Flour: I often make my own cake flour, using the measurements here: http://www.pastryaffair.com/blog/2012/1/10/tuesday-tip-how-to-make-cake-flour.html. Also, if you like a denser cake, you can substitute out 1 cup of cake flour and replace with 1 cup of all-purpose flour. Vanilla: McCormick's clear imitation vanilla will give you that nostalgic flavor, reminiscent of a boxed cake. Sprinkles: Use bright ones! I have found that naturally-dyed sprinkles can lose their color when baked.
