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Nasty

High altitude wedding cakes

I am baking my godson's wedding cakes - he lives in Telluride Co at 8700 feet. I am a proficient baker at sea level, I know I need to adapt my recipes for the altitude. HELP please - I will arrive 3 days in advance and won't have too much time to practice there (and I live at sea level) Is it better to do from scratch or adapt a boxed mix cake? This is one of the most important cakes I've done (and I've been baking 35 years) my godson and his bride deserve a delicious cake!

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cake question

Posted 2009-08-06T16:52:41Z
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Kerry

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I suggest that you start from scratch. Cakes which contain varied ingredients tend to adapt to various weather conditions ( I had a sponge-typed recipe cake) in mind. Without elaboarting further, I wish to refer you to the following website:

www.cakecentral.com

Let me know how things go.

Posted 2009-08-07T01:25:15Z

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Kerry was invited by Yedda to answer this question.

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