Originally Posted by sister340
I haven't ever tried refrigerating batter before baking, but I may now!! I logged on this morning to ask "why are my cakes falling"? Time after time. I've been at this about 4 years, and have tried everything I can think of. Heat cores, rose nails, baking strips. I use the WASC cake and my cakes fall every time. So discouraging. I bake in different ovens, and that makes no difference. I live in a high altitude, wondering if I should be compensating some way. I will try the chilled batter idea.
Does ANYONE have input for me on this?
I've read on a few baking sites to replace the water in a mix with buttermilk, as water evaporates so fast at high altitude. I'm at sea level and use buttermilk in WASC cake instead of water and it works great. I also use self-rising cake flour in place of AP but adding self rising at high altitude wouldn't be such a great idea.
A short article on high altitude baking from Epicurious.
Almost all recipes are developed for use at sea level and, when used at or above 2,500 to 3,000 feet in elevation they will require adjustments for optimal results. Baking above sea level can be tricky because one set of adjustments emphatically does not fit all situations; each recipe, altitude, and set of atmospheric conditions is unique. However, different kinds of baked goods do tend to follow certain patterns. Below, are general guidelines for baking cakes, pies, cookies, muffins, quick breads, and yeast breads at high altitude.
The delicate formulas that make cakes rise and maintain texture are strongly affected by changes in elevation. Some rising problems crop up between 2,500 and 3,000 feet; above 5,000 feet, cakes typically rise during baking, but may fall or cave in; or they may have a heavy, coarse crumb. Batter may be strengthened by reducing sugar, or adding eggs, egg yolks, or slightly more flour. Acidity helps batter set quickly in the oven's heat, so replacing regular milk with buttermilk, sour cream, or yogurt can be helpful. Leavening is usually reduced, while flavoring agents are increased. Oven heat is sometimes increased 25°F or the temperature is kept moderate (350°F) but baking times increased. Boxed cake mixes often include high-altitude adjustments, but bewarethey are designed to work up to about 6,000 feet only; above that, cakes crash. Fortunately, many boxed cake mixes can be fixed using the same methods as you would for cakes made from scratch.
You might also want to check out Susan Purdy's book on high altitude baking. Link is below. The book has garnered a lot of of positive reviews.
I bought Purdy's perfect pie book last year (love it) and just recently found her perfect cake book at a local book store's spring clearance sale. I've only scanned through the cake book so far, but am pretty sure Purdy's Chocolate buttermilk cake will be my first go, as I always have too much buttermilk in my fridge!