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

kgagnon7779
kgagnon7779 Posts: 216
edited October 2024 in Recipes
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?

Replies

  • billsica
    billsica Posts: 4,741 Member
    birthday pie?
  • ricepattikay
    ricepattikay Posts: 46 Member
    Maybe you could call a bakery and ask them?
  • kgagnon7779
    kgagnon7779 Posts: 216
    birthday pie?

    Good solution - not quite a part of my vision though! I can't put fondant on a pie..
  • PhotogirlTX
    PhotogirlTX Posts: 85 Member
    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
    hummzz Posts: 385 Member
    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
    kgagnon7779 Posts: 216
    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
    MarshallLuke Posts: 177 Member
    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
    kgagnon7779 Posts: 216
    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
    kgagnon7779 Posts: 216
    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
    fudgebudget Posts: 198 Member
    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.
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