Yes!! I Found 50# Bag Of Cake Flour

Decorating By littlemissmuffin Updated 10 Aug 2006 , 12:18pm by Steady2Hands

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littlemissmuffin Posted 8 Aug 2006 , 5:21pm
post #1 of 14

at our local restaurant supplier for $12.50. I am thinking of getting it today. They also have the 20# bucket of Satin Ice for $51.25 and 50# Vermay cake and icing shortening for $45.50. Yippee. I can't wait. Mind you these sizes will last me a long, long time for now.

13 replies
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jmt1714 Posted 8 Aug 2006 , 8:32pm
post #2 of 14

make sure you store that clour carefully. personally i would put it into smaller bags and into the freezer. you can get bugs (wevils)pretty easily.

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littlemissmuffin Posted 9 Aug 2006 , 1:40am
post #3 of 14

True. I am very good at storing my flour. I'll put in ziplocs and then put into plastic storage container.

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THESUGARCOW Posted 9 Aug 2006 , 1:44am
post #4 of 14

icon_confused.gif
sorry dumb question but i need to know i need to know icon_eek.gif why? cause humidity ? what happens...... icon_confused.gif

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THESUGARCOW Posted 9 Aug 2006 , 1:46am
post #5 of 14

icon_surprised.gif u can put flour in the freezer? icon_surprised.gif
wuauw!
hummmmm icon_confused.gif

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mkerton Posted 9 Aug 2006 , 1:52am
post #6 of 14

I always store my flour in the freezer

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Doug Posted 9 Aug 2006 , 1:52am
post #7 of 14

why? -- no matter how "pure" the flour, the eggs of the weevels are in it -- being SO small as to be impossible to sift out. so, with enough time they hatch and grow and ICK!

freezer? -- absolutely -- a) keeps eggs from hatching
b) keeps it much fresher longer if you live in a high humidity area. I use mine straight from freezer -- no need to bring to room temp.

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THESUGARCOW Posted 9 Aug 2006 , 1:56am
post #8 of 14

icon_eek.gificon_eek.gificon_eek.gificon_eek.gificon_eek.gif
icon_surprised.gificon_surprised.gificon_surprised.gificon_surprised.gif
thanks! nice to know this............uyyyyyy i hate bugs....
what else can u freeze????????? icon_confused.gif

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mkerton Posted 9 Aug 2006 , 2:28am
post #9 of 14

i freeze reg granulated sugar.....but I am not sure if there is any reason to do so...or if I am just paranoid.

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luvbakin Posted 9 Aug 2006 , 3:11am
post #10 of 14

Keep all your nuts in the freezer too. It will prevent them from going rancid. I also keep my wheat germ, bran, and yeast in the freezer. You can keep your dry instant yeast well past the expiration date if you do this.

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CakesByEllen Posted 9 Aug 2006 , 2:45pm
post #11 of 14

Is it a problem with storing shortening? I have read here that you shouldn't store your shortening for more than 2-3 months. I am pretty sure mine is around for longer than that, but I can't imagine how long it would take me to go through 50 lbs.

Do you freeze powdered sugar?

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lilthorner Posted 9 Aug 2006 , 2:53pm
post #12 of 14

wowo that is nice to know about freezing flour. I always wondered if I should try to get a larger quantity of cake flour ( I hate thinking I have enoug for a cake and have one cup) but I could just imagine it spilling all over my pantry or somethgn.. I do have a freezer in the garage though.. yipeee

And weevils... ICK I remember as my great grandmother was getting older (she passed on now) she always had weevils (she was a pack rat) she loved to bake but as she got older and would go to her summer house we would let her bake but we wouldn't let her eat it. FI we got the chance, my gramma would go through the kitchen and dump the stuff but she used to just hoard it.

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littlemissmuffin Posted 9 Aug 2006 , 9:45pm
post #13 of 14

You know what, I've never had a problem with Weevils in my flour. I have bought the 20# bag of Peter Pan flour from Sam's and no problems. Only had a problem with cornmeal.

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Steady2Hands Posted 10 Aug 2006 , 12:18pm
post #14 of 14

Thanks Doug! I always wondered how "bugs" got into sealed containers. icon_surprised.gificon_confused.gif

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