I have been experimenting with different flavors for wedding cakes and I would like to have all of my cakes made from scratch, however, they either sink in the middle or crack and fall apart when I take them out of the pan. I measure carefully and follow directions, check my oven temperature, but I am beginning to wonder if my high altitude has anything to do with my difficulties. What adjustments should I make for an altitude of about 6,000 ft.?
I was just going to say that you might be underbaking or overbaking -- until I got to the end. I don't know anything about adjusting recipes for diffferent altitudes. I would say you're probably right though if you're at 6,000 feet.
Here are a just a few links I found that might help: