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Call Today: 303-225-1890


 You just moved to Denver and baked your first cake. Didn't come out quite as you expected, did it? That's because baking works a little different at 5,280 feet above sea level.

The air pressure here is lower, and moisture evaporates more quickly which throws the balance of ingredients in a baking formula out of whack. Things like cream, eggs, and water evaporate before an item is finished baking, so adding a little more sugar and flour can go a long way.

Additionally, gases expand more in high altitude so your dough will rise faster. Combat this by decreasing leavening agents, such as baking soda and baking powder.

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