Comments on: eating or making?

By: jenyu

jenyu — Mon, 02 Jan 2012 02:45:34 +0000

Anne – there’s no secret, but there are some guidelines. She may want to try finding tips from local culinary schools in Denver? The adjustments I make at 8500 ft are quite different from those they make at 5300 ft (in Boulder), so I have very little experience at the Denver/Boulder elevation. Usually the first thing is to try the recipe as is. If that fails (I know, what a pain, right?) then start making adjustments based on how the cake failed (i.e. did it rise too fast and collapse, etc.). Some cakes behave beautifully and others are a nightmare. Leavening (reducing it) seems to help, but determining how much can be tough. Also – a great reference is Pie in the Sky with fantastic tips on things to adjust as well as some basic recipes that you can see how she adjusts various ingredients from sea level to 3000, 5000, 7000, and 10,000 ft! Good luck.

By: Anne

Anne — Mon, 02 Jan 2012 00:19:01 +0000

My daughter moved to Denver and is having a nightmare trying to get cakes to rise. What’s the secret at that altitude?

By: Tera

Tera — Wed, 12 Oct 2011 00:47:31 +0000

I have made this cake twice now and it is heavenly. Thank you so much for the amazing recipe.

By: Marcel Desaulniers

Marcel Desaulniers — Mon, 22 Nov 2010 18:15:09 +0000

Bravo – - the cake looks fantastic. Excellent blog.

By: Nekkutyttoe

Nekkutyttoe — Wed, 10 Nov 2010 19:38:18 +0000

I think I just found my favorite cake recipe! :) For some reason, I’ve always had trouble with chocolate cakes, but this one turned out great – spongy, moist and pretty. I only used 1 tsp of soda. Doing the frosting tomorrow, but just felt like I had to come over already and thank you for the great recipe.