Hello out there. Here recently, I have stumbled upon quite a few blogs/websites with posts suggesting that cake flour is nothing more than all-purpose flour mixed with corn starch. So, I have been experimenting with homemade cake flour to see for myself. Here's the rub: the cake I baked with the homemade concoction turned out ok to me; however, I am an amateur cook who doesn't know what to look for other than how a cake tastes in this situation. So my question to you seasoned cooks/bakers out there is this: is store brand cake flour really Evian water for novice bakers or is there a real difference between the homemade stuff and the store brand?