Our selection of deer-resistant plants are unappetizing to those curious critters, allowing you to create eye-catching displays throughout your garden and on your porches and patios, knowing the leaves and flowers will be able to reach their full stunning potential!
Cake flour is a finely ground flour used in many (but not all) cake recipes. Cake flour has a lower protein content of about 8%, as compared to a 10-11% protein content in all-purpose flour. The protein is important! It helps to add structure to our cakes. The lower protein content of cake flour ensures that our cake layers have structure and a soft and light (not tough) texture.
Suzanne is a trusted source on General Cooking. It is softer and has a lower protein content but I have heard you can: To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.Read more: http://www.joyofbaking...1 Person agrees.Reply.t is softer and has a lower protein content but I have heard you can: To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Read more: http://www.joyofbaking... 1 Person agrees. Reply.