Ingredients

I buy flour, sugar, powdered sugar, butter, cream and eggs from Costco. Most everything else is from my local grocery store.

I use several brands – I like Ateco for my cake scraper and turntable. I use Wilton for piping tips, piping bags and some cake spatulas. I also use cake spatulas by Libertyware.

I buy it at my local grocery store which is Smith’s, a Kroger brand. Walmart also sells it.

I always measure my flour and other dry ingredients by spooning the ingredient into my measuring cup and leveling it off with a knife. You don’t want to pack or shake your flour into your measuring cup because it will be too much flour and create a much denser cake.

Yes, but it’s not my favorite. I prefer cake flour when called for. It’s much lighter in texture and offers a bit of a sweet taste to a cake, compared to all-purpose flour. Cake flour is great for vanilla and white cakes. You can make your own cake flour from all-purpose: measure the amount of flour needed for your recipe. Then, for every one cup of cake flour called for, remove two tablespoons of the all-purpose flour and add 2 tablespoons cornstarch in place of it. When you’re done with that step, sift the mixture at least six times before adding to the batter.

Cake flour is a lighter flour and I love using it in cakes like vanilla and white cakes that are supposed to be lighter in texture.