<<Disclaimer: Verify this information before applying it to your situation.>>
Well, I'm baking my son's 1st birthday cake tomorrow. (He's not GF, I am -
but hey, I want to eat cake too!)
I've got a recipe that calls for cake flour, and I'm going to try subbing
cornstarch 1:1, as was discussed on list a few weeks ago. Any last minute
tips for success?
I'll summarize.
TIA,
Carma in Phoenix