It is best to use cake flour. Cake flour is a low protein flour that is made from soft winter wheat. It has a protein content of about 8% (opposed to 10% in AP or All Pourpose flour), which gives it a very fine texture and a very light color. Because it has such a fine texture, cake flour should be sifted before incorporating it into a recipe to prevent clumping. In a pinch, here is a cake flour substitue: All-Purpose flour (just under one cup) 2 Tbsp. cornstarch Preparation: 1. Place two tablespoons of cornstarch in a one-cup measure. 2. Fill the rest of the cup with all-purpose flour. 3. Use in place of the cake flour in any recipe. One cup of substitute is equal to one cup of cake flour.
The recipe yields 12 cups, therefore if you were making a 2 layer 8 in. cake, you would use half of this batter. If you want to make a different sized cake, it helps if you look at Wilton's guide on batter amounts in the cake making section. They also include things like baking temperature, cake pan size, baking time etc. Hope this helps :)
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