the cake is amazing and you are a true artist!

I like to bake so will try to answer your questions from my experience. 1) cake flour has lower protein and will produce cakes with finer crumbs/fluffier.  you can substitute 2 tablespoons of corn starch in every cup of AP flour to get the cake flour effect. 2) less butter will make cake dry but too much will make the crumbs stick together for a denser cake so follow the recipe on that.  3) i love buttermilk and find it makes baked goods fluffier and more moist.  4) sugar also affects the moistness of the cake so you can't cut down too much of it.  5) i usually beat the butter until creamy then put in eggs one at a time and beat until the whole thing look like light yellow fluff.  

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• Thank you!Learned a lot. -meganhan- ♀ (0 bytes) () 12/13/2015 postreply 10:40:07