Flour Question

Decorating By kellygray79 Updated 27 Jan 2006 , 8:34pm by SquirrellyCakes

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kellygray79 Posted 26 Jan 2006 , 6:30pm
post #1 of 8

If a recipe calls for all purpose flour would the cake be ruined if Cake flour was substituted? What is the difference between the two?

7 replies
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prettycake Posted 26 Jan 2006 , 6:32pm
post #2 of 8

icon_smile.gif that depends on what you are baking .... icon_smile.gif

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kellygray79 Posted 26 Jan 2006 , 6:36pm
post #3 of 8

the recipe is for a yellow cake

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prettycake Posted 26 Jan 2006 , 6:39pm
post #4 of 8

icon_smile.gif Cake Flour is the best flour for cakes...Is it Softasilk that you have ?
You don't need to sift cake flour..I would think that you will get better results.. go for it.. icon_smile.gifthumbs_up.gif

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kellygray79 Posted 26 Jan 2006 , 6:41pm
post #5 of 8

thank you so much for that information-so new to this and all the tips will be SO helpful!!! icon_biggrin.gif

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SquirrellyCakes Posted 27 Jan 2006 , 8:17pm
post #6 of 8
Quote:
Originally Posted by mahal

icon_smile.gif Cake Flour is the best flour for cakes...Is it Softasilk that you have ?
You don't need to sift cake flour..I would think that you will get better results.. go for it.. icon_smile.gifthumbs_up.gif



Well, it is the best flour for a cake if that is what is called for, you cannot just switch one for the other even if you make the required adjustments for amounts. The other ingredients in the cake recipe will be geared towards the type of flour stated in the recipe.
You get a more delicate or tender crumb with cake flour than will all-purpose, sometimes that is an attribute you want and sometimes it isn't. The reason why you get a more delicate crumb is because of the difference in gluten and how it affects the molecular structure of the cake. I prefer all-purpose flour recipes for cake that will be stacked, topsy turvy cakes, cakes that will be covered in fondant. The reason is you usually get a more dense cake when using all-purpose flour recipes then recipes that only contain cake flour.
You should always use the type of flour that is called for in your recipe, to get the best results.
Hugs Squirrelly

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chaptlps Posted 27 Jan 2006 , 8:21pm
post #7 of 8

That is sooo true squirrelly,
Cake flour has less gluten (the protein "glue") than all purpose flour. And bread flour has the most gluten in it. For obvious reasons. The more gluten, the more rubbery the dough. But Squirrelly is right, some recipes are designed wiith the particular flour they call for in mind. Sometimes in a simpler recipe you might want to experiment and see which works best for you. In general though, keep with the specified flour in the recipe.
Hope this helps.

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SquirrellyCakes Posted 27 Jan 2006 , 8:34pm
post #8 of 8

Yes and remember to adjust the amounts used when you do substitute for an experiment. It makes a huge difference if you don't!
Hugs Squirrelly

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