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Altitude change AFTER baking.

post #1 of 7
Thread Starter 

Hi All,

 

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?

 

Thank you!

 
post #2 of 7
Chemical leavening and evaporation happens more quickly at higher altitudes, but once the baking is complete moving the finished product to a higher altitude shouldn't change anything, assuming you can get the cake up the winding canyon roads in one piece.

High-altitude baking changes usually don't kick in until you get above 3000ft anyway.
post #3 of 7

No, the Inn owner is grasping at straws.

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post #4 of 7

You won't have any problem.  I live in the Rockies and have gone from 4000 feet to 8000 feet in elevationwith a wedding cake  without a problem.

post #5 of 7

I have often done cakes with that change and not had a problem.  Yes, it's possible there might be some mishap but I almost never experienced them.  I have had a few develope fondant 'farts' (air bubbles) but that happens even without elevation changes. 

I feel the Inn people are just trying to scare the bride into using them:)

post #6 of 7

Yep, I concur with the others...no problem.

post #7 of 7
Thread Starter 

Thank you!  I figured it was ok, but this definitely improves my confidence in telling her it's ok. :)

 
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