I was a big girl yesterday; I went ahead and baked cupcakes for my daughter’s birthday party. No big deal, right? Well, I have been frozen in trauma ever since I tried to bake up here at 7,000+ feet and noticed that the stuff I turned out was flat and dense, in a bad way. So then, I baked a few more times, in denial that I was up here in the high desert (and feeling attached to baking at sea level, which is what I lavishly did up to age 29)…and stuff was flat and dense. And then…I actually looked up the adjustments for how to bake up here, and implemented them, and it really helped! More liquid, less baking powder, higher oven temp. I used a recipe called White Velvet cake from The Cake Bible by Rose Levy Beranbaum. It’s my favorite vanilla cake–it has elements of pound cake, angel food cake, and sponge cake, all folded into one. It shows off the vanilla flavor really well. I also added almond extract because I was low on vanilla, which was a nice make-do that elevated it above its original flavor capabilities.
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