Does it make a difference in the cake if I were to use all purpose or cake flour? Does it taste better or easier to work with if I use cake flour? I'm thinking of using it for wedding cake and just wanting it to be the best. Thanks for your help.
Lisa
Lisa - I have always used plain old all purpose flour and its always turned out great.
ljberry - WASC is White Almond Sour Cream it's in the recipes:
http://www.cakecentral.com/cake_recipe-2322-0-White-Almond-Sour-Cream-Cake.html
can anyone tell me how many cups of batter this makes? I know it does
makes
1 14" round and one 6" round or
1 16" round or
1 12" round and one 10" round
1 12x18 sheet cake or
1 12" round and one 8"round and one 6" round or
2 9" squares
but how many cups of batter?
sorry - but it is a lot! If you only need a little, the recipe can be halved just fine.
The WASC cake (basic recipe) made with DH white cake mix yields a tad over 14 cups of cake batter.
If making a cake from scratch, cake flour yields a more tender and finer crumb.
However, using AP flour in an extender recipe for a cake mix works just fine. (IMHO)
Here's an expanded flavors version of WASC cake:
http://tinyurl.com/2cu8s4
(My dh really likes DH orange supreme with added orange extract and Rich's Bettercreme icing for a dreamsicle cake.)
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