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Jackibowen...or anyone knowing about high altitude baking

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  • Jackibowen...or anyone knowing about high altitude baking

    Hi,

    I made a boxed cake the other day...a Jello Poke Cake, which I haven't made for a long time. For high altitude, the instructions said to add 1/4 cup of flour, so I did. There were two methods of making the cake...use whole eggs or use egg whites. I chose the whole egg. The cake seemed heavy to me. I'm wondering if it was because of the flour or the choice of using whole eggs, or possibly both. I wanted to make it again, but want it to be lighter. Any advice???? Thanks!!

  • #2
    Re: Jackibowen...or anyone knowing about high altitude baking

    I use to live in Co. did you read high altitude instructions on the cake box mix? I think if you google high altitude baking they can give you some hints. I know it's different. I made a cheesecake once and it took longer to bake & so many cracks never again. It will take some time to adjust. I lived in Centennial,Co. loved it,met so many wonderful people. It is a beautiful state.

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