Cakes Sinking In The Middle Or Cracking

Baking By nanny37 Updated 21 Apr 2009 , 7:00am by xstitcher

nanny37 Posted 20 Apr 2009 , 4:14pm
post #1 of 3

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.?

2 replies
cylstrial Posted 21 Apr 2009 , 2:09am
post #2 of 3

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.

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