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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