Okay, this sounds crazy, but...
I was recently told that you can't successfully bake a cake at sea level, and transport it to a high-altitude area, without the cake falling.
It seems to me that once the cake is baked and the cell walls are set, you should be able to take it to any altitude without an issue. I did a google search with no results, so thought I'd come ask the experts.
If no one has an answer, I think I'll do an experimate and take a road trip to Tahoe, just so I can find out if it's true.
sounds nutty to me, too.
The issues with high altitude and baking are in the actual baking. Once something is baked, the altitude will have no effect on it. We who live at high altitudes would have no Hostess or Little Debbie cakes on our grocery store shelves if that were the case.
That makes perfect sense, and follows my original line of thinking...even though I never correlated it to pre-packaged breads and snacks. Sometimes I miss the obvious even when it's staring me in the face!