Our selection of deer-resistant plants are unappetizing to those curious critters, allowing you to create eye-catching displays throughout your garden and on your porches and patios, knowing the leaves and flowers will be able to reach their full stunning potential!
Cake flour is a finely ground flour used in many (but not all) cake recipes. Cake flour has a lower protein content of about 8%, as compared to a 10-11% protein content in all-purpose flour. The protein is important! It helps to add structure to our cakes. The lower protein content of cake flour ensures that our cake layers have structure and a soft and light (not tough) texture.
Flour intended for bread production might have up to 10-12% protein. Flour marketed as all-purpose might have a protein content of 8-11% protein (note that there is some overlap here - terms like bread flour and all-purpose flour are marketing terms, not scientific classifications). Pastry flours (which are also made of wheat) often have a much lower protein content.