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If you’re struggling with baking the perfect cake at high altitudes, here are some high altitude cake baking adjustments and hints for great results. If you’re baking in a kitchen below 3000 feet, you’ll likely be able to follow most recipes with ease – no modifications required.
Second, liquids are going to boil at a lower temperature at high altitude than at sea level, which means they’ll evaporate more quickly. This could leave you with a dry cake, or one that easily sticks to the side of the baking pan. Fortunately, we’ve found a few ways to correct for these factors.
Baking soda and baking powder are used to help your cake rise. To prevent your cake from rising too fast and collapsing, consider cutting back on the amount of baking soda your recipe calls for. Fill baking pans half full. Often times recipes call for filling a pan 2/3 full.
Baking soda and baking powder are used to help your cake rise. To prevent your cake from rising too fast and collapsing, consider cutting back on the amount of baking soda your recipe calls for. Fill baking pans half full.
Cakey and light, these healthy-ish cookies are similar in texture to muffin tops. An extra ¼ cup of flour and 1 teaspoon less baking powder are the only two adjustments needed to …
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