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I heart Softasilk!

post #1 of 36
6/21/07 at 11:11pm
Thread Starter 
Holy Moly! I just need to share this!

My white cakes have had the texture of a carrot cake icon_cry.gif until I discovered Softasilk by Pillsbury. Yipee! icon_biggrin.gif My white cake turned out as yummy as the Ron Ben-Israel cake I had when I attended his workshop! thumbs_up.gif

My clients are gonna love this! icon_eek.gificon_smile.gif
Engineering is mathematics only louder.
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Engineering is mathematics only louder.
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post #2 of 36
6/21/07 at 11:17pm
Ok. what is Softasilk? Are you making your cakes from a mix or scratch?
Never underestimate the capacity of another human being to have exactly the same shortcomings you have -Leah Steinberg in America West
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Never underestimate the capacity of another human being to have exactly the same shortcomings you have -Leah Steinberg in America West
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post #3 of 36
6/21/07 at 11:30pm
Thread Starter 
I make everything from scratch. I've tried doctoring from organic box mixes but it wasn't the "right" kind of texture I was looking for. Softasilk is just cake flour but the correct kidn of cake flour.

I've looked and tried all types of "cake flour" only to find that it really didn't give me the texture it was supposed to that only cake flour gives.

In baking text books there's a whole chapter dedicated to the different types of flour and what makes them different and why you cannot use one for all things.
Engineering is mathematics only louder.
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Engineering is mathematics only louder.
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post #4 of 36
6/25/07 at 8:37am
Wow. I am impressed that you make everything from scratch. I have been having the hardest time finding a white cake reciepe from scratch. All the people I do cakes for love the duncan hines frech vanilla mix. But I have been having trouble with the mix here lately. It doesn't rise or doesn't cook completely in the center with out burning the edges...blah, blah, blah...
I have serched the world wide web and have yet to find a french vanilla recepie.
Never underestimate the capacity of another human being to have exactly the same shortcomings you have -Leah Steinberg in America West
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Never underestimate the capacity of another human being to have exactly the same shortcomings you have -Leah Steinberg in America West
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post #5 of 36
6/25/07 at 5:42pm
I have always baked from scratch. I used to use Swans down cake flour until I tried Softassilk. It is a BIG diference in the taste and texture of cakes. It's a much softer crumb. Even If a recipe called for AP flour I still use softassilk and add two T per cup. I can't see Baking a cake without it. It is the best.
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post #6 of 36
6/25/07 at 6:13pm
i agree, it really makes the difference.
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post #7 of 36
6/26/07 at 6:09am
Where do you find it? Walmart doesn't carry it?
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #8 of 36
6/26/07 at 7:17am
You can find it at the Super Walmarts. They also carry Watkin's Vanilla.
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post #9 of 36
6/26/07 at 7:42am
They don't carry it at my super walmart icon_cry.gif Maybe publix?
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #10 of 36
6/26/07 at 8:00am
Softasssilk Cake flour is made By Pillsbury.The number on my box is 1-800-767-4466. For questions or comments. The e-mail is Pillsburybaking.com. Hope this Helps.
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post #11 of 36
6/26/07 at 8:37am
Does anyone have any comments about Wondra Flour? Emril mentioned it was a very good flour. I have never tried it for baking. Was just wondering.
Never underestimate the capacity of another human being to have exactly the same shortcomings you have -Leah Steinberg in America West
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Never underestimate the capacity of another human being to have exactly the same shortcomings you have -Leah Steinberg in America West
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post #12 of 36
6/26/07 at 11:18am
Wondra (a low protein pre-gelatinized flour) is most often used to thicken sauces and gravy because it dissolves quickly in hot or cold liquids.

Here's an overview of most flours, and how they differ by application (cake flour, AP flour, etc.):

http://www.ochef.com/21.htm

Above also includes British and non-American names for flour. icon_smile.gif

Choosing flour for baking:
(An article that has photos of most major brand flour products.)

http://www.taunton.com/finecooking/articles/choosing-flour-for-baking.aspx

HTH
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post #13 of 36
6/26/07 at 12:40pm
For those of you who can't find Softassilk cake flour, White Lily AP flour which is also owned by pillsbury, is the next best thing. It makes a very soft crumb cake too.
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post #14 of 36
6/26/07 at 12:58pm
has anyone used this for a chocolate cake?
how is it? i believe i have some at home, i either got it at the grocery store or at the local cake shop. i can't remember. I do know the local shop carries Swans.
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post #15 of 36
6/26/07 at 1:01pm
Softasilk is on the top shelf of the Super Wal-Mart stores, right above regular flour. It is in a box, and is almost always found right next to the tubes of Wondra flour.

I have been using cake flour ever since I found a wholesale source for it. It definitely makes a difference, even in brownies. And pastry flour is now all I use for cookie baking.

Theresa icon_smile.gif
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