Crusting Buttercream (Faux Fondant) Ii
Decorating By eema2four Updated 24 Dec 2005 , 7:39pm by eema2four
Good morning, this is what I do. If using plain flour add salt and soda or baking powder, if using self rising flour leave out salt and soda or baking powder, hope this helps
Cake flour doesnt have bp and salt in it. self rising flour has bp and salt in it. cake flour just has less gleuten (or something like that) and makes for a softer texture (for cake) once it's cooked...
i think the flour is only for crusting so u could use regular flour...i use it for my crusting recipe..works fine
Thanks Cakefairy.
I must have panicked , knowing that I don't have self-rising flour and mistakenly confused it with cake flour, which , as you said DOES have a much lower percentage of protein, also it is bleached.
Both of these attributes, as well as the fact that it's made from a soft wheat make a tremendous difference when baking!
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