High altitude ladies

vnstacie

I'm making a cake for O, and the directions don't say anything about high altitude, is there a set amount of extra flour or whatever I'll need to add to make it work??

Ive never done a cake from scratch at high altitude, and I'd I use a box it says what to do!

Help me please? 

MsCrispy

I currently live at sea-level, but I was born and raised in Denver and baked a lot as a teenager. I usually just decreased the oven temperature by 25 degrees and add a few minutes.

You can find recipes that change the flour and liquid contents as well, but you don't really have to.

I found my cakes crack more in Denver. I'm not sure if that is due to the altitude or lack of humidity. They still tasted good!

vnstacie

I'm in Cheyenne, so just an hour up from Denver! 

I read about adding liquid and dry ingredients, but was unsure.

Thanks for the info.  

becasmeca

TBH, I have never done anything different and my cakes always turn out fine be it from scratch or the box! Yummy cake!

vnstacie

becasmeca:

TBH, I have never done anything different and my cakes always turn out fine be it from scratch or the box! Yummy cake!

Ok thank you!