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Joined Date: Oct 14, 2008
"To fgregory_11735133: I live in Northeastern AZ between 6500 & 7000 feet elevation. I have found that you can't just adjust baking powder/baking soda. You must increase flour & liquid content, decreas sugar & baking powder/soda contents. I found a table that I use - I believe the authors book is Pie in the Sky.
I made this cake following the higher flour, sugar, liquid amounts & the lessor reductions in baking powder/soda & my cake was mounded higher in the center. I also added the dry ingredients to the wet.
For the caramel filling - it wasn't setting up or thickening. In another small saucepan, I melted caramels & a few tablespoons of heavy cream & added it to the caramel mixture - turned out perfect.
Moved from sea level - Portland, OR to about 6500 feet in Show Low, AZ & find baking is difficult. I'm slowly learning how to cook at higher elevations.
I bake almost every week & take treats to work on Fridays. Friends & family call me for baked treats for special occasions.