I have a client who is getting married up a canyon, but doesn't want to use the on-site baker. The owner of the Inn told her that the altitude change may cause problems if she uses a baker from down in the valley. The altitude change is approximately 1500 feet.
Have you ever heard of any issues after baking the cake? I would be baking it here in my kitchen as usual and then delivering which I don't think should cause any changes. None that I have ever heard of or that I can find anyway. Is the owner just trying to scare her into using his baker or is there actual reason for concern? Anything I should do to prevent problems?