That should work, yes. Basically you are trying to make a flour mix which contains less protein.
Bread flour is the highest in protein, then comes regular all purpose, then comes cake flour. Normally, one of these three would suffice, and you can use cake flour in most pastries and get a wonderful result.
The higher protein flours are for items which require high gluten such as bread, the lower protein flours are for cakes and things like biscuits where you would like a nice soft crumb and zero chewiness. :)