Little.Red.5
Posted 16 Jul 2018 , 10:46pm
post #1 of 3
So, this might be silly, but when I was in utah, my cakes had the tendency to fall. Now that I'm in Virginia (4000 ft elevation difference), my cakes are dense and don't rise well. I have been trying over and over, but I can't find the magic middle. I'm just about to my wits end, but my stubbornness won't let me. I suspect my baking powder may be too much or too little, but I don't know how to tell the difference. Any advice/tips?
2
replies
SandraSmiley
Posted 17 Jul 2018 , 12:25am
post #2 of 3
Are you using a recipe? Unless otherwise specified, recipes are usually formulated for altitudes much less than 4,000 feet, so should work find, without further adjustment, in Virginia. Or, you may need a new recipe.
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