That sauce sounds delicious. And possibly dangerous, depending on how accurate Matilda's description was.

If I have no cake flour, will my regular flour still be ok for a homemade yellow cake?

Sure, Allyson. You can always sift it, too.

I would assume so, Allyson, just maybe a little denser. (Is this where I warn you I am only a competent baker?)

Oh, I need to email you later. I talked to the school librarian about a reading and she was very positive, but I need to investigate further.

Loki is currently crying to go out. shakes head.

Unfortunately for him, I'm in the middle of making cauliflower leek soup, so he has to wait.

Need to wash his feet again tonight. Should be fun. He's acting pretty normal now.

Failed dress shopping mission. Got confirmation I have a vet appt Tuesday, but I can't take the day off, I have a monthly meeting that afternoon. I'll just telecommute until the appt and go into work after.

I need to do my annual enrollment crap. Think I am eating it on some money in my FSA. I think there's a bill they missed, but can't figure out what it was.

If I have no cake flour, will my regular flour still be ok for a homemade yellow cake?

Yes. If you have some corn starch to mix in, you can use this substitute [link] or just use the all purpose flour, and the cake will be a little less soft than usual.

The general rule of substitution is 1 cup of all purpose flour minus 2 tablespoons (1c – 2tbsp) is equivalent to 1 cup of cake flour.

I knew there was a sub -- but if you don't pack the flour, but sprinkle it in the cup...and go under rather than over --the other way might be easier

I've never had problems with straight substitution of all purpose for cake. I do run the flour through the mixer before adding anything to make sure it's properly aerated, but I do that with cake flour too.

Burrell, did you see my question about your broken TiVo? Was yours HD?

I never knew there was such a thing as special flour for cakes (or bread) until about 10 years ago. We used regular flour for everything.

Done with transplanting for today. I was so worried about my mom's feelings that edible gardens are ugly that I bought maybe 10 times the amount of flowers I have room for. They're Annie's Annuals stuff and not cheap so I feel like I have to shoehorn them in.

AP flour is fine for cake - cake flour is lower-protein so there's less gluten formation (softer crumb), but unless you beat the hell out the batter there's not a hugely noticeable difference.