Jay, the sifting is important if you are using volume measuring cups- for accuracy, the flour must be sifted directly into the cup, without tapping or jostling, then leveled.  If you are weighing ingredients with a scale, then sifting is not required for butter cakes as you will accomplish a similar result with the mixing of the dry ingredients in the mixer. 

For sponge-type cakes, however, sifting is required, oftentimes more than once.

I am making frosting and butter cakes for my daughter and her fiance to taste this week end.  I started with the SMB, flavored a small amount with rasberry puree and strawberry sauce for fillings.  Today I make the white and yellow butter cakes.  All from TCB.

My husband baked ciabatta from one of the bread sights I saw recommended for bread while reading this blog, it turned out great.  I ordered him the Bread Bible for Christmas as he loves to cook bread every Sunday.