yes! it might not taste the exact same though
Funnel cakes are commonly made with all purpose flour.
That depends on what kind of cake your baking. . .
Yes, although it will make the cake more dense.
Generally, all-purpose flour is good. You can also use whole wheat -or multigrain flour if you wish.
You can use other types of flour. (White, wheat, bread, cake, ect.)
The store mix has to list the ingredients and be specific. Wheat flour instead of Oat, Rice, Buck Wheat or some other type. Plain flour means all purpose, not self rising, cake or bread flour. All purpose or plain flour being wheat flour.
I used a funnel to transfer the liquid into a bottle.
yes
the best substitute for cake flour is 2 cups minus 2tablespoons flour plus 2 tbs cornstarch.
As long as it is fresh. Baking powder can loose some of it's punch over time if not in a sealed container. Flour on the shelf is not packaged as tightly as baking powder in a can. It is not a big loss but does occur. It is not better, just a convenience.
Yes, cake mixes are made with wheat flour, and all wheat flour contains gluten. Cake mixes contain less gluten than bread mixes or all-purpose flour, but still enough to cause problems for those who are gluten-sensitive. Betty Crocker has a few gluten-free cake mixes on the market, but in general, you'll need to use scratch recipes that use rice flour, or almond meal. If you do a search for "flourless cake recipes," you'll find a few good ones, though they'll be much more dense than what you get with a boxed mix.
To substitute all-purpose flour with cake flour in a cake recipe, use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour. This will help make the cake lighter and more tender.