• 

• 

You learn something new everyday! Like usual, I decided to bake a poundcake after a recipe popped up on my Pinterest feed. I decided to bake Elvis’ Favorite Poundcake and had at it. Making the batter was easy enough and when I pulled the cake out of the oven, I was stunned! It was so beautiful! The design of the bundt was so sharp and pretty! All was well until…I cut a slice. Check out the doughy, gluey ribbon at the top of the slice!

At first I thought it was raw, but after taking a bite, I knew it was cooked, just baked poorly. I googled pictures of perfect poundcake textures when a King Arthur Flour post came up with 2 slices of poundcake laid side to side. One with a perfect crumb, and another with gluey dark ribbons at the top, like mine. It spelled out what went wrong. I over beat my batter.

Well, you win some, you lose some, but you can always do better. Thanks to this fail cake, when I add flour to a cake batter, I never mix on anything higher then medium. So far, that tip has served me very well.