A Baking Lesson: White Whole Wheat Flour

For the longest time, I've been reading food blogs talking about King Arthur White Whole Wheat Flour. Whenever I would think of it, I would look for it at the Quincy Hannaford, Stop & Shop, and Good Health Natural Foods. I think I even looked at Trader Joe's.

I never saw it. Until a couple of weeks ago. Finally I found it in Quincy's Stop & Shop. So I scooped it right up!

I made some corn muffins with it, which were really good. I'll definitely buy this flour again. So far, there doesn't appear to be a more inexpensive store brand, so King Arthur it is.

Now there was one slight mishap and I'm not sure if it was the flour or me. I used this chocolate cupcake recipe to make a single layer cake for Valentine's Day.

The cake was still really good, but the consistency was off. As I cut a piece to take it out of the pan, it crumbled into pieces. I was so disappointed! #cakefail Good thing it wasn't for public consumption!

I topped it with a vanilla glaze and used chocolate chips to make a heart design on top. It was pretty cute before I cut it. *sigh* I only used white whole wheat flour for the cake. I thought it was supposed to be fine for dessert and did not need a mix of all-purpose flour or cake flour. Maybe I needed to use more liquid?? Am I missing something? Any helpful hints out there?

*Updated* I just grabbed another piece of cake, and it appears that after a night of refrigeration, the cake is holding its own and slicing much more normally. #cakesuccess

Maybe we ate it too soon after baking last night? We ♥ cake!

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