How To Substitute Cake Flour?

Making a cake flour substitute is easy with the following two ingredients: all-purpose flour and either cornstarch or arrowroot powder. Start with one level cup of AP flour, remove two tablespoons of the flour, and add two tablespoons of cornstarch or arrowroot powder back in.
The main rule when you substitute cake flour for all purposes flour is to use one cup of all purposes flour for every one cup and two tablespoons of cake flour. However, there are other very important factors we will discuss further that will help you use all-purpose flour instead of cake flour successfully.

How do I make a cup of cake flour substitute?

To make a cup of cake flour substitute, start with 2 tbsp (20 g) of cornstarch. Measure this ingredient out precisely with a measuring spoon and place the cornstarch in a 1 cup measuring cup.

How do you substitute cornstarch for cake flour in cookies?

For this substitute, all you’ll need is all-purpose flour and cornstarch. For each cup of cake flour in your recipe, measure out 1 cup of all-purpose flour, then remove 2 tablespoons. Add 2 tablespoons of cornstarch and sift the mixture together.

Can I use all purpose flour instead of flour when baking?

All-purpose flour contains more gluten and is denser, but it is a great substitute when you are baking bread, making pasta, gravy, or a roux. You can use the same amount of all-purpose flour that your recipe calls for, but be careful with the final texture, so you may want to add more liquids.

How much cake flour equals 1 cup flour?

Removing 2 tbsp (25 g) from 1 cup (150 g) will leave 7/8 cup (125 g). Use it as a substitute for 1 cup (140 g) of cake flour. Because cake flour is lighter, you can mimic this effect by using only 7/8 cup (131.25 g) of all-purpose flour as a quick, simple substation for 1 cup (140 g) of cake flour.

What can I use if I dont have cake flour?

You only need two common ingredients– all-purpose flour and cornstarch– to make a homemade cake flour substitute. Sifting them together is key. Use this mixture whenever a recipe calls for cake flour.

Can I use plain flour instead of cake flour?

How to Make a Cake Flour Substitute. If you don’t have cake flour on hand and need to make a cake in a hurry, use the following swap: For every 1 cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour and add 2 tablespoons of cornstarch. Sift together and proceed with the recipe as written.

How do I convert all-purpose flour to cake flour?

Converting from all purpose flour to cake flour: Take one cup of all purpose flour, spooned and leveled. Remove two tablespoons, and then add two tablespoons of cornstarch to the all purpose flour. Sift together before using.

How do I substitute all-purpose flour for cake flour without cornstarch?

Whisk or sift the flour and cornstarch together before using. If you don’t have any cornstarch available then just substitute 1 cup less 2 tablespoons all-purpose flour for the 1 cup of cake flour.

Can I use self-rising flour instead of cake flour?

These two flour types shouldn’t be interchanged as they won’t yield the same results on their own. Cake flour has a lower protein content, is finely milled, and is commonly bleached. Self-rising flour, on the other hand, is somewhat similar to all-purpose flour, but it has added ingredients to help it rise.

Is self raising flour same as cake flour?

Cake flour is a finely ground flour made from soft wheat, while self-raising flour is flour that has salt and baking powder added to it. The key difference between cake flour and self-raising flour is that cake flour has little protein content while self-raising flour has more protein content.

Can you replace cake flour with pastry flour?

Pastry Flour – Pastry flour is a compromise between all purpose and cake flour, with about 8-9% protein content. They say that a good pastry flour substitute is a mix of all purpose and cake flour, actually.

How do I substitute cornstarch for cake flour?

For every cup of cake flour called for: Measure two Tablespoons of cornstarch (or arrowroot powder) into a one-cup measuring cup.

How do you substitute flour with cornstarch?

Unlike flour, cornstarch has no real flavor to mask, results in a shiny, glossy sauce and it has twice the thickening power of flour–so use 1 tablespoon of cornstarch for every 2 tablespoons of flour your recipe calls for.

Can you make a cake without the use of flour?

– 1/2 cup butter – 3/4 cup white sugar – 1/2 cup cocoa powder/ dark chips or chocolate bars – 3 eggs, beaten – 1 teaspoon vanilla extract – Instructions:

Is cake flour the same as regular flour?

Cake flour is simply a finely-milled flour that is lower in protein compared to regular flour. Typically speaking, cake flour has about 7-9% protein whereas all-purpose flour on the other hand contains 10-12% protein. Because of its fine texture and low protein content, less gluten is produced when cake flour is used which results in a fluffier, lighter, and softer cake.

How do you make cake without flour?

  • Whip the egg yolks to a mousse consistency,add the vanilla and set aside.
  • Whip the egg whites and granulated sugar to stiff peaks
  • Right before folding the egg yolks into the egg whites give the egg whites a good whip to make them “creamy” and make it easier for the remaining ingredients to
  • Gently fold in the cocoa powder and nut flour.
  • How to Substitute for Cake Flour in Recipes

    • Article to be downloaded article to be downloaded Cake flour has a lower gluten and protein concentration than all-purpose flour, which results in it being lighter in texture.
    • It gives delicate baked foods like cake and scones a lightness, structure, and sponginess that they would otherwise lack.
    • You may get the same result as cake flour by combining conventional all-purpose flour with cornstarch, combining organic cornstarch with oil or spelt flour, or using a lesser amount of all-purpose flour than is typically used.
    • Making your own cake flour has several advantages over store-bought flour, including being less expensive, more natural, simple to create with common products you’re likely to have on hand, and fresher.

    Ingredients

    • Read More About It Read More About It It is lighter in weight than all-purpose flour because cake flour has a lower gluten and protein concentration. The addition of baking powder to delicate baked products such as cake and scones gives them a lightness, structure, and sponginess that they otherwise lack. Using a lower amount of all-purpose flour or combining conventional all-purpose flour with cornstarch, or combining organic cornstarch with oil or spelt flour, you may get the same results as cake flour. It is also less expensive, more natural, and easier to create with ordinary components that you are likely to have on hand than store-bought cake flour. It will also be fresher than store-bought cake flour.
    • 1 tablespoon (10 g) organic cornstarch or arrowroot powder
    • 7/8 cup (78.75 g) oat, spelt, or white wheat flour
    • 1 tbsp (10 g) baking powder
    • 7/8 cup (130 g) all-purpose flour
    • 1 Fill a 1 cup measuring cup halfway with 2 tablespoons (20 g) cornstarch.
    • 2 tablespoons (20 g) of cornstarch is all you need to start making a cup of cake flour alternative.
    • Place the cornstarch in a measuring cup and measure out the rest of the ingredients with a measuring spoon to ensure accuracy.
    • The cornstarch will aid in the replication of the lightness of cake flour, which is ideal for light, fluffy cakes that nevertheless require structure, such as chiffon or angel food cakes.
    • 2 All-purpose flour should be used to fill the remaining 1 cup (130 g).
    • To transfer the flour into the measuring cup, place a spoon on top of the cornstarch and level the surface.
    • Continue to add flour until the 1 cup measurement is completely filled, and then level the top with the flat side of a knife to make it level.
    • This approach aids in the prevention of packing and provides a more accurate measurement.

    When measuring flour, avoid using the ″digging″ approach as much as possible.When you dig the measuring cup into a bag of flour, you may end up with more flour in the measuring cup, which will make the cake denser.

    • Promotional material
    • 3 In a large mixing basin, whisk together the flour and cornstarch. Empty the contents of the measuring cup into a mixing basin, then whisk or stir the flour and cornstarch together using a whisk or spoon. 4 Continue to mix until the two components are fully blended. Sift the flour mixture 3-5 times through a strainer or sifter in a second dish. Set aside. In another bowl that is approximately the same size as the first, place a strainer or sifter on top of the first. Pour the flour and cornstarch mixture through the strainer or sifter, shaking and hitting the sides of the strainer or sifter to ensure that the mixture has been completely sifted. Aerating and combining the flour mixture will result in a light and fluffy cake as a result of the sifting process.
    • 5 For the recipe, scale the 1 cup quantity up and down as needed.
    • When baking, use 1 cup of this flour for 1 cup of cake flour.
    • Scale it up or down according to your needs, keeping the amount advised by the recipe in mind.
    • Instead of using 1/2 cup (70 grams) of cake flour, use 1/2 (75 grams) cup of all-purpose flour and substitute 1 tablespoon (14.8 ml) (25 grams of flour) with 1 tablespoon (14.8 ml) (10 grams) of cornstarch in the recipe.
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    • 1 Scoop 1 tablespoon (14.8 mL) (10 g) organic cornstarch into a 1 cup measuring cup and level off the surface.
    • Cornstarch will provide the most accurate representation of cake flour.
    • Organic cornstarch is the healthiest option, and it is also the most affordable.
    • Additionally, 1 tablespoon (14.8 mL) of arrowroot powder might be used for organic cornstarch to make the recipe even healthier overall.

    However, arrowroot is more difficult to work with if you haven’t worked with it before, and it alters the texture and cooking time of your cake.

    • 2 Fill the remaining 1 cup (78.75 g) with oat or spelt flour to make up the difference.
    • Add spoonfuls of flour to fill in the gaps in the 1 cup, then smooth the surface with the flat side of a knife to finish it out.
    • Oat and spelt flours are inherently lighter flours, which will aid in the preservation of the cake’s airy texture.
    • They’re also healthier alternatives, since oat flour helps to normalize blood sugar levels and spelt flour is beneficial for individuals who are gluten intolerant.

    You may also use white wheat flour, but you’ll need to add an additional 1 tablespoon (14.8 mL) (10 g) of cornstarch or arrowroot powder to compensate for the lighter texture.When used in baking, this sort of flour will provide a distinct wheat taste to anything you’re creating.

    • 2 Add oat or spelt flour to fill up the remaining 1 cup (78.75 g).
    • To finish out the 1 cup, add spoonfuls of flour and smooth it out with the flat side of a knife.
    • Using oat and spelt flour will assist to keep the cake airy because they are naturally lighter flours.
    • It also happens to be a healthier alternative, as oat flour helps to normalize blood sugar levels and spelt flour is beneficial for individuals who are gluten intolerant.

    When using white wheat flour, you’ll need to add an additional 1 tablespoon (14.8 mL) (ten grams) of cornstarch or arrowroot powder to compensate for the lack of starch.It will also provide a distinct wheat taste to anything you’re preparing using this sort of wheat flour.

    1. 1Take 1 cup (150 g) of all-purpose flour and measure it out. Utilize a spoon to fill the measuring cup halfway, then the back of a knife to smooth off the surface.
    2. 2 2 tablespoon (29.6 mL) (25 g) of the all-purpose flour should be scooped out. Carefully take the 2 tablespoon (29.6 mL) of liquid from the container using a measuring spoon (25 g). The amount of flour used will have an effect on the density of the cake, so try not to spill any of the 1 cup (150 g) flour. Return the 2 tablespoons (29.6 mL) (25 g) of flour to the bag of flour it came in. 1 cup (150 g) will provide 7/8 cup (125 g) once 2 tablespoons (25 g) are removed
    • It may be used as a substitute for 1 cup (140 g) cake flour in a variety of recipes.
    • Because cake flour is lower in weight than all-purpose flour, you may achieve a similar effect by substituting 7/8 cup (131.25 g) of all-purpose flour for 1 cup (140 g) of cake flour as a quick and simple substitute.
    • Because it does not need the use of cornstarch, it is particularly convenient when you do not have any on hand.
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    Things You’ll Need

    • 2 mixing bowls
    • Sifter or sieve
    • Tablespoon
    • Spoon
    • Knife
    • 2 teaspoons

    About This Article

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    Best Substitutes for Cake Flour

    • A cake for a birthday, promotion, or other festive occasion is almost certain to call for cake flour, so be sure to check the label before you start baking.
    • However, there is a good probability that you will not have cake flour on hand.
    • Despite the fact that this speciality item isn’t necessarily a mainstay in most kitchens, it may be expensive and difficult to come by.
    • Never fear if you find yourself without cake flour in your pantry or refrigerator!

    But that doesn’t rule out the possibility of making a fluffy, delectable cake with a simple substitution.

    What is Cake Flour?

    • You may be wondering as you read through a cake recipe what exactly cake flour is, and whether or not substituting cake flour for all-purpose flour makes a significant difference in the outcome of baked products.
    • Cake flour is made from soft wheat that has been ground extremely finely.
    • The main distinction between it and all-purpose flour is the amount of protein it contains.
    • Compared to all-purpose flour, which has around 9 to 13 percent protein, cake flour comprises approximately 5 to 8 percent protein, making it the least protein-dense of all flours.

    Here’s an interesting fact: When it comes to flour, gluten accounts for the majority of the protein content.While this is beneficial in breads, it is not necessarily beneficial in cakes.Cake flour has less gluten than regular flour, which results in final cakes that are lighter, fluffier, and less dense.Another characteristic of cake flour is that it is bleached.While being bleached, the acidity of the flour increases, which allows its starches to absorb more moisture.Cake flour has the ability to make a cake more soft by absorbing more moisture.

    Nutritionally, cake flour is not much different from all-purpose flour in terms of composition.Here’s how they stack up against one another.

    See also:  What To Put On A Diaper Cake?

    Cake Flour Nutrition

    • The United States Department of Agriculture has published the following nutritional information for a 14-cup (32-gram) portion of cake flour. 110 calories
    • 0 grams of fat
    • 0 milligrams of sodium
    • 25 grams of carbohydrates
    • 1 gram of fiber
    • 0 grams of sugar
    • 3 grams of protein

    All-Purpose Flour Nutrition

    • The United States Department of Agriculture has published the following nutritional information for a 14-cup (32-gram) portion of all-purpose flour. Calories: 114
    • fat: 0.3g
    • sodium: 0mg
    • carbohydrate: 24g
    • fiber: 1g
    • sugars: 0g
    • protein: 3.25g
    • sodium: 0mg

    Why Use a Cake Flour Substitute? 

    • Pre-made cake flour is, of course, great for making cakes with a delicate texture, which is why it is so popular.
    • However, a variety of conditions may necessitate the use of a replacement.
    • The high cost of cake flour might be prohibitive, and it is not always available at all local grocery stores.
    • Furthermore, because a simple, lower-cost option often produces a comparable end product, you may not believe it is worthwhile to invest in a bag of cake flour that will not be used very frequently in the future.

    Furthermore, those suffering from gluten sensitivity or celiac disease must avoid all gluten-containing forms of flour from their diets until their symptoms subside.In this scenario, a gluten-free substitute may be used to produce a delectable dessert that those with dietary limitations can still appreciate.

    Best Cake Flour Substitutes

    Are you prepared to break out the mixing bowl? Using one of these three cake flour substitutions, you will be able to create a masterpiece with little effort (and, in the last option, without the gluten).

    All-Purpose Flour and Cornstarch

    • As previously stated, cake flour’s decreased protein (also known as gluten) concentration is its secret weapon for generating cakes that are as light as a feather.
    • The protein level of conventional all-purpose flour, on the other hand, may be reduced with a simple hack.
    • All-purpose flour and cornstarch are all you’ll need to make this alternative for the original.
    • Measure out 1 cup of all-purpose flour for each cup of cake flour called for in the recipe, then subtract 2 teaspoons from the total.

    Add 2 tablespoons of cornstarch and sift the mixture together to combine the ingredients.When using unbleached all-purpose flour, this easy method works best; but, in a pinch, it may also be used with whole wheat pastry flour to great effect.It’s important to remember that whole wheat flour has more protein than white flour, which means your end product will be chewier and less airy by nature.If you don’t care about taste or texture, a flour-plus-cornstarch blend works well in baking, and it’s frequently difficult to tell the difference between it and cake flour.In terms of nutrition, it is equivalent to cake flour, albeit the addition of cornstarch will result in a modest increase in calories and carbs.

    All-Purpose Flour and Arrowroot Powder

    • For those who are concerned about additives or genetically modified organisms in cornstarch, arrowroot powder can be used as a substitute for cornstarch in homemade cake flour recipes.
    • As with the recipe for cornstarch, this alternative begins with 1 cup plus 2 tablespoons of all-purpose flour, which is the same amount as the original.
    • From there, just add 2 tablespoons of arrowroot powder (also known as arrowroot flour) and sift thoroughly to incorporate.
    • You should keep in mind that you may also purchase non-GMO cornstarch as an alternative to regular cornstarch.

    It is possible that using arrowroot powder will result in a few tiny alterations to your completed cake.The addition of arrowroot will have a little impact on the calories and carbs in all-purpose flour, similar to the addition of cornstarch (and, of course, decrease its protein level).When using this alternative to bake cakes, keep in mind that the arrowroot powder may make the cake to retain more moisture than usual.This may undoubtedly be a benefit when making moist, soft cakes, but it can also present issues depending on the recipe.Arrowroot powder can also speed up the baking process, so set your oven timer appropriately and check on your cake regularly to ensure it is done when it is supposed to be.As a result, it is possible that the liquid measurements will need to be adjusted to suit the change.

    Gluten-Free Cake Flour Blend

    • For people who follow a wheat-free or gluten-free diet, substituting a few of tablespoons of flour for the flour in a cake recipe is not a straightforward task.
    • As a result, you’ll need to start from over using alternative components that don’t include wheat to create your dish.
    • Nut and whole grain flours, as well as alternative flours such as chickpea and soy, are among the most popular.
    • Making a cake using a wheat-free cake flour that you prepare yourself may surely make special occasions feel more festive for folks who have unique dietary requirements.

    Nonetheless, because these flours do not contain gluten, they may be challenging to substitute in baking recipes that call for all-purpose or cake flours.It may be important to experiment with different textures in order to achieve the right texture in your favorite birthday chocolate cake or lemon chiffon.If you’d prefer to avoid the trial and error process, you can just purchase gluten-free cake flour from a shop instead.These often comprise components that are comparable to those found in handmade blends, such as brown rice flour, potato or tapioca starch, and occasionally sorghum flour.It’s also worth mentioning that gluten-free cake flour (whether homemade or purchased from a store) will have somewhat different nutritional properties than cake flour manufactured with wheat.In many cases, commercially made gluten-free cake flours are higher in carbohydrates and calories overall, while providing less protein than regular cake flour.

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    6 Best Cake Flour Alternatives That Are Easy to Use For Baking Recipes

    • Once you develop a passion for baking, you will understand why cake flour is such an important component.
    • However, because many of us are unable to properly bake, we may not be able to prepare this cuisine at home.
    • Instead of wasting time and money searching for an item that you may or may not ever need again, spend your time to research what alternatives you can use in your recipe to get the same outcomes as the original.

    What Is Cake Flour?

    • Low-protein flour that has been finely milled to a powder is what we’re talking about here.
    • Normally, this flour has between 7 and 9 percent protein, making it the flour with the lowest protein concentration when compared to the rest of the flours in the category.
    • It is mostly used in baking because it produces a cake with an airy and thick consistency.
    • Because it generates a light and fluffy texture that is ideal for conventional cakes, cake flour is the type that you are most likely to find in your pantry every time you buy a standard cake.

    However, due of its low protein level, it isn’t used as frequently in other baked products, which is why locating it or purchasing it might be difficult in some instances.

    What Can I Replace Cake Flour With?

    If you are unable to get cake flour or do not like to purchase it, the following are the finest replacements for cake flour that may be used in many recipes: Baking, donuts, banana bread, and angel food cake are some of the best uses for this flour.

    1. All-Purpose Flour + Cornstarch

    • To make this option work, combine 314 cup all-purpose flour and 2 teaspoons cornstarch in a mixing bowl.
    • The cornstarch should be placed at the bottom of a mixing bowl first, followed by the all-purpose flour on top of that.
    • After that, you may combine everything else on top and proceed with the remainder of the processes.
    • Because it is a fairly frequent flour in many baked items and savory foods, you most likely already have all-purpose flour in your pantry.

    As a gluten inhibitor, the cornstarch makes all-purpose flour behave more like cake flour, resulting in a lighter texture and a more tender crumb when baked.This option is excellent for baking a variety of desserts such as cakes, donuts, angel food cake, and banana bread.More information may be found at: Alternatives to Cornstarch that are the most effective

    2. Pastry Flour

    • Despite the fact that this flour is not widely available, it is comparable to cake flour in that it has a lower protein level than cake flour.
    • Due to the fact that this flour is utilized in the production of chewier and more soft baked products, it is an excellent choice for baking banana bread as well as for producing cupcakes, angel food cake, and donuts.
    • It should be used in conjunction with baking powder or baking soda to leaven baked goods.
    • You can get pastry flour at most grocery shops, but you might want to check out a specialized store for the best selection.

    The cake flour can be substituted with the same amount of pastry flour; however, bear in mind that the finished product may have a denser texture than usual.

    3. Oat Flour + Arrowroot

    • This option is both healthful and gluten-free, making it a safe choice if you have a gluten sensitivity or allergy.
    • It is beneficial to use arrowroot to make the flour lighter and softer, but you may also use cornstarch if that is more convenient for you.
    • For every one cup of cake flour, combine one cup of oat flour with around one tablespoon of arrowroot or cornstarch, stirring well.
    • Most organic and health food stores have oat flour, which is also available in locations that carry arrowroot.

    The combination of these two options is excellent for creating banana bread as well as cakes, cookies, and bread.You should keep in mind that while the flavor will be somewhat more nutty and roasted than usual, the texture will be soft and chewy.Bread, pasta, gravy, and roux are the best uses for this product.

    4. All-Purpose Flour

    • Choosing this option is the quickest and most straightforward option, but it does have an impact on the outcomes.
    • It has more gluten and is thicker than all-purpose flour, yet it is an excellent replacement for baking bread, making pasta or a roux (or even when preparing gravy).
    • It is fine to use the same amount of all-purpose flour as the recipe calls for; however, you should be mindful of the final texture, and you may need to add more liquids.
    • The ability to locate all-purpose flour should not be an issue, and chances are good that you already have some on hand!

    Keep in mind that this flour is not self-rising, which means that you will need to use a leavening agent while baking with it.

    5. Cassava Flour

    • Because of its high starch level, it is not the healthiest option; nonetheless, it is a highly flexible flour that will perform wonders if you are looking for a gluten-free option.
    • Canned cassava flour is created from the cassava root, which is also known as yucca, and it is excellent for making a roux, soft noodles, and even a loaf of bread.
    • You can use the same quantity of cassava flour as you would for cake flour, but because cassava absorbs more liquid and is thicker, you may find that you need to use less.
    • Cassava flour is not difficult to come by now that it has become a popular option for individuals who avoid gluten, but you can also look for it at a health or organic store whenever you like.

    6. Bread Flour

    • This is a gluten-heavy choice, which means it is significantly denser and thicker than the other options.
    • Bread flour may be used in any bread, pasta, roux, and gravy recipe, but keep in mind that you may end up needing extra liquids as a result.
    • When substituting cake flour for regular flour, use a 1:1 ratio; however, you may find yourself requiring less flour throughout the cooking process.
    • Bread flour is really popular these days, especially when everyone is baking at home, so check your local grocery shop first, but an organic supermarket may also have it available.

    If you’re in a hurry, you may use half all-purpose flour for half bread flour to achieve identical results.Related: How long does bread last?

    FAQs

    • Is it possible to use normal flour for cake flour?
    • Yes, you may substitute all-purpose flour, which is referred to as ″plain flour,″ for cake flour in certain recipes that call for cake flour.
    • In baking, you should try to use cornstarch or arrowroot flour to get a similar texture, although standard all-purpose flour may also be used successfully on its own.
    • Is cake flour the same as self-rising flour in terms of consistency?

    No, they are not interchangeable terms.Because it already includes a leavening ingredient, self-rising flour should only be used in recipes where it is specifically called for by the recipe.Cake flour does not contain any leavening agents, and as a result, it is frequently used with baking soda or baking powder in baking recipes.In addition, cake flour is thinner and has far less protein than regular flour.What is the greatest type of flour to use while making a pound cake?Because a pound cake is moist and buttery, cake flour is the finest flour to use in this recipe..

    Alternatively, if you don’t have any, all-purpose flour and cornstarch will give you a soft and fluffy texture in the absence of cake flour.Conclusion Cake flour offers a number of advantages, and it may be an essential ingredient in a number of different recipes.However, it is always possible to substitute it in appropriate situations.Depending on what you are looking for, any of these six options might be a fantastic pick.Use one of these recipes instead of giving up on baking or cooking because you don’t have cake flour on hand.

    * Photograph courtesy of annas.stills.gmail.com/depositphotos

    Substitute For Cake Flour

    • Cake flour is an essential ingredient in the cabinet of any aspiring baker.
    • However, when you are accustomed to having it on hand, you may be surprised to discover that you have ran out or that you do not have enough to complete your next baked treat.
    • Take a look at this.
    • When you’re ready to bake and have all of your equipment and ingredients all out in front of you, the last thing you want to do is have to pack them all back up again and start over.

    In a similar vein, you don’t want to have to make a special trip to the shop only to obtain cake flour for your recipes.Consequently, is there a method to substitute something other than cake flour while still achieving the intended result?We understand that you’re staring at the all-purpose flour with a wistful eye, wondering if it’s really worth it – just for this one time.To ensure that you don’t have to give up your baked products, we’ll be looking for the finest replacements for cake flour on the market today.

    What is cake flour?

    • Cake flour is a type of flour that is low in protein.
    • It is used for baking.
    • In reality, it contains just 7 to 9 percent protein, which is significantly less than the protein found in other varieties of flour..
    • Cake flour has a very fine consistency, making it great for baking since it reduces the amount of lumps that can occur in the final product.

    The presence of gluten is inversely proportional to the amount of protein present in cake flour.Because gluten is created more slowly when protein content in wheat is reduced, the lower the protein content in the flour, the less gluten is formed during baking.A baked good’s consistency will be softer and fluffier if it contains less gluten than it contains gluten.Isn’t it true that no one wants a thick cake?As a result, utilizing cake flour elevates the quality of your baked items to an entirely new level.

    Differences between types of flour

    • Whether or if you can use all-purpose flour or even bread flour for cake flour is something you should consider.
    • Isn’t it all the same thing, though?
    • Unfortunately, this is not the case.
    • Yes, using a different type of flour to make a cake or other baked dish will work, but the results will be far less satisfying than if you used cake flour.

    Because flour is the primary ingredient in many baked items, it is critical that you use the appropriate sort of flour for the recipe you are creating.

    Cake flour

    Cake flour is finely milled and may be used in a variety of baked items. Because of the low protein content of this flour, it produces cakes with a light and fluffy texture, as well as the moist consistency that is sought in baked goods.

    See also:  Where Can You Get Cake Pops?

    All-purpose flour

    • All-purpose flour is often used in various recipes, such as to thicken sauces, to make them more filling.
    • All-purpose flour has a moderate quantity of protein, roughly equal to 10 percent of the total.
    • This will produce a modest quantity of gluten, which may be used in baking, but is not as desired as cake flour in terms of taste and texture.
    • All-purpose flour is a wonderful all-purpose flour since it may be used in any recipe.

    You may use all-purpose flour in place of specialty flours if you don’t want to have a lot of different varieties of flour on hand.

    Bread flour

    However, bread flour is strong in protein and, as a result of this, produces a large amount of gluten during the cooking process. This results in a rigid texture that is perfect for baking bread, but it is not suitable for much else. Can you envision a cake that is as hard as a piece of bread? No, thank you very much!

    Is cake flour always best for baking?

    • To make matters even more complex, cake flour is not necessarily the ideal sort of flour to use for making cookies.
    • As an example, chocolate cake requires more protein in order to maintain its structure, thus all-purpose flour is the ideal choice in this situation.
    • The reason for using all-purpose flour in a chocolate cake recipe is that cocoa powder is already included in the recipe’s instructions.
    • Because cocoa powder is so fine and dry in consistency, using cake flour in conjunction with it would result in a cake that was so fragile that it would all collapse in on itself.

    Banana bread and carrot cake are both problematic due to the presence of moist components in both recipes.As a result, you’ll need a stronger flour to compensate for the wetter elements in the recipe.Cake flour is particularly well suited for use in fluffy cakes such as vanilla cake, funfetti cake, white cake, red velvet cake, and other confections.

    Substitute for cake flour

    • Realizing too late that you don’t have enough cake flour to complete your baking project is a dreadful sensation that may completely derail your day’s plans.
    • Although it may appear that all hope is gone, it is actually rather simple to manufacture a flour alternative for cake flour.
    • If you’re a frequent baker, you probably already have all of these items on hand in your cupboard.
    • All you want are two components that are both inexpensive and simple to procure.

    We’re willing to wager that you already have them stashed away at the back of your cabinets.

    Ingredients:

    • All-purpose flour
    • Cornstarch

    Method: 

    Step One

    Calculate how much all-purpose flour you’ll need for the cake by weighing it out. Simply said, this is the amount of cake flour that should be used in the baking recipe. Remove two tablespoons of all-purpose flour from this quantity and place it back in the container with the rest of the ingredients.

    Step Two

    Replace the two tablespoons of flour with two teaspoons of cornstarch to make the recipe gluten-free. Mix these two ingredients together in a separate basin from the rest of your components to prevent cross contamination.

    Step Three

    • Fill a clean bowl halfway with the flour and cornstarch mixture and sift three times.
    • By doing so, you will ensure that the two components are well combined and that the cornstarch does not accumulate in one part of the cake.
    • Sifting it three times can also include a significant amount of air into the flour, which can imitate the viscosity of cake flour and result in a fluffier finished product.

    Step Four

    Calculate the amount of ingredients you’ll need for the recipe.We understand that you’ve already measured out the necessary amount of flour for the recipe, but aerating it by sifting might increase the volume of the flour and result in you having more flour than you require.Remove any remaining flour mixture from the pan and continue baking as you would if you were using cake flour.

    As you can see, there are a variety of alternatives available for cake flour substitutes.For those who have the items listed above, making your own cake flour may be the quickest and most straightforward solution.You could also wish to experiment with different flours, such as almond flour, arrowroot powder, spelt flour, or oat flour, in your baking recipes.In a pinch, wheat flour and self-rising flour can be substituted.

    Why does cornstarch turn all-purpose flour into cake flour?

    Despite the fact that cornstarch is so small, it contains practically little gluten at all.This decreases the quantity of gluten in the flour and makes it more comparable to the amount of gluten in cake flour, which is beneficial for baking.Putting too much cornstarch into all-purpose flour can reduce the quantity of gluten in the flour, which will result in the flour being too dry.

    This will result in a cake that sinks into itself, resulting in a thick and unappealing dessert.

    What if you don’t have cornstarch?

    It is not necessary to use cake flour for all of your baking projects.As a matter of fact, many individuals have successfully switched all-purpose flour for cake flour without the use of cornstarch, resulting in absolutely delightful cakes.If you don’t have any other options, you can substitute all-purpose flour for the cake flour if necessary.

    We recommend that you sift the all-purpose flour a second or third time to include additional air into the mixture, even after doing so.This will allow you to incorporate more air into your batter, resulting in a lighter cake.Cake flour is used in the baking of certain cakes, and some individuals do not detect a difference between the two types of flour used in the baking of others.According to what we’ve said before, certain cakes even call for all-purpose flour since they require more structure than cake flour alone can provide.Even if you can discern the difference between the end results of a cake prepared with cake flour and one made with all-purpose flour, it will not affect the taste or texture of the finished cake in any way.

    If you don’t have an option, just use all-purpose flour and make a note to add cake flour to your shopping list later.

    Can you make cakes with bread flour?

    Using solely bread flour to make a cake will result in a chewier cake with the consistency of bread or pizza dough, rather than cake batter.It’s not appetizing, and it won’t satisfy your cake appetite either.Despite the fact that bread flour may be used to bake a cake, we do not encourage it.

    But if bread flour is the only sort of flour you have on hand, it is possible to achieve an acceptable outcome by mixing it with a few of other components.

    Ingredients:

    • Bread flour
    • Cornstarch
    • Baking powder

    Method:

    Step One

    Measure out the amount of flour you will need for the recipe, but substitute bread flour for the regular flour.

    Step Two

    Remove 20 grams of flour from each 100 grams of flour in the tin and place it back in the tin.Remove an additional 3 teaspoons of flour from every 100 grams of flour and place it back in the cupboard.100 grams of flour will be plenty for our recipe, as we want it to be straightforward to follow.

    However, if you want 200 grams, just remove 40 grams of the bread flour from the basin, followed by 6 teaspoons of the bread flour.

    Step Three

    20 grams of cornstarch should be substituted for the 20 grams of bread flour that was removed. 3 teaspoons of bread flour can be substituted with 3 teaspoons of baking powder in this recipe.

    Step Four

    Combine all three ingredients in a large mixing bowl and sift three times to ensure that everything is thoroughly blended.Use within the confines of your cake recipe to achieve decent results.Even with the addition of cornstarch and baking powder, using bread flour as a replacement for cake flour will not yield the desired results.

    In contrast, these two components will assist in reducing the quantity of protein in the bread flour and resulting in an overall softer texture in the cake.Repeat this process a couple more times to aerate the flour even more and give your cake the best possible chance of succeeding.This will give your cake more height and make it fluffier in the final product.

    Frequently Asked Questions

    How do I substitute all-purpose flour for cake flour?

    A combination of all-purpose flour and cornstarch can be used to create a cake flour alternative.The cornstarch will aid in the prevention of the production of some of the gluten in the all-purpose flour by acting as an inhibitor.This implies that you may make a cake that is just as soft as one made using cake flour purchased from a bakery.

    The measurements for this should be taken in the following manner: for every cup of cake flour that is asked for, you should measure one level cup of all-purpose flour, then subtract 2 tablespoons from that measurement, and replace them with 2 tablespoons of cornstarch.Then, using a whisk, blend the two ingredients.Sift the flour and cornstarch mixture very well.This is necessary in order to ensure that the cornstarch is properly combined with the flour, resulting in a combination that is light, airy, and dry in texture.

    Is cake flour the same as plain flour?

    Cake flour and plain flour differ from all-purpose flour in that they contain a gluten content that is significantly lower than that of all-purpose flour.Cake flour will normally have a gluten content of no more than 8 percent (at the most), whereas all-purpose flour will have a gluten content of no more than 12 percent (at the most).When you combine liquids with flour and then knead the mixture, the proteins in the flour will link together, making the dough tougher to work with.

    Cakes are typically created using a lower protein cake flour, and as a result, their crumb will be finer and more soft than cakes made with all-purpose flour or bread flour.In most cases, all-purpose flour can be substituted with cake flour unless the cake is intended to be highly soft, such as an angel food cake, in which case cake flour will produce significantly superior results overall.If you do decide to use plain flour as a replacement, you should also incorporate cornstarch into the recipe to help mitigate the effects of the gluten content.

    Can I substitute bread flour for cake flour?

    For the same reason that changing all-purpose flour for cake flour may be a hazardous business, substituting bread flour can be a perilous business as well.Cake flour has a low protein concentration, but all-purpose flour has a larger protein content and produces a tougher dough.However, this can easily be tampered with by adding cornstarch to make your cakes a bit lighter and fluffier.

    However, bread flour is much more difficult to work with since it contains a larger protein content than both cake flour and all-purpose flour.This does make it ideal for use in bread since it offers a firmer texture, which is exactly what you want from bread in the first place.However, this does not rule out the possibility of using it in baked goods.It is possible that you may give it a shot and try using cornstarch in conjunction with it, but it is unlikely that this would produce the effects you are hoping for.

    What is cake flour made of?

    A fine flour that has been finely milled from soft winter heat, cake flour has one of the lowest protein (gluten) counts of any flour, and is lower than all-purpose flour and many other flours.Cake flour is used in baking and pastry.It has a finer, lighter, and softer texture than many other flours on the market.

    Aside from that, it has been bleached to make the hue more whiter and the grain to be less thick.The visual differences between cake flour and all-purpose flour are obvious when comparing the two ingredients.As a result of the bleaching process, cake flour repels liquids, binds fats, and stabilizes gas bubbles that are created during the rising process.When combined, these characteristics result in a rising cake with greater fluffiness, a more soft texture, and the cakey feel that you desire, particularly in cakes with a high sugar content.

    Summary

    In the event that you have ran out of cake flour and have forgotten to get additional, we hope that our article has assisted you in baking a cake.Due to the fact that cake flour contains the least amount of protein in any cake, it makes the fluffiest and softest cakes.However, if all-purpose flour and bread flour are all you have in the cupboard, you may substitute those for the whole wheat flour.

    All of this is possible thanks to your new best buddy, cornstarch.Cornstarch will assist you in reducing the quantity of protein in these heavier flours while still achieving a soft cake texture in the end.If you’re in a hurry, you may substitute all-purpose flour for the cornstarch and your cake will still be a hit with your guests.We’ve prepared a lot of cakes with all-purpose flour, and they’ve all come out perfectly great for us.Cornstarch, on the other hand, will magnify this effect and elevate your cake to an all new level.

    See also:  How To Make A Barbie Dress Cake?

    How to Substitute Cake Flour (3 Methods to Try in a Pinch)

    It is possible that this content contains affiliate links.If you choose to make a purchase after clicking on one of these links, I may get a commission at no additional cost to you.In addition, as an Amazon Associate, I receive a commission on eligible purchases.

    – Sometimes you begin preparing a dish only to realize halfway through that you are missing an essential ingredient.Cake flour is unquestionably one of those things that many people don’t always have in their pantry or refrigerator.Cake flour, on the other hand, is used in a large number of recipes, particularly baked goods.So, what should you do if you don’t have any cake flour on hand but still want to continue baking?These easy substitutions will be of great assistance!

    Why Use Cake Flour

    In order to understand why you would use cake flour in the first place, it is necessary to understand why you would use cake flour in the first place.Cake flour contains much less protein than standard all-purpose flour and even less protein than bread flour, according to the USDA.As a result of the lower protein content, cake flour has less gluten.

    Cake flour has less gluten than other flours, making it lighter and fluffier than other flours.This results in softer, fluffier pastries.Cake, muffins, and soft cookies are all examples of baked goods that should be pleasant and delicate when they are made.Using cake flour to achieve these outcomes is a simple and straightforward method.When it comes to bread, a chewy, hard texture is preferable, but when it comes to cake, lighter is better!

    Why Substitute Cake Flour

    The most typical reason for needing a cake flour alternative is because you simply don’t have any on hand when you need it.While some individuals may just grab for all-purpose flour, which is more popular in people’s homes, this option will have an impact on the outcome of your baked goods.Rather of just substituting all-purpose flour for cake flour, employ a cake flour alternative to achieve the desired flawless, soft texture.

    You’ll be pleased you did it afterwards!You might also want to experiment with using a cake flour alternative to see if you can enhance your cake recipe.For example, you might wish to experiment with increasing the moistness of your cake.In this instance, you might want to experiment with the arrowroot substitution, which you can learn more about below.It is always a good idea to strive to improve your recipes, and experimenting with cake flour substitutes may be an excellent approach to make your favorite cake even better!

    Cake Flour vs. Self Rising Flour

    Many people believe that the reason why cake flour produces soft, fluffy baked products is because of the addition of a leavening agent to the flour.This, however, is not the case.Cake flour is just a form of wheat flour that is softer than regular wheat flour.

    Because cake flour is so light, baked products created with it are softer and rise more readily than those made with other types of flour.This is because the flour allows the steam in the cake and the leavening chemicals added to the batter to push the cake upward more easily.No additives are used in the production of cake flour; it is just naturally soft!Self-rising flour, on the other hand, contains leavening chemicals as part of the mix.Typically, self-rising flours contain baking powder, which makes them ideal for use in fast breads, pancakes, and muffins, among other baked goods recipes.

    You will notice a slight increase in the volume of your baked items, but this is due to the chemical leavener more than the flour itself.It is not recommended to use cake flour and self rising flour interchangeably.In spite of the fact that self-rising flour produces tender baked products, the flour itself contains a significant quantity of gluten, which should be avoided while baking cakes.Don’t be concerned, there are numerous options for substituting cake flour.

    1 – Cake Flour Substitute with Cornstarch

    In the event that you happen to have all-purpose flour on hand, you are already halfway to creating a wonderful cake flour alternative.All you need now is corn starch to finish the job!Using cornstarch in place of all-purpose flour can assist to keep your baked products soft by limiting the production of gluten during the cooking process.

    Keep in mind that gluten in cake results in a harder, chewier cake; you want your cake to be light and fluffy!As your cake bakes, cornstarch will also aid to give it structure and a beautiful sponginess that is characteristic of cake flour, both of which are beneficial.All-purpose flour and cornstarch may be used to produce a cake flour alternative.Combine 1 34 cup all-purpose flour and 14 cup cornstarch in a mixing bowl and whisk until well combined.Make certain that they are well combined!

    Then, just as you would use cake flour, you may use this combination as well.If you just need one cup of the mix, simply scoop out one cup of the mixture and proceed with the procedure.It’s as simple as that!

    2 – Arrowroot for Cake Flour

    The same way you used cornstarch and all-purpose flour to produce a cake flour alternative, you can also use arrowroot in the same way to make a cake flour substitute.As an alternative to utilizing 14 cup cornstarch in conjunction with 1 34 cup all purpose flour, use 14 cup arrowroot powder.In addition, the arrowroot powder will prevent gluten from developing as the cake bakes, allowing your baked items to remain soft.

    It is possible that your cakes will bake a bit faster when you use arrowroot powder, so check for doneness a few minutes earlier than you would if you were using standard cake flour.In addition to the fact that arrowroot powder tends to lock in moisture, using it in conjunction with all purpose flour results in baked items that are even more soft than typical.The arrowroot powder is the way to go if you want a soft, moist cake.

    3 – Pastry Flour Substitute

    If you don’t have any all-purpose flour, cornstarch, or arrowroot on hand to substitute for the cake flour, pastry flour is the next best thing to have on hand.Despite the fact that pastry flour has less gluten than all-purpose flour, it nevertheless contains around 11 percent protein, whereas cake flour contains just 8 percent protein.Pastry flour will keep your cakes moist and soft, but you will notice that they are a bit more hard than they were previously.

    Pastry flour also has less starch than cake flour, which means your cakes may have a somewhat gummier texture as a result of the reduced starch content.However, if you find yourself in a bind, pastry flour will work just as well and will not harm your cake!The recipe calls for cake flour, which should be measured and used in place of pastry flour.There is absolutely no need to change anything!While baking using cake flour will yield the best results with the least amount of labor, you may use other flours as necessary.

    Always choose to start with a combination of cornstarch and all-purpose flour since it is the most accurate approach to recreate cake flour flavor.However, you should give all of the substitutions a shot since you never know when you could come upon something that will make your meals even more outstanding!

    The Easy Way to Make Cake Flour Substitute

    Despite the fact that I enjoy baking, living in New York City means I don’t have a lot of storage space, particularly in the kitchen.The baking shelf in my pantry is filled with only the bare minimum of staples and fundamentals.However, even while I’d prefer to have goods like cake flour on hand, it’s just not practicable for me to do so given that I don’t use it on a daily basis.

    As a substitute, I have space for one large sack of all-purpose flour.It turns out that you may actually reap the benefits of baking using cake flour without needing to purchase any of the ingredients (and store it).If you want to manufacture a cake flour alternative at home, you just need two basic cupboard ingredients.

    What Exactly Is Cake Flour?

    Cake flour is a delicate flour that is finely milled and has a low protein level; it is typically bleached before use.Using it in baking produces a cake with a super-tender texture, a fine crumb, and an excellent rise.Chiffon and angel food cake are two excellent examples of desserts in which cake flour performs exceptionally well.

    The protein level of cake flour and all-purpose (AP) flour is the most significant distinction between the two types of flour (which becomes gluten).While cake flour has around 8% protein, all-purpose flour contains somewhat more protein than this amount.

    How to Make a Cake Flour Substitute at Home

    To make a cake flour alternative, just combine all-purpose flour and either cornstarch or arrowroot powder in a mixing bowl until well combined.Cake flour equals 1 cup all-purpose flour minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch or arrowroot equals 1 cup cake flour.Start with one level cup of all-purpose flour, remove two teaspoons of the flour, and stir in two tablespoons of cornstarch or arrowroot powder until the batter is smooth and elastic.

    After that, sift the mixture together to ensure that all of the ingredients are evenly distributed throughout.Cornstarch, when used with all-purpose flour, will help to prevent the production of gluten while simultaneously providing structure and ″sponginess″ to the cake.It is crucial to note that while cornstarch may easily be substituted for arrowroot powder, the use of arrowroot will cause cakes to cook more rapidly and will frequently result in their being more moist than cakes cooked with cornstarch.

    Try These Recipes with Cake Flour

    This is an updated version of a post that was initially published in March 2008.Kelli FosterPlanPrep’s Food Editor Kelli Foster Kelli is the Food Editor for Kitchn’s Plan & Prep section, where she oversees all food-related editorial.She holds a degree from the French Culinary Institute and is the author of several publications, including Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals.

    She lives in New York City.She resides in the state of New Jersey.Keep up with Kelli

    Cake Flour Substitute

    It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.If you want to produce your own homemade cake flour alternative, you simply need two basic ingredients: all-purpose flour and cornstarch.

    The most important step is to sift them together.Use this combination in place of cake flour in any recipe that asks for it.As my baking experience improves, I find myself using cake flour into my recipes more and more.The fact is that cake flour provides the softest, most supple cakes and cupcakes available.Despite my best efforts, I frequently run out of this essential item when I’m in the middle of a recipe testing session.

    So when I’m in a hurry, I whip up this very simple cake flour alternative.But let’s take a step back for a moment.

    What is Cake Flour?

    Cake flour is a low-protein flour that has been ground to a fine consistency to be used in baking.While whole wheat flour has around 7-9 percent protein, all-purpose flour, which is a tougher grain, contains anywhere between 10 and 12 percent What does this signify for those who bake?It turns out that the amount of protein in a meal has a direct relationship with gluten production.

    Because cake flour has less protein than regular flour, less gluten is generated during the mixing process.The absence of gluten production results in a softer, fluffier texture in the baked goods.A high protein level in bread flour indicates that more gluten is formed during the mixing process, which is a good thing.The most fundamental breakdown is as follows:

    1. Cake flour has a low protein content and hence has less gluten, resulting in the softest texture, which is ideal for vanilla cake.
    2. All-purpose flour has a medium protein content and a moderate gluten content, making it ideal for almost any application.
    3. Bread flour has a high protein content, which results in greater gluten production and a harder texture, which is ideal for making bread.

    What Does That Mean for Baking?

    The smooth, sensitive texture of cake flour translates straight into the baked goods you create.Some recipes, on the other hand, are just incompatible with fine cake flour.Chocolate cake, for example, already contains cocoa powder, which is a very fine dry ingredient with a high concentration of caffeine.

    Most of the time, the combination of cake flour and cocoa powder results in a cake that is fragile.Additionally, because carrot cake and banana cake contain additional moist components (the fruits or vegetables), cake flour isn’t the best choice for these cakes.You’ll need a more robust flour, such as all-purpose flour.In the case of vanilla cake, white cake, pineapple upside-down cake, red velvet cake, and other desserts in which a fluffy texture is preferred, I use cake flour.Cake flour may be used for all-purpose flour to produce a softer funfetti cake, which I have found to be successful.

    With no further modifications to the recipe, substitute the ingredients 1:1.

    How to Make a Homemade Cake Flour Substitute

    Step 1: Measure 1 cup all-purpose flour into a measuring cup.2 Tablespoons should be removed.Step 2: Measure out 2 tablespoons cornstarch and set aside.

    Add to the flour mixture.Cornstarch contains less gluten than flour, making it an excellent tenderizing component for use in the preparation of cake flour.Step 3: Sift the ingredients together TWICE.Essentially, sift into a mixing bowl only once or twice.Continue to sift it through the sifter a second time.

    Sifting not only ensures that the two components are well combined, but it also aerates the mixture, making it more comparable to actual cake flour in consistency.Step 4: Take 1 cup of the mixture and set it aside.You’ll get around 1 cup out of it anyhow, but sifting can increase the volume a little more because it’s adding air.

    Items You Need

    • The following items are required: cornstarch, all-purpose flour, sifter or fine mesh sieve.
    • Measure with a one-cup measuring cup, an eighth-cup measuring cup, or a Tablespoon (1/8 cup Equals two Tablespoons).

    PS: The flour jar depicted above is available for purchase here.The flour, granulated sugar, brown sugar, and confectioner’s sugar are all made with this method.They’re just fantastic!

    If you’re looking for cake flour, though, I’m pleased to recommend some of my favorite brands.Swans Down and Softasilk are two of my favorite fabrics.(I am not affiliated with either company; I am simply a fan!) Whenever I can locate it, I prefer unbleached, but if that is not possible, I use bleached.Both brands produce high-quality outcomes at a reasonable cost.Cake flour may be found in the baking aisle, next to the all-purpose flour, on the shelf.

    Subscribe For More Baking Tips

    In order to provide additional tried-and-true baking courses, I’ve put up an email series for anyone who wants to learn more. I’ve also included some of my most popular recipes in this collection. Print

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    • If you want to produce your own homemade cake f

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