My friend bought me a bag of White Lily self-rising flour from the U.S. (I'm in Canada), and I don't know what to do with this stuff.
I gathered from the White Lily website that this flour produces a soft, delicate crumb in cakes, biscuits and such. Sounds very lovely. However, I've never used self-rising flour before, and I'm not sure if I should substitute this flour for regular flour in standard cake recipes (do I want a softer, more delicate crumb in everything)?
I'm what you'd call a nervous baker, so I'd really appreciate any advice you can offer. Thanks very much.