I am really interested in starting to bake my cakes from scratch, but I have a question: I know if a recipe calls for 1 cup of all purpose flour you can use 1 cup plus 2 tablespoons of cake flour, and you can use 1 cup minus two tablespoons of all purpose flour for cake flour, but does it make a difference in the recipe wether or not you switch up on flours? I really don't want to have to buy all kinds of flour for storage reasons.
Debbi
I am really interested in starting to bake my cakes from scratch, but I have a question: I know if a recipe calls for 1 cup of all purpose flour you can use 1 cup plus 2 tablespoons of cake flour, and you can use 1 cup minus two tablespoons of all purpose flour for cake flour, but does it make a difference in the recipe wether or not you switch up on flours? I really don't want to have to buy all kinds of flour for storage reasons.
Debbi
You may want to stick to one or two recipe that you really like that call for the same type of flour, instead of trying too many....that call for different flours.
I usually use the same recipe for my yellow cake and my chocolate cake.
I change the flavors for the cake by changing the flavor of my soaking syrup, which I put in all my cakes.
I mainly use self-rising flour and all purpose flour...
The cake recipes I usually use are:
Basic Butter Cake
Chocolate Cake
Basic Sponge Cake to make yule log cakes and jelly rolls
Like I said, I can change the flavor of the butter cake by soaking it with syrup of different flavors like: pineapple, coconut, brandy/amaretto liquor, lemon, orange, etc...
That way, I avoid having to make all kind of recipes just to make a different flavor cake.
Just a thought! 
Or h
Maria... if you don't mind my asking..
how do you go about soaking?? Do you mean literally or brushing? and how do you make your syrups?? Is it like simple syrup with flavoring??
Thanks so much!
Some people have different methods...
Mine is to use a brush. It doesn't take that long...and I like to do it right when I am ready to decorate...
For example, once I have made my syrup, I let it get lukewarm and then I tort my first layer, brush on the soaking syrup (I soak the brush really good) fill the cake and then put the next torted layer and repeat the procedure...
Once I am done, then I proceed to ice the entire cake. The cake soaks up the syrup really quick so you don't have to wait hours for it soak in really good.
And yes, I use the simple syrup recipe and then add the flavor to it I want.
For example:
I use: Vanilla, Coconut, Lemon, Pineapple, Orange, Almond
Liquors: Amaretto and Brandy together or alone with vanilla extract.
Waht are the measurements for making the syrup?
The basic is for a cake 8" x 4" round:
1 cup of water
1/2 cup of sugar
1 tablespoon of vanilla and 1 tsp of another extract
Optional
1/4 cup of liquor (amaretto or brandy or both) (Or liquor of your preference)
The basic is for a cake 8" x 4" round:
1 cup of water
1/2 cup of sugar
1 tablespoon of vanilla and 1 tsp of another extract
Optional
1/4 cup of liquor (amaretto or brandy or both) (Or liquor of your preference)
[/quote]
Do you have to dissove the sugar in the water
The basic is for a cake 8" x 4" round:
1 cup of water
1/2 cup of sugar
1 tablespoon of vanilla and 1 tsp of another extract
Optional
1/4 cup of liquor (amaretto or brandy or both) (Or liquor of your preference)
Do you have to dissove the sugar in the water[/quote]
Yes. Put the water and sugar in a small sauce pan and let it boil at medium heat for a few minutes until it gets a bit syrupy but not caramel... (maybe 5-7 minutes I haven't really timed it). Then remove from heat and let it get lukewarm. Add the vanilla and liquor or whatever you choose to add. Then let it get a bit more cool.
Then its ready to be brushed on the cake.
Getting this thread back to flour...
Different types of flour will give a different texture to your cake. Each has a different amount of gluten, which affects the texture, amount of rise, and 'tenderness' of the cake. The less gluten, the smaller the air bubbles will be, and softer your cake will be. According to Alton Brown's book, "I'm Just Here for More Food", cake flour is the softest, but also absorbs liquid more, so he avoids it unless working with a recipe that has lots of liquid. Next is all-purpose flour. Bread flour is pretty high in gluten, or it's ability to produce gluten, so it's not really very good for creating cakes. Whole wheat and duram flours are even harder than bread flour.
I would start by buying a small package of cake flour and a small package of all-purpose flour. Try your recipe with one flour, and then the other. Compare the textures and see which one you like better. Then consider the cost of cake flour and whether or not it is worth it to you to have the extra expense.
Hope this helps!
Happy Baking,
Beth
indeed, there are protien differences between AP and cake flours. however, American AP flour has a slightly lower protein content than Canadian AP, which is a little "harder" (i.e. has a higher protein content). you can actually use Canadian AP flour for making bread, with fairly good results.
When first making scratch cakes try to stick as closely as possible to the original recipe so you know what type of texture the author of the recipe was intending. Most of the recipes in betty crocker, pillsbury, good housekeeping type of cookbooks will use all-purpose flour.
I don't substitute flour types except in the extremely rare rare moment.
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