So I am looking to make a WASC for the first time this weekend. Everyone raves about it so now I need to see it for myself.
I do live in Colorado and when I use a mix straight from the box with nothing added, I have to make the small adjustments for high altitude or else it sinks in the center like nobodies business (even with bake even strips)! So when I go to make the WASC cake, should I first follow the adjustment for high altitude and then add all the extras, or can I skip that part?
I used to live in california were baking was never an issue. High altitude sucks!