Another (High Altitude?) Cake Disaster For Me!
Decorating By Angelgirl Updated 1 Jul 2007 , 5:27pm by JanH
I have NEVER had trouble making a boxed cake until I moved to Denver. In the past 1.5 years, I have thrown out more cakes that I ever imagined I would. I have done everything I can to make the high altitude not be a problem- adjusted the temp, used baking strips, a flower nail, added flour etc. etc.... Sometimes cakes work and sometimes they don't.
I was making my cakes for my final lesson of Wilton 3. The first, larger cake turned out PERFECT but the smaller one of the the top tier fell out of the pan in pieces. This happened to me a few months ago with a birthday cake I made for a very close friend. I don't understand how one cake could be perfect and the next just awful!
Whew, I'm so frustrated!
I've baked in Flagstaff, AZ--over 7,000 ft. I used DH chocolate cake mix and followed the High Altitude directions on the box. No problems at all. The texture was definitely different than the results I get here in Cleveland (basically sea level), but overall, it was fine.
HTH
Rae
High Altitude Cake Adjuster Info:
http://tinyurl.com/3d6p5s
Hight Altitude Scratch Cake and Mix Recipes:
(5,000, 7,500 & 10,000 ft. elevations.)
http://www.cahe.nmsu.edu/pubs/_circulars/circ293.pdf
High Altitude Baking Book:
http://tinyurl.com/328mhs
HTH
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