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WASC in high altitude (Colorado)

post #1 of 7
Thread Starter 
I'd like to try the WASC (White Almond Sour Cream Cake) since everyone raves about it. Has anyone baked this in high altitude? Did you need to make any adjustments?
post #2 of 7
I am in New Mexico at about 5200 feet elevation. I have made the WASC many times with no adjustments, and it has always worked well.

post #3 of 7
I think I depens on the recipe, I usually add 1T of flour to batter
post #4 of 7
I'm in the Denver metro area and have made the WASC several time successfully with no modifications.
"Life Itself Is The Proper Binge" - Julia Child
"Life Itself Is The Proper Binge" - Julia Child
post #5 of 7
Thread Starter 
Thanks everyone! I tried this without adjustments this week. For some reason my 8" x 3" cake fell. I split the recipe in half. After reading some other posts I may have beat it too long. My cupcakes turned out from the same batch. I'll have to try again sometime.
post #6 of 7

I'm at 8900' (Colorado) and, for some reason, have had results with only a half recipe, even using a cone or nails. 


Flour - add 3 Tbsp.

Sugar - decrease 2 Tbsp.

Water - increase by 1/4 cup

Careful to not over beat.

I lower the oven and bake it a little longer.

I use baking nails no matter what size pan.


If somebody figures this out for the full recipe, let me know! We lived on a CA beach before retiring and now converting all my recipes from 0' to 8900' is less than ego-building. 

post #7 of 7

Hi, sbachorosk, I'm right down the road from you! I bake mostly from scratch now but when used to use a WASC or cake mix extender I did the following:


1 18.25 cake mix (I don't know how to make it with the smaller mixes, as I haven't used it since before they "shrunk")

1 cup (less 2 tbs) sugar

1 1/4 cup flour (when making chocolate, 1 cup flour; 1/4 cup cocoa)

1/2 tsp salt

4 eggs

8 oz sour cream

1 tsp complementary flavored extract

whatever the liquid called for on the mix instructions (they're not all the same) PLUS 1 tbs of the water and 1 tbs of the oil


Like kmatray, I bake at a slightly lower temperature but start checking on the early side.


BTW, kmatray, I don't envy you baking at that altitude! I'm at just over 6000' and it's hard. It's taken me years to get my recipes worked out. There's a lot that just don't adjust, or at least I can't get them to adjust! I moved here from New England 16 years ago. Baking-wise, it was humbling, that's for sure!

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