I am making the chocolate butter cake from TCB wedding section and I didn’t realize that I do not have enough cake flour for my cakes. 10 inch 7 inch.
I have read Rose’s posting on the power of flour but I am still a little confused as to what I should do?
a. add cornstarch
b. add potato starch
c. decrease the baking powder
My last batch of cake flour came from King Arthur ( had to order it online from Canada ) But I won’t be able to order it
in time for my cakes. I do have Robin Hood Cake and Pastry flour which is 10% protein, higher than King Arthur’s cake flour.
Any help would be most appreciated.