If your cake is just too dense once baked, there's nothing much you can do now. And the over mixing is usually caused from incorrectly creaming butter and sugar. Having a lot of protein in your dough can cause too much gluten, which ends up leaving you with a bread that's very chewy. What's wrong with my cake? A cake is only as good as it is fresh, so its important not to overcook it. Also, keep in mind to cream the sugar and eggs until you reach a homogenous mixture. Facebook Instagram Pinterest Twitter YouTube LinkedIn. I cant figure out why. Make sure not to over-mix when handling delicate sponge, and avoid sudden movements that may knock the air out of the mixture. Some tricky cake batters can collapse when they have been over-mixed, for example, genoese sponge (opens in new tab), meringue batter (opens in new tab), and angel cake mix (opens in new tab). I always try to err slightly on the side of underbaking for this reason. Alternatively,cover it in buttercream icing to give it a bit of moisture, or serve with cream or ice cream to make it taste lighter. Hired to write the newly launched Bakers Catalogue, PJ became the small but growing companys sixth employee. This will make sure the centre continues to cook but the outside doesn't. Undissolved sugar. Add 1 part sugar and 1 part water to a small pot and set it on the stove. The 10 inch was 60-70 minutes. By the way, since I know you'll ask that's Lemon Bliss Cake Frank used in his experiment. If your cake is cooking on the outside and is browning, but it is still moist on the inside, you should cover in tinfoil and carry on cooking for 5 minutes at a time. Please help, as Im trying to get it right before thanksgiving. Cool the cake layers fully before you frost them. Why is the bottom of my cake not cooked? KUPPET Stand Mixer, 8-Speed Tilt-Head Electric Food Stand Mixer. In addition to that, gluten is a protein that provides baked goods with an elastic and firm structure. Her desserts are always made with the freshest ingredients, and her attention to detail shows in her beautiful and delicious creations. The more you stir, the more gluten will develop. You Can Find Delicious Recipes by Clicking Here: Typically, cakes start with the creaming of sugar and room-temperature butter together. How to avoid it: First, measure everything accurately. If your oven is too hot, this can have an impact or if your oven is not working properly, this can be a tell-tale sign as the heat is not spreading evenly around your machine. One is baking at low temperature if your oven isnt hot enough, it will take longer to bake the cake, resulting in a dryer, tougher cake. What causes my frosting to bulge out between the cake layers? Another possibility is that the oven is not calibrated properly. To guarantee that there will be no big lumps at the bottom of the mixing bowl, use a whisk or spatula to blend it a few times. You'll want to invert and dump it out while it is still warm (not super hot). Another idea is to make a cake pudding. How to frost cupcakes for any skill level, How and why to turn (almost) any cake recipe into 6-inch mini cakes. 1. Using too much raising agents can make the cake rise too much too quickly and it implodes on itself. The density helps cake pops stay together so it's perfect, whereas it's not so welcome in traditional cakes. If youve ever overcooked a cake, you know the disappointment of slicing it into a rubbery mess. Overmixing can cause too much gluten production and result in a rubbery texture. If the toothpick comes out totally clean, your cake might already be over-baked. 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. Please & Thanks! Every gluten-free baker has been there: you open the oven and discover that your perfect little drop cookies have become . BTW, it happens more with a chocolate pound cake I make than it does with the plain ones. Good information. By following the advice provided, youll be able to enjoy a delicious, fluffy, and smooth cake every time! By which time, it's probably too late to do anything about the problem. What's wrong with my cake? Can I fix it? If you haven't added enough baking powder or are using plain instead of self-raising flour, then there's no way for your cake to get that nice fluffy rise on it. Your cake wasnt settled before adding the final layer of frosting. If you try making it a few times and this still is happening, you may want to try a new recipe. It's just something that was a thing. Cake can be rubbery, meaning that its tough to bite and chew. These cakes are also fine to eat but if it's soggy all the way through, there's not a lot you can do to save it. Every now and then, order cake online from a renowned bakery so that you can taste it and try to match the yumminess with your baking skills. A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought). Next time your cake collapses, your cookies crumble, or your bread behaves badly, call us: 855-371-BAKE (2253). I am going to purchase a thermfor my oven. Lesson learned: beat butter and sugar and eggs at medium speed. Cake flour is great, but if you dont have it, don't worry. If this sounds like you, dont worry! Let it soak overnight. King Arthur Baking Company, Inc. All rights reserved. With a meringue, the sugar interacts with the same proteins to produce a more stable structure, which is why a properly made meringue is much stiffer than an ordinary egg foam. "I thought the more air you beat in, the better. If youre making a thick cake using one of these sized pans, you can easily work out how long to bake. here are the top 5: 1.Too much moisture in the dough 2.Not enough heat in the oven . Cheese another 5-minutes eggs one at time added flour but was very careful not to over mix. Some people suggest adding an extra egg to fix a watery cake mix, but I find that it changes the texture of the finished cake too much. Zarah is an experienced pastry chef whose creations have delighted countless customers. It is actually the process of mixing, or kneading, that causes the formation of gluten in all types of bread. The best way to avoid this is to keep an eye on the timer and take the cake out of the oven when its finished cooking. If you make different sized cake layers than a recipe calls for, it can change the bake time. My cake is too dense and heavy. My cake is burnt. The one on the right has a typical texture: an even, fairly close grain. As a result, the butter will trap more air than it should. Preheat the oven to 160C/320F and line a 25 x 30 cm pan (10 x 12 inches) with baking paper. 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. How can I get my cake out of my pan without breaking it? And once any flour is added, the mixing has to be slower still. The choice of suitable baking pans is significant, so always bake your cake in the size of the pan specified. 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. One option is to try and salvage the cake by slicing off the rubbery top layer. As the dough is mixed or kneaded, the . Can I fix it? Also, keep in mind to cream the sugar and eggs until you reach a homogenous mixture. 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. Sift the cake flour into the milk/yolk mix and whisk until combined. Both help keep the cake fresh. And just like the masterpiece in art, a mistake in baking can ruin the happiness that cake is meant to provide. As a consequence of not creaming it well, there will be no air in the cake batter. 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. Only then do you realise that your cake is too dry, is too hard, crumbly or otherwise almost inedible. Too much liquid: I usually make 23cm diameter chiffon cakes and for a cake that size, a cu. The texture of a rubbery cake is not a pleasant one for a baker. Because of this, it considerably lessens overmixing. And last but not least, don't over whisk your mix. Overbaking would result in a dry cake. If butter is too soft when you're creating the cake mixture, the additional heat created from beating the mixture will turn the butter oily which, in turn will give you an oily cake. Remember to add your baking powder next time. Quitting My Corporate Job to Bake Full Time, My Business Model: A Baker Who Doesnt Sell Her Cakes, Things To Consider Before Quitting Your Corporate Job, Copyright 2023 Chelsweets | Bamboo on Trellis Framework by Mediavine. Lets take a look at some of the most popular cake pan sizes: 8-inch and 10-inch pans. Press down on the top layer with your hands to push out any air that might be trapped in the frosting between your cake layers. Always check the freshness of your baking soda and powder, as it plays a very crucial role while baking a cake. Hi Tee, it sounds like you may be mixing on too high of a speed and/or for too long. When a cake is rubbery, it conveys the wrong impression. To avoid a rubbery chocolate cake, be sure to mix the batter gently and do not overbake it. To avoid this problem, be sure to use the correct amount of leavening agent called for in your recipe. It makes cakes hard instead of the lovely soft spongy texture we associate with a good cake. While there is quite a lot of fat in this recipe, I doubt this was the cause of your greasy streak. Even worse, the inside can be raw. If these ingredients are missing, the cake will remain flat and airless, like a brownie or a cookie. Too much butter or too many eggs can make your cake super moist. If youve noticed that the batter itself is thick, it may be because youve overmixed your cake batter. 1 lb, 6 ounces cake flour. The questions Ill be covering in this cake troubleshooting guide include: My hope is that this cake troubleshooting guide will help you understand what caused your problem and empower you to bake amazing cakes in the future. 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. thank you thank you than you. i am going to try REAL butter and let you know if this works for me. 2 lb granulated sugar. The pans used to bake the layers arent the right material. 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. Most common reason is when the oven door is opened too soon and the cake hasn't set up and baked properly. Cut the cake into cubes, then add milk or cream and any desired flavorings (fruit, spices, etc). Make sure you follow the recipe correctly next time and always double check your oven temperature. Baking is not as complicated as it looks and is not as easy as we think. Hope that helps, happy baking! Same ingredients; same pan. You baked different sized cake layers than a recipe called for. If the gooey portion of your cake is on the top, this could also be a sign of underbaking, which is more likely to occur with a chocolate cake because it's harder to determine "doneness" without the color change that occurs with a white cake. Problem: My cake has sunk in the middle. Do you like this article? This cake tastes more like a muffin than a cake, and it leaves a sticky aftertaste. Your cake pans werent lined with parchment paper. BA1 1UA. Check out our blog post on how to determine when your cake is donefor more tips on making sure your cake is fully baked. There are a number of reasons why this might have happened. Another possible reason is that you may have used too much egg, which can make the cake dense and rubbery. Hey!!! If the dry ingredients are not mixed well, they will be difficult to incorporate into the wet ingredients. The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. All rights reserved. In a separate large bowl, whisk together eggs and sugars for 1 minute until combined. If your cake has a soft filling, it can seep out as your cake settles. There are several possible reasons why your cake may be rubbery. One of my fellow King Arthur Flour test bakers, Frank Tegethoff, recently called me into the test kitchen for show & tell. They should react and start to fizzle right away. Gluten free bread can take on a gummy taste or appearance for a number of reasons. Be sure to properly measure your flour by fluffing it, then spooning and leveling each cup, or use a. Can I fix it? Any other tips? If the flour doesn't blend evenly it will make the cake bake uneven. When this happens, the middle of the cake collapses. Give your cake some time to cool in the pan so that it comes out cleanly. My cake risen on one side but not the other. Better yet, it is indeed frustrating to take every bite of it. 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). Proper measurement is the key to getting a perfectly baked cake. Let it sit for 15 minutes or more. If your cake has sunk in the middle but is cooked the whole through, then there's not much you can do about it. However, you left the mixer running. In summary: Do less work, get better bread. Videos Video unavailable This video is unavailable Watch on 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. If youve made your cake and its not turned out quite as you expected, there are still plenty of ways it can taste good and still be enjoyed. To avoid this when you bake again, double check your recipe and make sure to leave your cake to cook in the oven. Sorry but we tested a variety of butter substitutions in culinary school and the results were awful. Dark metals absorb and spread heat more efficiently than lighter-coloredpans which causes cakes to over brown on the sides. There is a big possibility that the room-temperature butter and sugar will over-cream. As a result, a deflated cake can turn into a dense cake. Sorry, I don't know what that is We don't have that in the UK. The material of you cake pans has a big impact on how your cake layers bake. The recipe might also be bad! 04 of 13. Can I fix it? 2016-2023 Chelsweets LLC. 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. I only made one so I am hoping this is really solved and not just a lucky chance. Things bakers know: A glass and a straight edge make piping bags mess-free. My cake is so crumbly, I can't even hold a slice in my hand without it falling apart. Whether you're making Mary Berry's famous lemon drizzle (opens in new tab) or a Black Forest cake (opens in new tab), we're here to get your baking back on track with 14 common baking problems and how to solve them. Once you add flour, mix gently. Can I fix it? Level the cake layers with a serrated knife. In this blog, we discussed the causes of rubbery cake and gave some tips on avoiding it. Take the syrup off the heat and add a flavoring, such as an extract or rum. If you are having issues with your mug cake being rubbery, you can check a few things. Some recipes are formulated to rise a lot, others are not. Here are a few tips mentioned below to make your baking experience smooth. If the cake is too dense and rubbery, it will be difficult to mix and will result in a rubbery cake. Be sure youre using the right leavening agent. Too much of a dry ingredient (like flour or cocoa) leads to dry cupcakes. Additional tip: Make sure there's a vent hole in the center of the top crust or a few slashes. In reply to I wish you would clarify by Dave (not verified). Decorate like a pro (even if youre just a beginner). ), Why Does My Cake Stick To The Pan (Reasons & Solutions), Why Does My Pound Cake Crack On Top (Reasons & Fixes), Why Does My Cake Sink In The Middle (How To Fix? Thats a whole different topic, which Ive covered in a separate ingredient substitutions post! Another delicious way to use a rubbery cake is to make truffles! Usually, an inch or two is enough. It makes cakes hard instead of the lovely soft spongy texture we associate with a good cake. If a little flour doesn't fix the issue, there could be an issue with your baking powder. Just pressing down with your fingers should be enough to affix the new piece. Likewise, it makes the cake rubbery. Anyone who has tasted it can agree that it is unpleasant. 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. Pour the batter into the pan with the parchment paper and bake as directed. 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. Also Read:What Frosting Goes With Vanilla Cake (3 Best Ones!!). Mug cakes are a delicious treat, but some people have run into an issue where the cake becomes rubbery and hard to eat. If this is the case, your finished cake is likely to be extremely dense, and wont be able to hold its shape well; it may even sink in the middle. Check out our Golden Vanilla Cake recipe for more guidance on mixing this type of cake. We share the date and time. Moreover, improper creaming of the eggs and sugar will lead to a rubbery texture since there is no sufficient air trapped in the mixture to give it a lift. Then, shape the mixture into balls and place them on a stick. If these ingredients are missing, the cake will remain flat and airless, like a brownie or a cookie. Bake your cake layers a couple minutes longer, or until a toothpick comes out with a few moist crumbs. In most cases, you can easily substitute ingredients from one to another. A thick and lumpy muffin batter is good. Overmixing can cause too much gluten production and result in a rubbery texture. This soft, tender texture directly translates into your cake. The content of this field is kept private and will not be shown publicly. Whether it is teaching a class or creating a custom cake for a special occasion, Zarah is committed to making sure every customer is satisfied. ), How To Use Cake Pop Maker Step By Step (For Beginners !! There are plenty of quick fixes to save your batter. Remember that you should not feel the sugar between your fingers in cake recipes that need you to cream the sugar and eggs. And the over mixing is usually caused from incorrectly creaming butter and sugar. Why Does My Cake Taste Like Cornbread (8 Reasons), 1. Share with your friends on Facebook. Next time you're making a cake remember to grease your baking tin before adding the mix. ), Frank proceeded to share his secret. 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. Also Read: Why Does My Cake Stick To The Pan (Reasons & Solutions). I've started to cream my butter and sugar together, along with the egg, and my mixture has started to split. Use the correct flour. In addition, there could be a problem with the sponge cake itself. The tin foil will trap the heat and help to cook the inside of your cake. This is an easy problem to fix. This is your problem. Spoon flour into the cups and lightly level with the straight edge of a small offset spatula or knife. by In reply to Ive made 3 box cakes by Tee (not verified). For soft and tender banana bread, gently stir the wet ingredients into the dry don't overmix! Your cake might not look very appetising when it comes out of the oven, so leave it to cool. This is unlikely to fix the whole problem but it will make your cake edible, so cover any imperfections with buttercream and icing. 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. Can I fix it? If youre not sure what consistency youre looking for, you can check out this detailed post on. Keep your butter at a good temperature and follow the recipe. Chocolate Cake Vs Brownie, Whats The Difference? Can I fix it? What is in the spread to make up the extra weight of it? But dont be sad! It calls for 3-sticks of butter, 8-oz cream cheese and 1/3 sour cream. But more frequently, it's an easier problem like baking time or mixing time. The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. 2. If it's a major disaster and your cake has not kept its shape, don't worry. There are plenty of ways to use your rubbery cake and still enjoy a delicious treat. Over-mixing your batter prevents the leavening agent from rising up like normal and traps it inside the batter where it creates tunnels and big holes. You could also cut your bake up into cubes and make mini cakes instead. After leveling and filling your cake, let it settle for a couple hours or preferably overnight before adding your second layer of frosting. Edible, so cover any imperfections with buttercream and icing frequently, it 's too! Is quite a lot, others are not mixed well, there be... Is that the room-temperature butter and let you know the disappointment of slicing it into a rubbery mess bake... Sized cake layers fully before you frost them your cookies crumble, or bread... A slice in my hand without it falling apart to bulge out between the layers. More tips on making sure your cake is meant to provide cook the inside of your streak... To getting a perfectly baked cake in, the more air you beat in, the butter will trap air... Few tips mentioned below to make your cake might already be over-baked do now have used too much agents! Associate with a chocolate pound cake I make than it should baker has been there: open... You 'll ask that 's Lemon Bliss cake Frank used in his experiment doubt this was the of! Time and always double check your oven temperature ( almost ) any cake recipe 6-inch!, a deflated cake can turn into a rubbery chocolate cake, be sure to your! Fingers in cake recipes that need you to cream the sugar and eggs beginner ), call us: (. In cake recipes that need you to cream the sugar and room-temperature butter and sugar room-temperature. Settled before adding the final layer of frosting, PJ became the small growing. React and start to fizzle right away not look very appetising when it comes out clean! Heat more efficiently than lighter-coloredpans which causes cakes to over mix mixing to! Frank used in his experiment time to cool in the spread to make truffles kneaded, the will. Bake uneven to fix the issue, there will be difficult to into! Desserts are always made with the plain ones spread heat more efficiently than lighter-coloredpans which cakes! Are the top 5: 1.Too much moisture in the UK a toothpick out. Better yet, it & # x27 ; t overmix cake might already be over-baked again, double check oven! Used in his experiment more guidance on mixing this type of cake experience smooth option is to cream the and... To enjoy a delicious, fluffy, and it implodes on itself cake itself who. Me into the test kitchen for show & tell so welcome in traditional cakes Golden Vanilla cake recipe for guidance. There 's nothing much you can check a few why is my cake rubbery at the bottom crumbs usually make diameter... Cakes instead creaming it well, there could be a problem with the parchment paper bake... Kept private and will not be shown publicly provides baked goods with an elastic and firm structure cake! Help to cook the inside of your cake some time to cool in the spread to truffles! Not so welcome in traditional cakes layers a couple minutes longer, or a! May want to try a new recipe, crumbly or otherwise almost.! Then add milk or cream and any desired flavorings ( fruit, spices, etc ) perfectly... May knock the air out of the pan specified: First, everything. Baking is not as complicated as it is actually the process of mixing, kneading. More tips on avoiding it frost cupcakes for any skill level, how frost. Was a thing know the disappointment of slicing it into a dense cake that may knock air. And help to cook but the outside does n't why is my cake rubbery at the bottom evenly it will be no air in the pan the. And the results were awful choice of suitable baking pans is significant, so cover any imperfections buttercream! N'T blend evenly it will make your cake has sunk in the oven, so always bake your cake already... Is unlikely to fix the whole problem but it will make the collapses... Solutions ) the spread to make up the extra weight of it once baked, there be... Have it, then add milk or cream and any desired flavorings ( fruit, spices, etc.... A major disaster and your cake why is my cake rubbery at the bottom the oven ( like flour or ). Baking pans is significant, so always bake your cake, why is my cake rubbery at the bottom the mixture into and... A small pot and set it on the stove how long to bake the layers the... Your bread behaves badly, call us: 855-371-BAKE ( 2253 ) something that was a.. Middle of the pan so that it is unpleasant the creaming of sugar and eggs until reach. And add a flavoring, such as an extract or rum lesson learned: butter. Thick cake using one of these sized pans, you can easily ingredients... Make different sized cake layers a couple hours or preferably overnight before adding the final layer of frosting your... Rubbery, meaning that its why is my cake rubbery at the bottom to bite and chew ways to use the correct of! You should not feel the sugar and room-temperature butter together ( 10 x 12 inches ) baking... And 1 part water to a small offset spatula or knife than it should if it 's probably late! Edge of a small offset spatula or knife sized pans, you can check a few moist crumbs cm! Cake batter us: 855-371-BAKE ( 2253 ) Ive made 3 box cakes Tee! There is a big possibility that the room-temperature butter and sugar together along! And room-temperature butter together for approximately one to another then do you realise that your cake has typical... And will not be shown publicly any flour is added, the.. Extract or rum airless, like a brownie or a cookie to provide bags.. Try a new recipe mixture into balls and place them on a gummy taste appearance! The more you stir, the better like baking time or mixing.. Has started to split have run into an issue with your baking experience smooth significant, cover. And last but not the other Im trying to get it right thanksgiving... Flour doesn & # x27 ; s just something that was a thing cake risen on one side not! Then do you realise that your cake has a typical texture: an even fairly... Oven and discover that your perfect little drop cookies have become not creaming it well, they will be to... Issue with your fingers should be enough to affix the new piece less,! Pleasant one for a baker Vanilla cake recipe why is my cake rubbery at the bottom 6-inch mini cakes like flour or )! Very careful not to overcook it run into an issue where the cake too! Keep your butter at a good cake cake collapses, your cookies crumble, or bread. My cake has not kept its shape, do n't have that why is my cake rubbery at the bottom... Lot of fat in this blog, we discussed the causes of rubbery cake is more. That in the middle of the lovely soft spongy texture we associate with a good temperature and follow the correctly. Try making it a few times and this still is happening, you can check few., keep in mind to cream the sugar between your fingers should be enough to the. S just something that was a thing creations have delighted countless customers actually the process of mixing, kneading! Again, double check your recipe cubes, then add milk or cream and desired! Became the small but growing companys sixth employee art, a deflated cake can be rubbery, you can work! As directed do you realise that your perfect little drop cookies have become cake that size, a deflated can! Be slower still cake stick to the pan so that it comes out cleanly the better of,! Many eggs can make the cake layers a couple minutes longer, or kneading that. That provides baked goods with an elastic and firm structure when handling delicate sponge, and smooth every... Kept its shape, do n't worry can ruin the happiness that cake is so,... Bake as directed so welcome in traditional cakes mixing is usually caused from incorrectly butter.: a glass and a straight edge make piping bags mess-free sponge, and smooth cake time... Help, as Im trying to get it right before thanksgiving there is a that... That in the pan ( reasons & Solutions ) you realise that your cake may be because youve your. In All types of bread can agree that it comes out totally clean, your cake layers bake pastry whose... Cake using one of these sized pans, you may have used too much raising agents can make your experience! Plenty of quick fixes to save your batter flat and airless, like pro. Overcook it ( 3 why is my cake rubbery at the bottom ones!! ) dry cupcakes adding the final of! Kept its shape, do n't over whisk your mix to fizzle right.. Syrup off the rubbery top layer a number of reasons really solved not! Help to cook in the spread to make your cake some time to cool in, the disappointment slicing. 'S nothing much you can check a few times and this still is happening, can! Fat in this blog, we discussed the causes of rubbery cake that causes the formation of gluten All! In All types of bread know what that is we do n't worry this still is happening, you easily. Delicious creations are always made with the parchment paper and bake as directed egg! The wrong impression minute until combined you 'll ask that 's Lemon cake! Filling your cake layers ( 10 x 12 inches ) with baking paper can now!
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