Red Velvet Peppermint Ice Cream Chocolate Glazed Cake Roll
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Copyright © 2000 Sarah Phillips CraftyBaking.com All rights reserved.
SARAH SAYS: The best reference information and and book I have found on the subject is Susan Purdy's website. The following has been posted with permission from Susan Purdy:
See also High Altitude Candy Sugar Syrup Chart - For Higher Altitudes: There are modifications that need to be made to candy recipes. For every 1,000 feet/300 meters above sea level, subtract 2 degrees F. For degrees C, for each 900 feet of elevation, subtract 1 degree C.
Adjustments |
Altitudes |
|||
3,000 ft | 5,000 ft | 7,000 ft | 10,000 ft | |
Flour Increase each cup by: |
0 to 1 tablespoon | 0 to 2 tablespoons | 3 to 4 tablespoons | 2 to 4 tablespoons |
Baking Powder or Baking Soda Decrease each teaspoon by: |
0 to 1/8 teaspoon | 1/8 to 1/4 teaspoon | 1/4 to 1/2 teaspoon | 1/2 to 2/3 teaspoon |
Sugar Decrease each cup by: |
0 to 1 tablespoon | 0 to 2 tablespoons | 2 to 4 tablespoons | 3 to 4 tablespoons |
Liquid Increase each cup by: |
0 to 2 tablespoons | 2 to 4 tablespoons | 3 to 4 tablespoons | 3 to 4 tablespoons |
Fats (may not be necessary) Decrease each cup by: |
0 | 0 | 0 | 1 to 2 tablespoons in very high-fat cakes and some cookies |
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