Yesterday I made my first cake from scratch. I used the white cake recipe I found on this forum. However, I used all purpose flour instead of cake flour and it was really heavy and dense. I thought it would be okay because all purpose means you can use it for anything right? I guess I know better now. My first cake.....what a disaster and time consuming. The filling which was cannolli cream was too wet and the cake was much to heavy. But my first scratch frosting.....Butter cream, came out amazing. I also got that recipe here. This place is great for a new comer.
I'm sorry you had so much trouble but as they say practice practice lol here's a link for you that can help out when your in a pinch for certain ingredients I keep it in my favourite for fast reference. Just scroll down to the very bottom of the page as there seems to be a blank space in the middle lol
http://www.cdkitchen.com/features/tips.php?category=5&page=1
Yes, cake flour is lighter than all-purpose flour. You can still use the all-purpose flour but I believe you use less of it since its heavier. If you look on the box of the cake flour you can see the equivalant scale to see how much you use of cake flour vs all-purpose.
I think it was the day. It was suppose to be a lucky day to get married on but from what Im seeing in the forums, it was an unlucky day for cake decorators!!
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