I have a client who is getting married up a canyon, but doesn't want to use the on-site baker. The owner of the Inn told her that the altitude change may cause problems if she uses a baker from down in the valley. The altitude change is approximately 1500 feet.
Have you ever heard of any issues after baking the cake? I would be baking it here in my kitchen as usual and then delivering which I don't think should cause any changes. None that I have ever heard of or that I can find anyway. Is the owner just trying to scare her into using his baker or is there actual reason for concern? Anything I should do to prevent problems?
AChemical leavening and evaporation happens more quickly at higher altitudes, but once the baking is complete moving the finished product to a higher altitude shouldn't change anything, assuming you can get the cake up the winding canyon roads in one piece.
High-altitude baking changes usually don't kick in until you get above 3000ft anyway.
No, the Inn owner is grasping at straws.
You won't have any problem. I live in the Rockies and have gone from 4000 feet to 8000 feet in elevationwith a wedding cake without a problem.
I have often done cakes with that change and not had a problem. Yes, it's possible there might be some mishap but I almost never experienced them. I have had a few develope fondant 'farts' (air bubbles) but that happens even without elevation changes.
I feel the Inn people are just trying to scare the bride into using them:)
Yep, I concur with the others...no problem.
Thank you! I figured it was ok, but this definitely improves my confidence in telling her it's ok. :)