I moved to Colorado from Georgia two years ago and have not made a cake from scratch since then. I'm too scared! Has anyone had luck with a high-altitude WASC recipe? It's all I hear about on the boards and by golly, I want to make one too! Any help would be appreciated!
I think this is something you are just going to have to play around with.
When I lived at 8500 ft I tried (I think) once and had fair results w/o changing anything in my *original* recipe.
I suggest 1) more liquid (up to 1/2 cup) 2) a bit more flour 3) bake longer but be careful not to overbake & dry it out. That's the biggest problem w/high altitude baking. Once you remove from oven let cool in pan only about 10 minutes, then promptly wrap well in plastic wrap or a plastic bag. Freeze if you don't use w/in 24 hrs.
I am from Colorado too and I have made one! I just did the high altitude ajustments on the box ( I use PB brand cake mix) then added the extra ingredients. It was very dense and a little dry, but still pretty good! (use a flower nail in the center too).
I am in Greeley, about 5,000 ft...I haven't made any adjustments to the WASC and it's been perfectly fine and yummy for me. I do use kakeladi's original, don't know if that matters.
Thanks for the help and tips. I'm going to try to make kakeladi's WASC recipe this Friday and see how it turns out.
I did it - I did it! I made kakeladi's WASC recipe and it turned out great! Big, fluffy 8" rounds. Yum! I torted them and layered it with cream cheese icing, strawberry jelly, and fresh strawberries. Thanks for all of your help!