A few months ago I posted about substitutions in recipes when you realize you are missing an ingredient. This little chart is very helpful!
I have a new one for you today…. Cake Flour. Cake Flour makes a big difference when you are baking cakes. The problem is, I don’t like having to keep several different types of flour on hand. Wheat flour, all-purpose flour, bread flour, cake flour, 100% White whole wheat flour. SERIOUSLY…. That is way too many bags of flour!
Today you can reduce that count by 1.
Here is what you need:
2 cups of all-purpose flour minus 2 Tablespoons
2 Tablespoons cornstarch
Dump your 2 cups of flour into a sifter over a bowl. (OK, Okay…I realize that this is NOT a sifter. I don’t own one so I always just use a colander!)
Add your cornstarch.
Use a fork to mix in the corn starch.
Shake your sifter over a bowl until it is empty. Do this at least twice.
Ta Da!!! Cake flour! Now go make an awesome, delicious cake. 
