I agree with Leily, usually # does mean pounds so it would be 2 pounds and 7.2 ounces 0r 39.2 ozs. and 1 pound cake flour. Does that look right with the rest of the ingredients?
Moths are the culprit,if you see any flying in the house get rid of them before they get in the flour, oatmeal and grains. I always seive my flour just before use even if it is only 1 cup, don't need the extra protein,lol.
Moths are the culprit,if you see any flying in the house get rid of them before they get in the flour, oatmeal and grains. I always seive my flour just before use even if it is only 1 cup, don't need the extra protein,lol.
http://www.youtube.com/watch?v=BO3uAibfF8U&feature=relatedhttp://www.youtube.com/watch?v=IBHHo4PTbj0When you go to these links you will come across tons of tutorials.This wilton site has a lot of info too, hope this helps.
BTW the left over egg white can be frozen. I leave it in the same carton wrap it well in cling wrap and then put it in a ziplock bag. Thaw completely before using.
Thank goodness you are okay. I guess it is every bakers worst fear of falling or dropping a cake.I usually ask for one of those carts they use for setting and clearing the tables. I park the car close to the door, wheel the cart close...
