I love King Author flour but is is pricey.  But quality is most important to me.  I saw Bakers and Chefs at Sam's.  I like their powdered sugar and wondered if their flour is any good for baking cakes?  

 Personally, I've never used anything but General Mills Gold Medal Flour, and C&H powdered sugar.

Then again, since the closest I've come to making a scratch cake was one made from a recipe on the Bisquick box, I haven't had to buy any kind of flour other than all purpose. I expect that at some point, I'll be buying cake flour, and maybe at some point bread flour as well.

AIn my experience flour is flour as long as it is the same type, e.g. AP, cake, pastry, bread, etc. We haven't noticed any difference between brands.

I use the Bakers & Chefs all purpose for any recipe calling for it (cookies, chocolate cake, carrot cake) and it's just fine