Anybody live above 9,000 ft and have...

kgagnon7779

figured out baking in the clouds? Need tips! My cakes work sometimes - I've tried from scratch, from a box, a combination of both, and it's just a crapshoot. My daughter's birthday is tomorrow and I have grandiose plans for her cake - I'm really good at the decorating and stuff, but can't get the @#$& cake to cooperate. Anybody?

billsica

birthday pie?

ricepattikay

Maybe you could call a bakery and ask them?

kgagnon7779

birthday pie?

Good solution - not quite a part of my vision though! I can't put fondant on a pie..

PhotogirlTX

Well, I have always added about 1/4 cup of extra flour to any of my dishes.. Now I am not at 9000 feet.. rather 6600 in Eagle, CO.. but my cakes and cookies have all come out great! You might also check out: http://www.highaltitudebaking.com/


Good Luck

Cherie

hummzz

Or you can buy just the cake from the bakery and you can decorate it yourself if you're really bent on doing it yourself. I live in Denver at 5280 feet. Yes the Mile High City...but we put a tablespoon or 2 extra flour in our mixes to accommodate for the high altitude.

kgagnon7779

Well, I have always added about 1/4 cup of extra flour to any of my dishes.. Now I am not at 9000 feet.. rather 6600 in Eagle, CO.. but my cakes and cookies have all come out great! You might also check out: http://www.highaltitudebaking.com/


Good Luck

Cherie

Thanks for the tip - I know I've added extra flour before, but not that much. I'll try it and I'll check the link. I'm not too far from you - Winter Park -

MarshallLuke

birthday pie?

"You put candles in a cake, its a birthday. You put candles in a pie, somebody is drunk in the kitchen."
-Jim Gaffigan

This website might help:
http://www.kingarthurflour.com/recipes2008/high-altitude-baking.html
It seems to take everything into consideration.

kgagnon7779

Or you can buy just the cake from the bakery and you can decorate it yourself if you're really bent on doing it yourself. I live in Denver at 5280 feet. Yes the Mile High City...but we put a tablespoon or 2 extra flour in our mixes to accommodate for the high altitude.

I've thought of this, but I'm so stubborn - I don't know why I need to do it because baking makes me so CRAZY. I feel like I need to conquer it or something. It's funny because all the high altitude directions don't even come close to accommodating my altitude. I think they're like "Good Luck with that!"

kgagnon7779

birthday pie?

"You put candles in a cake, its a birthday. You put candles in a pie, somebody is drunk in the kitchen."
-Jim Gaffigan

This website might help:
http://www.kingarthurflour.com/recipes2008/high-altitude-baking.html
It seems to take everything into consideration.

I love that! Thanks for the link - it's very detailed. I feel like I'm doing a science experiment!

fudgebudget

I live in Santa Fe (7000 feet) and baking has been a challenge. Decrease your rising agents by a third or half and it will help - at higher altitudes your baked goods will rise much faster and then fall.

Oddly, I've never had a problem with using yeast here - I've taken to using yeast in more than just my breads since it's more predictable than baking powder or baking soda. I roomed with a woman from Italy during an internship a couple of years ago, and she said that over there they'll use yeast in place of chemical leaveners most of the time. She even put it in cookies. That was at 6000 feet and we never had any problems baking there either because of it.