18 of 27
And extracts can have that odd taste, even when they are considered pure. Since I have used premium extracts, that taste is gone. I can really taste it in McCormick's. In some recipes, that taste stands out more than others.
post #19 of 27
Thread Starter 
I stopped using McCormick's vanilla since I didn't like the taste, but I think my almond extract is McCormick's. Maybe I can check that out. Thanks everybody for your help!
post #20 of 27
Oh forgot to add I use Softasilk and have made CI's white cake. I have not noticed a chemical taste, however, I do not have the most discernable palate. Calk flours are chlorinated so this may be what you are tasting. At this point, given everything else you have mentioned, it seems like you should just try another brand and see if you notice difference.
post #21 of 27
Thread Starter 
I stopped using McCormick's vanilla since I didn't like the taste, but I think my almond extract is McCormick's. Maybe I can check that out. Thanks everybody for your help!
post #22 of 27
Thread Starter 
And I will definitely be trying a new brand of cake flour, especially if I can buy it in bulk for cheaper!
post #23 of 27
Swan's Down gave my cakes the weirdest chemical flavor. I thought I was doing something wrong until I tried the exact same recipe with the only variable being the cake flour-- I used a store brand the second time. Maybe I got a bad box (it wasn't expired) because I've heard great things about Swan's Down which is why I purchased it in the first place.
post #24 of 27
I've always used Softassilk cake flour. It's what Toba Garrett uses in her moist yellow cake. There is a difference between softassilk and swans down. But lately I've noticed that the sofassilk cake flour has changed. I don't know if they've changed the recipe or not. It seem very simular to the White lily All purpose flour now. I don't get the same results as i did in the past.
post #25 of 27
While we are on the subject on flours, has any one ever mixed all purpose & cake flour or all purpose & pastry flour to use in a pineapple USDC? I am having an issue getting the outer edges a nice brown on them and I need a little more density to the cake texture for layering 2 cakes. Just thinking outloud and trying to trouble shoot at the same time....... many thanks.
post #26 of 27

Were you using Softasilk?  I just had a similar experience with Swans Down Cake Flour.  Had all 4 kids helping make a cake from scratch for the first time tonight.  Opened the box & bag then started sifting.  Can't get past the smell.  The little ones don't seem to care, but I'm not about to feed them something that smells strongly of chemicals - even if it will be covered with frosting!  What a disappointment.  Thanks for your original post.  This is what I found when googling "Swans Down Cake Flour smells like chemicals."

post #27 of 27

Which one is better, KA cake flour blend or KA Queen Guinevere ?

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