I’m making my boss’s b-day cake this weekend, but I’m not using a Rose recipe. I’m out of cake flour and want to use up some of my bleached & unbleached AP flour before I buy more. I’m not crazy about Rose’s cakes made without cake flour—even bleached AP get a little gummy in my opiinion. Perfection with cake flour, though!
So, my question is this: Cake in question is a regular butter cake, standard ingredients, standard (creaming) method.
Should I use Rose’s mixing method or follow the creaming method?
I made this cake before I heard of Rose. I and everyone loved it, but it’s been too long, so I don’t really remember it, if you know what I mean.
Thanks for your ideas!