I'm new to cake decorating, but not to baking. I moved to a higher altitude awhile ago and can't keep my cake batters from "breaking" or getting grainy before I put them in the oven. They come out with kind of a flat texture. My dilemma is that everyone else around me seems to do just fine with the same recipes. My ingredients are always room temperature. Does anyone have any ideas as to what I'm doing wrong?
How about posting the recipe you are using and the method of mixing you use. It's hard to say without knowing more. What exactly do you mean by breaking? Is it seperating?
My recipe is for a Basic White Cake and tastes amazing:
8 oz. all purpose flour
8 oz. cake flour
2 teaspoons baking powder
1 C unsalted butter
21 oz. sugar
1/4 tsp. salt
2 teaspoons vanilla
1 C egg whites
1 1/2 C milk
I whip the butter and sugar until creamy. (I use my KitchenAid with the paddle attachment.) Add the egg whites (one at a time) and the vanilla. Then add the dry ingredients alternately with the milk.
By "breaking" I do mean separating. The finished product kind of sinks in the middle and looks kind of gummy on the top (the inside is okay).
I have no experience with high altitude baking, but found this information and it sounds like some of what you are describing.. good luck!! http://www.wholefoodsmarket.com/recipes/kitchentips/cooking_altitude.html
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