<<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