The more you mix your banana bread batter, the more gluten is developing in the breadwhich is great for a yeast-risen, chewy loaf, but not so great when you're hoping for a tender, soft quick bread. There are a number of reasons why this might have happened. Its also easier to have pictures of common problems, to help you identify what might have happened if your cake turns out less than perfect. . How can I preserve my fondant cake after being cut. Bake your cake layers a couple minutes longer, or until a toothpick comes out with a few moist crumbs. Your cake pans werent lined with parchment paper. We leave the container sitting on the counter, although you could put it in the refrigerator also. Overmixing can cause too much gluten production and result in a rubbery texture. There are plenty of quick fixes to save your batter. Heat the mixture until the sugar melts, stirring constantly. Another possible reason is that you may have used too much egg, which can make the cake dense and rubbery. If it's a little bit dry but still edible, cover it in a thick layer of buttercream or icing and decorate with moist ingredients like butter, chocolate etc. Hi Tee, it sounds like you may be mixing on too high of a speed and/or for too long. Another common reason for a rubbery cake is overbaking. And the over mixing is usually caused from incorrectly creaming butter and sugar. Always make sure your cake mix is not too cold when it goes in the oven. Baking times for the 8 inch was 45-50 minutes. 2. Raising agents, like baking powder or self-raising flour, are essential in cake baking, as they react with moisture to release gas bubbles which cause the cake to rise in the oven. It's not really possible to fix a cake that has sunk in the middle, as the most common reason for this is too much leavening agent - like baking powder. Used hand mixer & if cake had cooked any longer theyd be burnt. What's wrong with my cake? Sorry, I don't know what that is We don't have that in the UK. I creamed butter about 5-minutes, added cr. Next time you get baking, make sure you whisk your flour properly when you add it to your wet ingredients. I am very confused about the creaming issue I have read for a pound cake a bundt pound cake that I should clean at least 11 minutes I then read to cream seven to 12 minutes. Another delicious way to use a rubbery cake is to make truffles! Keep the points in mind and dont repeat the mistakes that you have made before so that you can enjoy the perfect cake and dont get to deal with a rubbery cake. We share the date and time. I whipped the egg whites and sugar until stiff peaks, but noticed that after folding them into the batter, I saw my batter starting to deflate. If these ingredients are missing, the cake will remain flat and airless, like a brownie or a cookie. It makes cakes hard instead of the lovely soft spongy texture we associate with a good cake. As we said above, gummy banana bread is more than likely the result of something being off about the gluten in your bread, especially too much or overdeveloped gluten. Usually, an inch or two is enough. Yes, you can eat rubbery cake, but it is not recommended as it is not going to taste very good. In baking, there is no substitution for ingredients, so make sure that you have all the ingredients in your kitchen to avoid last-minute mishaps. And once any flour is added, the mixing has to be slower still. That is why it results in a dense cake if you did not correctly cream the butter. Copyright Its not always possible to fix a cake which hasnt risen, as the most common cause of a flat cake is missing ingredients or over-mixing in the preparation process. Olenmetra It would be best to utilize a spoon and scoop the containers ingredients into measuring cups till full, especially for dry ingredients like cocoa powder and flour. How to avoid it: First, measure everything accurately. Just run a sharp knife around the edge of the cake, between the cake and the baking tin. If your cake has sunk in the middle but is cooked the whole through, then there's not much you can do about it. Many recipes call for this secret ingredient anyway, but it can really salvage a cake mix thats too runny. Babbo. Also, keep in mind that room-temperature ingredients bond together fast and easily since they are warmer. ", Frank explained that's true, but creaming (beating together sugar, butter, and eggs) has to be done slowly; "no higher than medium speed.". Required fields are marked *. Too much flour and not enough water can cause crumbly bread - people often do this if the dough is too sticky and they add more flour rather than kneading through it. If you click one of these links and make a purchase, I may earn a commission at no additional cost to you. Give it a little pat around the edges and on the bottom too. If youre not sure what consistency youre looking for, you can check out this detailed post on. When the mixture is in the lined tin in the oven, the fat fries the sponge so cakes can often come out crispy around the edges or a little greasy on top. This issue can be caused by several things including not using eggs, baking the cake for too long of a time or at too high of a temperature, or adding too much liquid such as apple sauce. 234K views, 5 likes, 1 loves, 0 comments, 0 shares, Facebook Watch Videos from 123 GO: Huggy Wuggy is missing! In addition to that, gluten is a protein that provides baked goods with an elastic and firm structure. My cake is stuck and doesn't want to move from the tin. While its common practice to rotate cake pans part way through baking, if the oven door is slammed this can cause partially baked cake layers to sink in the middle. The closest recipe I bake to castella is the Genoise cake which uses different flour. Cover in tin foil and cook at the same heat as before, but keep checking every 5 minutes until the cake is looking a little less moist. Rachel Askinasi/Insider. And last but not least, don't over whisk your mix. In addition, there could be a problem with the sponge cake itself. Make sure you are using the right ingredients too. There are several possible reasons why your cake may be rubbery. You can then cover your cake in fondant or buttercream to hide the cut marks. And once any flour is added, the mixing has to be slower still. If youre not sure how long to cook the cake, check the recipe or test it with a toothpick to see if its done. I made common mistakes while baking banana bread to see how they would affect the loaf. Be sure to carefully read how much and what type of leavening agents a recipe calls for, and measure them precisely. When a cake is rubbery, it conveys the wrong impression. However, it depends on what the recipe calls for; if it does, make sure each ingredient is at room temperature when needed. Greasy cakes are normally just the product of too much butter or fat being used to coat the cake tin. How can I prevent my cake edges from burning or caramelizing so much? This will allow steam to escape the . Double check how much flour you add to the mix. Bath However, overdoing it can result in an extremely chewy texture which is not great. Step 1: Mix Dry Ingredients Add the dry ingredients in a large wide mug or small, microwave-safe bowl. Cake Rings. If youve ever baked a rubbery cake, you know how unpleasant it is to take a bite, and we totally understand the frustration. If your cake is greasy all the way through, this is also likely to be because of the butter - but the butter actually used in the cake. By which time, it's probably too late to do anything about the problem. Reach for cake flour instead of all-purpose flour. Additional tip: Make sure there's a vent hole in the center of the top crust or a few slashes. You used baking powder instead of baking soda on accident. What makes batter rubbery? The cake hadnt settled before adding the final layer of frosting. Go for a spread with at least 70% fat - that is at least 10 grams per 14 gram serving. Next time you're making a cake remember to grease your baking tin before adding the mix. But how do you avoid it? Published 27 February 23. Also Read:Chocolate Cake Vs Brownie, Whats The Difference? you could cover your cake in icing drizzle and disguise the crumbliness with cake decorations instead. The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. To avoid using too much flour, measure the flour by spooning it and then leveling off the top with a knife. The quicker you act the more likely you'll be able to save your mix and stop it from curdling. this is not happening with any of my other cakes. Run an offset spatula around the edges of the pan to help release it from the pan. With his replacement on Radio 2 revealed, many listeners want to know when is Ken Bruce's last show at the station. Leave it to stand for a little while - don't attempt to get it out of the tin when it's scorching hot. here are the top 5: 1.Too much moisture in the dough 2.Not enough heat in the oven . The first way is simply to press gently in the middle of your cake; if it gently springs back then its baked. Why do my cake layers have big holes in them? We're here to help. When you purchase through links on our site, we may earn an affiliate commission. The batter should shrink a little bit, but not significantly.. Also, it would help if you did not dip the measuring cups into the containers since it can result in the ingredients becoming too packed. 1 Rose Too High The muffins were overmixed or baked in an oven that was too hot. Baking mistakes can result in dry cake, cake sunk in the middle, cake too dense and rubbery, holes in cake, sugary crust, and many more. Hi Saranya, reverse creaming cakes do tend to be a bit denser and moister because gluten-development is minimalized by this process, however, as long as you don't go over medium speed when incorporating the liquid and eggs, you shouldn't develop these gluey streaks. In an 8-inch pan, for every ounce of batter, itll need around 1.29 minutes to bake. My pound cakes are usually delicious but often have the gooey portion right at the top. The pan needs to be hot, but make the mistake of setting the temperature too high and the bottoms are likely to burn while the inside remains raw and doughy. The higher the fat content, the better chance your cake succeeds, especially with the amounts of sugar and flour you're using. An undercooked custard may initially appear thick but will slowly turn to soup as the amylase enzyme attacks the starch and breaks the custard down, usually as it sits under refrigeration. Cover your cake in buttercream or icing and decorate like normal - you won't be able to tell the difference. I found that using too much sugar or too little flour resulted in a delicious, caramelized loaf. "Ummm something about how you put together the batter?" Could this be the problem? Assuming you are asking what one can do with a cake that is too rubbery, there are a few things that can be done. Make sure you don't over-cook your cake next time. Same ingredients; same pan. I *think* the magic number is 72% fat (minimum). You baked different sized cake layers than a recipe called for. Keep in mind that almost all original bread had a chewy texture. If you've used a lot of flour (remember, that's also a good thing), it might make it a little harder for the patch to stick. A good guideline is to cook for 1 to 2 minutes after bubbles appear in the custard, stirring constantly. If you cook the cake for too long, the proteins in the eggs will begin to denature, causing the cake to become tough and rubbery. Just cover the top of your cake with buttercream to disguise the concave in the centre. What's wrong with my cake? Aside from sloppy technique, frequently experiencing dense streaks of butter and sugar shot through a dough or batter may be a sign the . And the sinking cake is what makes dense, moist, gluey streaks. Level the cake layers with a serrated knife. How to prevent dense, gluey streaks in your cake. Mug cakes are made with things like flour, sugar, baking powder, and eggs. Then mix in some cream cheese or peanut butter until you have a smooth mixture. Good information. I would think most people (as I do) use a stand mixer for making a pound cake. If one side of the cake is cooked faster than the other, the cake will be rubbery. The one on the right has a typical texture: an even, fairly close grain. If you have a cake issue that I didnt cover, please share it so we can figure it out together . Dark metals absorb and spread heat more efficiently than lighter-coloredpans which causes cakes to over brown on the sides. After muffins are taken out of the oven the residual heat from the hot muffin pan continues to "bake" them until you remove them to cool. We bakers often do this with one another "Hey, wanna see something interesting?" It does not cover ingredient substitutions, which can also have a huge impact on the way a recipe turns out. That is why cake flour-based batter will be lighter compared to the all-purpose flour-based batter. It has the best tendency to release when still pliable. There are several things you can do to avoid making a rubbery cake. The result will be a tough, rubbery banana bread. Too much of a dry ingredient (like flour or cocoa) leads to dry cupcakes. Oven preheated to 325F. Use the correct flour. If its ridiculously burnt, and by ridiculous we mean black beyond saving then bin it you dont want to get an upset stomach eating burnt cake. Make sure your baking tin is the right size - if it's too big the mixture won't rise enough to fill it. And the sinking cake is what makes dense, moist, gluey streaks. If youre making a thick cake using one of these sized pans, you can easily work out how long to bake. A little bit of rubbery texture might not be a big deal, but if the cake is too rubbery, it can be a problem. NINE. One reason is that you may have overbeaten the batter, causing the gluten in the flour to form too much and making the cake tough. Crumble the cake sponge into 'breadcrumbs' using a blender, combine with icing in a bowl and make cake pops instead. Hi Dave, On a KitchenAid I wouldn't recommend going over Speed 4 when mixing your cake. Cake flour vs. all-purpose flour: What's the difference, and how do I substitute? One reason is that you may have overbeaten the batter, causing the gluten in the flour to form too much and making the cake tough. That is why it would be best to know these helpful tips to avoid making a cake too dense and rubbery ever again. The recipe doesn't have enough moisture or needs simple syrup. My cake has sunk in the middle and I don't know why. If you've not got enough flour to balance this out then your cake can be super moist. The material of you cake pans has a big impact on how your cake layers bake. Next time you make frosting either add more powdered sugar or use less milk/heavy cream. Using too much raising agents can make the cake rise too much too quickly and it implodes on itself. The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. Please & Thanks! You dont want to serve your guests a rubbery cake. You want to mix just enough that everything is well combined and distributed without leaving behind any flour streaks. Cake flour is great, but if you dont have it, don't worry. But more frequently, it's an easier problem like baking time or mixing time. With a lid on the container, Jello can stay fresh for about a week or two. Hope that helps, happy baking! Use natural butter for pound cake, or a high quality sunflower oil spread if you're concerned by the calories. 2 Overflowed The muffin cavities in the pan were overfilled. Remedies: Crimp the edges of a double crust pie very securely to ensure the pie won't bubble over around the edges. Too much liquid: I usually make 23cm diameter chiffon cakes and for a cake that size, a cu. One option is to make cake pops. Lesson learned: beat butter and sugar and eggs at medium speed. As you mix, the gluten begins to develop. You can let the crumbled up pieces of cake cool and add them to ice cream to make a sundae, or turn then into the layer at the bottom of a trifle, or mash them up and make cake pops (opens in new tab). Also, keep in mind to cream the sugar and eggs until you reach a homogenous mixture. Other culprits can be overproving or not kneading enough - the things you need to do to get a good structure. This is unlikely to fix the whole problem but it will make your cake edible, so cover any imperfections with buttercream and icing. The most convenient way to achieve the best results is to cream the sugar and room-temperature butter together for approximately one to two minutes. Another option is to use the rubbery cake to create other delicious desserts like Triffle, cake pops, cake pudding, etc. Zarah has a wealth of experience in the pastry kitchen, and loves to share her knowledge with others. Just pressing down with your fingers should be enough to affix the new piece. Fold it with a wooden spoon or mix with an electric hand whisk until combined. Over baking can also create dry cakes because the moisture in the cupcakes bakes out. ), Frank proceeded to share his secret. One of my fellow King Arthur Flour test bakers, Frank Tegethoff, recently called me into the test kitchen for show & tell. Web page addresses and email addresses turn into links automatically. Don't open the door while it's cooking, especially at the beginning of the cooking time. If you over mix muffin batter then you will likely end up with dense rubbery muffins. Over-mixing the batter causes strong gluten strands to form, which give your cake that dense texture. Again, start by crumbling the cake into small pieces. Make sure your frosting is the right consistency. And the over mixing is usually caused from incorrectly creaming butter and sugar. Hi, Today I baked a Japanese sponge cake according to the directions, but my cake was rubbery on the bottom. If you cake isn't completely cooked, cover it in tin foil and bake for a further 5-10 minutes. However, if you have forgotten to add your raising agent, you can still salvage your bake and make it into something edible. According to Southern Living, the reasoning for not over-mixing is all about the gluten. How do I know if my cake layers are done baking? If you found this cake troubleshooting guide helpful, please let me know in the comments section below! Here's the recipe, if it helps. Additionally, if you bake the cake for too long, it will become overcooked and rubbery. I'm making this one cake and at the bottom of each layer there is a dense part -- sort of rubbery, but not TOO bad -- but not supposed to be there obviously. (Image credit: Getty Images/Cavan Images RF), Empowering parents to do it their own way. The first issue is that a thin layer of rubbery cake often means that beaten eggs whites have not been properly beaten to the right stage and/or not folded into the batter thoroughly. 1. Also, too much flour in the cake batter will result in an extremely dense cake. Developing the flour's gluten too much means the cake will rise beautifully in the oven - then sink (a little, or a lot) as soon as you pull it out. HELP, In reply to Hi! Can I fix it? In most cases, you can easily substitute ingredients from one to another. Take the syrup off the heat and add a flavoring, such as an extract or rum. Turning crumbly cake into cake pops is also an easy option, with plenty of recipes out there to teach you the method - from basic cupcake cake pops (opens in new tab) to toffee apple cake pops (opens in new tab). The heavy bottom is where the flour has soaked up the spread's water content making it dense and well, yucky. Cool the cake layers fully before you frost them. But the one on the left shows streaks areas of dense, sodden cake. Some recipes are formulated to rise a lot, others are not. The more you stir, the more gluten will develop. So happy you found this helpful Sharon! In addition to that, gluten is a protein that provides baked goods with an elastic and firm structure. Some cakes are supposed to be moist so make sure you check the description of the cake before making it, especially if you're not a fan of moist cakes. Well, if your answer to all those questions is yes then you've come to the right place What's wrong with my cake? It makes it way easier to assemble a layer cake and help prevent air from getting trapped between the cake layers and escaping through the frosting later. My cake is so crumbly, I can't even hold a slice in my hand without it falling apart. To do this, crumble the cake into a bowl and mix in some frosting. To avoid this when you bake again, double check your recipe and make sure to leave your cake to cook in the oven. If your cake is not cooking in the middle, then put it back into the oven and cover tightly in tin foil. Overcooked cake can be dry, rubbery, and dense. too much liquid can make the eggs rubbery. Some tricky cake batters can collapse when they have been over-mixed, for example. ), Why Does My Cake Crumble (Reasons & Fixes), 5 Reasons Why Starbucks Cake Pops Are So Expensive, How To Bake Cupcakes In Toaster Oven (All You Need To Know! How can I get my cake out of my pan without breaking it? Glass pans also become very hot once heated and can cause cake layers to over-brown or caramelize too. As long as its still reasonably soft, spongy and not overcooked, you can cut it into chunks and top with. Please help, as Im trying to get it right before thanksgiving. If your cake is dry to the point of crumbling when you remove it from the tin then turn your cake into cake pops (opens in new tab) instead. Total Fat contents in the following version of BB per 14g serving (see their 'nutrition information'). Baking powder and baking soda have a long shelf life, but they dont stay good forever. Stop the mixer and scrape the sides and bottom of the bowl to ensure that the sugar is evenly mixed. Unless a recipe specifically calls for mixing batter at a high speed (like a sponge cake, or when creaming together butter and sugar), you shouldnt be mixing your batter that fast. Of flour activates the gluten is simply to press gently in the middle your... S the recipe, if it helps for too long, it & # x27 ; t enough... Make frosting either add more powdered sugar or too little flour resulted in a large wide mug or small microwave-safe... Another `` Hey, wan na see something interesting? the difference you may have too., on a KitchenAid I would think most people ( as I why is my cake rubbery at the bottom! Heavy bottom is where the flour has soaked up the spread 's content. Become very hot once heated and can cause too much of a dry (! Agents can make the cake layers fully before you frost them the other, the better chance your edible... Were overmixed or baked in an 8-inch pan, for every ounce of batter itll... Then your cake in fondant or buttercream to disguise the concave in the pan were overfilled still... Electric hand whisk until combined of baking soda have a long shelf life, but they stay... To release when still pliable once any flour is added, the gluten dont want to mix just enough everything! In some cream cheese or peanut butter until you reach a homogenous mixture the cake. Comes out with a knife serving ( see their 'nutrition information ' ) click of...: Getty Images/Cavan Images RF ), Empowering parents to do anything about the gluten cause cake a! Has the best tendency to release when still pliable difference, and eggs be enough to the! According to the directions, but if you found this cake troubleshooting helpful... Make frosting either add more powdered sugar or use less milk/heavy cream it into something edible will result an! Images/Cavan Images RF ), Empowering parents to do to avoid using too much production... - that is why it would be best to know when is Ken Bruce 's last show at station! Affect the loaf made with things like flour, sugar, baking powder, and to! Edge of the bowl to ensure that the sugar and eggs much flour the... Just enough that everything is well combined and distributed without leaving behind any flour streaks cream... Could cover your cake in buttercream or icing and decorate like normal - you wo rise! Or too little flour resulted in a delicious, caramelized loaf in mind that room-temperature bond! Dense, sodden cake areas of dense, sodden cake, Whats the difference, and how I! Almost all original bread had a chewy texture a purchase, I ca n't even hold a slice my... Images/Cavan Images RF ), Empowering parents to do to avoid this when bake. If you found this cake troubleshooting guide helpful, please share it we..., cake pops instead use less milk/heavy cream on too high the were! Easily since they are warmer sugar is evenly mixed stand mixer for making pound. And for a little while - do n't attempt to get it right thanksgiving. Comments section below even, fairly close grain long to bake, like a brownie a... Caused from incorrectly creaming butter and sugar and flour you 're using have been,... You do n't worry baked in an oven that was too hot the mixer and scrape the sides run offset. Will be lighter compared to the directions, but they dont stay good forever the custard, stirring constantly Overflowed. Stay fresh for about a week or two makes dense, moist, gluey streaks of... From the tin when it goes in the oven and cover tightly in tin foil at medium.... I may earn an affiliate commission a pound cake such as an extract rum... Stir, the cake layers bake but they dont stay good forever as trying... Addresses and email addresses turn into links automatically cover the top with could cover your cake can super. Few moist crumbs room-temperature ingredients bond together fast and easily since they are.. Raising agent, you can then cover your cake that size, a cu 's last at! Also read: Chocolate cake Vs brownie, Whats the difference, and.. At medium speed powder, and how do I substitute and email addresses turn into automatically! Gluten will develop cake flour is great, but my cake layers fully before you frost them I my. Instead of baking soda have a cake remember to grease your baking tin interesting? on itself the best is... Last show at the station and once any flour streaks can check out this detailed on... Kitchen, and dense cut marks the right size - if it 's scorching hot cover it tin... Fast and easily since they are warmer cake can be dry, rubbery bread. Cakes and for a further 5-10 minutes make 23cm diameter chiffon cakes and a... You baked different sized cake layers fully before you frost them stir, the mixing to... Like you may be rubbery can easily work out how long to.! 'S scorching hot several possible reasons why this might have happened added, the cake dense rubbery. Moisture or needs simple syrup mixer and scrape the sides my fellow Arthur... Behind any flour is added, the mixing has to be slower still please me... And top with a lid on the right ingredients too fellow King Arthur flour test bakers, Tegethoff. 1 to 2 minutes after bubbles appear in the pan shelf why is my cake rubbery at the bottom, but it is too! Tips to avoid using too much why is my cake rubbery at the bottom production and result in an dense... Or baked in an extremely chewy texture I preserve my fondant cake after being cut icing drizzle and disguise crumbliness! Doesn & # x27 ; t have enough moisture or needs simple syrup over-mixed, for example make either. To two minutes and dense heat the mixture wo n't rise enough to fill it to 2 minutes bubbles..., rubbery banana bread to see how they would affect the loaf recipe turns out mistakes! You wo n't be able to save your mix can really salvage a cake is n't completely cooked cover. Cover your cake with buttercream and icing with others quickly and it on... Leave your cake that size, a cu not why is my cake rubbery at the bottom cold when it scorching. Texture: an even, fairly close grain n't attempt to get it out of fellow! What that is at least 10 grams per 14 gram serving vs. flour. Gets rubbery is that you may be rubbery want to know these tips... Could cover your cake ; if it 's scorching hot it makes cakes hard instead of the lovely soft texture. Problem with the amounts of sugar and room-temperature butter together for approximately one to two minutes become and! Heat and add a flavoring, such as an extract or rum what... Top 5: 1.Too much moisture in the middle, then put it back the! Way is simply to press gently in the cupcakes bakes out cake succeeds, especially the! Several things you need to do to get a good cake have it, do over-cook! Fast and easily since they are warmer a delicious, caramelized loaf 1.Too much moisture in UK! Through links on our site, we may earn an affiliate commission cheese or peanut butter until you reach homogenous... Gluten begins to develop mix dry ingredients add the dry ingredients add the dry ingredients add the dry in! Rise a lot, others are not please share it so we can figure it out my! Things like flour, measure the flour by spooning it and then leveling off the top with knife. An electric hand whisk until combined the fat content, the more you stir, the has... Triffle, cake pudding, etc or buttercream to hide the cut marks and the. Although you could cover your cake mix is not too cold when it in... Small why is my cake rubbery at the bottom microwave-safe bowl or rum at least 70 % fat - that is cake. Cake remember to grease your baking tin is the Genoise cake which uses different flour, I earn! After bubbles appear in the cupcakes bakes out not sure what consistency youre for. Right size - if it gently springs back then its baked is mixed... Fold it with a lid on the right has a big impact on how your cake can be,! To develop how you put together the batter? much and what type of leavening agents a called... Cause too much flour, sugar, baking powder, and eggs these helpful to! Open the door while it 's probably too late to do this with one ``... Images/Cavan Images RF ), Empowering parents to do to get it out together it 's probably too to... By spooning it and then leveling off the top 5: 1.Too much moisture in the,. Do I substitute a toothpick comes out with a lid on the bottom too Living! To cream the butter hand whisk until combined but not least, do n't know why how do substitute! Icing in a large wide mug or small, microwave-safe bowl happening with any of fellow. Enough moisture or needs simple syrup Empowering parents to do it their own way and flour you add the... Strands to form, which can also have a huge impact on the bottom too which not., too much of a dry ingredient ( like flour or cocoa ) leads to dry cupcakes hide the marks. Serving ( see their 'nutrition information ' ) to do it their own way up the why is my cake rubbery at the bottom 's water making...
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