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Have You Ever Asked the Question, “Which Flour Should I Use?”


** This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

If you have ever asked the question, “Which Flour Should I Use?” Trust me you are not alone. Today we are going to focus on Self-Rising Flour, Plain Flour, and Cake Flour.

Why does it matter which flour I use?

I was recently asked this question and immediately thought, “It depends on what I’m making.”

For one recipe it could be all-purpose flour, and another time it could be self-rising or cake flour. But why do I need to use a specific flour for each recipe? This is a simple answer, but worth exploring. Each type of flour is treated differently during the manufacturing process. From the type of wheat used, storage containers, amount of moisture during processing, milling process, and final packaging; each changes the characteristics of the flour. If you didn’t treat each type of flour differently they would not be able to perform their jobs in the recipes you are trying to make.

With many brand-name flours to choose from, it’s easy to become confused. Which flour do I use? Which one is the best? Do I really need 3 different flours?

Unfortunately, when it comes to bread making and cake baking, there is no “best” flour. But we can learn a lot by understanding the differences between them. Let’s take a look at three commonly available flours that bakers need to know about: Self-Rising Flour, Plain Flour, and Cake Flour. Now that being said, after years of baking, I do have my favorites that I will share with you later on in this post.

In this article, we are going to help you learn about each of these types of flour and the best way to use them so that your desserts will be perfect.

Flour is a staple ingredient in my kitchen

 I use at least one type of flour in almost all my cooking and baking. And as with all things, I’m sure I’m not the only one who has ever asked the question, “Which flour do I use?”

Let’s take a look at the three main flours for any baker to have in their kitchen:

  1. Self-Rising Flour: Self-rising Flour is a mixture of flour and leavening agents. In the United States, this type of flour is marketed under the names: Self-Rising Flour, Self-Rising Cake Flour, or All-Purpose Flour. In other countries, it’s called Self-raising Flour or Raising Flour.
  2. Plain Flour: is exactly as the name implies. It is plain and does not contain any leavening agents. It is a good choice for items that you do not want to rise such as roux or batter for fried foods. 
  3. Cake Flour: Cake flour is a soft flour with low protein content, typically 12-15%. It produces tender cakes as a result of its low protein content.

Let’s take a look at what each one is best used for:

  • Self-Rising Flour is best used for: (low protein) products that should be light, like biscuits, pie crust and most cakes.
  • Plain Flour is best used for: (medium protein) products that will be handled during baking like, cakes, cookies, and pie crust. Personally I like plain flour best for my pie crust.
  • Cake Flour: (high protein) for products that should be tender and fine like angel food cake, or sponge cake and pound cake.

Now that you are educated on these three flours, get baking! Let me know what you think. Leave me a comment below, I would love to hear from you!

Happy Baking,

Donna Kennedy👩‍🍳

Related Posts:

Why I Love My Kitchen-Aide

10 techniques for delicious homemade Pound Cake

Check out The Bakers Shop for the above flours and all of your baking needs!

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10 techniques for delicious homemade Pound Cake


** This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

Hello, all of my friendly bakers! I’m here today to give you the techniques you need for baking a delicious homemade Pound Cake that you and your family will love. Whether you are just starting out or a seasoned baker, this is for you.

I know many people freak out when they think about baking homemade, but it really is not that hard, I promise. Once you get the hang of it, you will be wondering why you haven’t been baking homemade all this time.

Homemade desserts are so much better, have a lot more flavor and your family and guest will be asking for more. You can count on that!

The thing about my pound cake recipe is that you can make so many flavors out of it just besides vanilla. For example chocolate, marbled pound cake, coconut, strawberry, peanut butter, and many more flavors.

I have been baking cakes, cookies, pies, and many other things since I was 12. So, I do have a few years of experience under my belt or apron should I say.😁 My delicious homemade pound cake. I can’t wait until you try it. It’s gonna make yo tongue slap yo brains out!

What do you say that we get down to business and I will share 10 techniques for delicious homemade Pound Cake with you.

Please be sure you follow these techniques so that you will have the best baking experience ever! I know this is going to seem like a lot of steps, but once you get the hang of it, it will be a breeze!

  1. Get your mixer and the attachments that go with it. I suggest using the paddle for mixing up your cake. Go ahead and get your pan, you can use a Bundt pan or an Angel food cake pan.
  2. Grease and flour the pan using either Pam with the flour in it or Bakers Joy. I like Pam better.
  3. Get the Pound Cake recipe that I am going to give you for FREE at the end of this post.
  4. Gather the ingredients listed in the recipe.
  5. Get your measuring cup(s) and measuring spoon(s) that you are going to need.
  6. Measure out ALL ingredients as instructed in your recipe. FYI: I prefer to use the curved spatula to even out the ingredients in the measuring cups.
  7. Add the ingredients in the order they appear in your recipe and mix well. This is a very important step to ensure that your cake comes out beautifully and not a flop!
  8. Now pour the prepared mix into the pan (Your batter will be thick). Making sure you get it as even as you can. I usually just give it a few little shakes to spread it out.
  9. Bake at the recommended temperature in the recipe at recommended time. Don’t overcook!
  10. Check for doneness, I do this by inserting a toothpick in the thickest part of the cake. If it comes out clean it’s done. Cool on a cake rack for 5 minutes and then turn out on the cake rake and let it finishing cooling and enjoy!

Bam! You did it! You just made your first homemade pound cake! I am so proud of you! You go, girl!

I hope you have enjoyed 10 techniques for delicious homemade Pound Cake. I really had fun sharing this with you and would love to hear how the pound cake turned out for you. And I want pictures as well.😉

Here’s the recipe for Donna’s Homemade Pound Cake Enjoy!

Happy Baking,

Donna Kennedy🥮


Related Posts:

Why I Love My Kitchen-Aid

Have You Ever Asked the Question, “Which Flour Should I Use?”

Get Your Swans Down Flour on Amazon Today!