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1:22 pm
November 2, 2011
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I live outside of Denver, CO and just signed up for a cake decorating class. Hubby needs low sodium, so the boxed mixes are out of question. I use those to practice on and give away to friends/family/neighbors. But, would like to cook and decorate a cake for him. I have special baking power by Featherweight that has 0 sodium and special baking soda I ordered off Internet (Enery-G). Now, I need a good cake recipe adjusted for high altitude. Anyone have one they would be willing to share? 
2:27 pm
February 10, 2009
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Well, I lived in Aurora, CO for 7 years and found that there was very little adjustment needed for most recipes. All I ever really did was maybe a tiny bit less baking soda and/or baking powder, as in just making each measure "scant" as you measure it, and adding a bit extra liquid because most flour there is 'extra dry' thanks to both the altitude and the dryness of the climate. Look at the recipe and for every cup of liquid, start out with about a 2 Tablespoons extra water (or milk if that is more applicable), don't forget to count the eggs as a liquid and count each egg as 1/4 cup.
If you're up in the mountains higher than Denver, then that may mean more of an adjustment, but really just more of the same. Not all recipes needed even that much adjustment though.
9:46 am
October 10, 2009
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Hi Tracey. Our local newspaper publishes a list of altitude adjustments decrease butter and sugar by two tablespoons per cup each. Also increase oven temp 25 degrees. Happy baking.
11:55 am
July 29, 2009
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I also live in Denver, and have never had any trouble with not adjusting cakes for altitude. According to "The New High Altitude Cookbook" by Beverly M Anderson & Donna M. Hamilton, for cakes at 5000-6500 ft (lower value for lower altitude, higher value for higher altitude):
For each teaspoon of baking powder, baking soda, or cream of tartar, decrease by 1/2-2/3t.
For each cup of sugar, decrease by 2 1/2-3 T.
For each cup of liquid, increase by 3-4T.
Increase cake flour by 2T
Increase baking temperature by 15-25 deg. F.
They further say to begin adjustment for your altitude by reducing baking powder, baking soda, or cream of tartar. Liquid and flour adjustments may not be neccessary after adjusting the leavening; this can be determined by experience. Very rich cake batters may be better if shortening is decreased 1-2T.
Hope this helps!
12:46 pm
October 10, 2009
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Good input Heather. I hadn't read that; must find it and then forward to the food editor.
8:06 pm
July 29, 2009
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It's a great cookbook, all kinds of handy stuff for altitude cooking. Not only lots of recipes, but how to adjust your own favorite recipes. :)
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