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I heart Softasilk! - Page 2

post #16 of 36
[Holy Moly! I just need to share this!

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

My clients are gonna love this! ]

MamaBerry, can you (or anyone) tell me if the Swanson brand is as good as the Pillsbury brand?[/quote]
post #17 of 36
katskakes, YES! it is awesome in chocolate cake (find a good recipe with cake flour, butter, good cocoa, and BUTTERMILK and you will have an amazing cake!)
post #18 of 36
I've used both with good results. icon_smile.gif
post #19 of 36
Quote:
Originally Posted by JanH

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



Thanks Jan H. I really appreciate this. I don't have any "baking" books and I'm not sure which one to buy. So this helps me Tremediously... icon_lol.gif
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 #20 of 36
I agree I will always use softasilk in all my cakes.

Has anyone tried the devils food or vanilla cake off the back of the box?
post #21 of 36
I can only find swan cake flour, is that just as good as soft as silk cake flour
post #22 of 36
I'm also a scratch baker and I've always uses Swans. You guys are making me want to try this Softasilk now!
Accountant by day....Masked baker by night!
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Accountant by day....Masked baker by night!
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post #23 of 36
I have used Swans many times, so I decided to look around for Softasilk in several stores and found it at Super Target for $1.89/box.
post #24 of 36
I get it at Super Walmart for about the same price.(1.87) It's always been cheaper than Swandown. But It's so much better. I pick up my Watkins Vanilla there also. Once you use Softasilk, you won't want to use Swansdown again.
post #25 of 36
I have always just used regular flour so thank you for the heads up. I will add it to my growing list of flours and only use it in my cakes if it makes them that much better. I can't wait to try it.
post #26 of 36
Would it make much of a difference if you used it in place of regular flour in an extender recipe using a mix?
post #27 of 36
rcs, you can use one cup plus two tb to replace one cup of all purpose flour.
post #28 of 36
Thanks, I just bought some SoftasSilk flour and I think I'll give it a try with the extender recipe!!!
post #29 of 36
I always use softasilk in my extender recipe. I never use regular flour.
post #30 of 36
That's why I (heart) this board---I'm a Swans Down user, and was wondering why my cake crumb is still so coarse. I will try Softassilk with my next cake and hope for great results. Thanks !!
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