May 27, 2014 at 3:58pm

That's all very interesting but what about high altitude? Hi, Mollie. I don't know what altitude you're at, but start with the guidelines on the chart. I can also tell you from having made a bunch of cake at 8300 feet that a couple of tablespoons of Instant ClearJel whisked into the dry ingredients works wonders, helping the cake batter hold on to the water and giving the final product a much better shape and consistency. Susan
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