Heaven Cakes!

High-altitude Baking Tips?

Just moved to a town over 7000 ft. Many of my cookbooks don't address altitude, although some do. Can anyone provide some tips on what I might change to recipes for baking over a mile high? Thanks

This is for Shortened Cakes at over 7500 ft:

Baking powder - decrease by 60%
Flour - increase by 9%
Eggs - increase by 15%
Sugar - decrease by 9%
Fat - decrease by 9%
Liquid - increase by 22%

Edit: The book only mentioned this one thing about cakes. It doesn't have a chapter on high altitude baking. I found all kinds of websites that pertain to this subject. Here is one link:

http://www.suite101.com/article.cfm/cake_decorating/31903

Technorati Tags: Address, Baking Powder, Baking Tips, cake decorating, cakes, Cookbooks, eggs, flour, High Altitude Baking, Mile High, recipes

Betty

This is for Shortened Cakes at over 7500 ft:

Baking powder – decrease by 60%
Flour – increase by 9%
Eggs – increase by 15%
Sugar – decrease by 9%
Fat – decrease by 9%
Liquid – increase by 22%

Edit: The book only mentioned this one thing about cakes. It doesn’t have a chapter on high altitude baking. I found all kinds of websites that pertain to this subject. Here is one link:
http://www.suite101.com/article.cfm/cake_decorating/31903
References :
"Professional Baking – fourth edition" – Wayne Gisslen

20 April 10 at 04:14

paul

i didnt even know that altitude matter…execpt for like certian cakes…idk what would help…
References :

20 April 10 at 04:56

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