26 January 2015

Baking at High Longitude or...

Baking at High Longitude or...
More Adventures in Living in the Middle of Nowhere

Friend Diane just came back from Steamboat and she had this little story to tell.

While riding up the elevator one night, two very inebriated young ladies got on with her.

Tipsy #1 commented that she was "so drunk" and she just had no idea how she got that way, she didn't think she had THAT much to drink.

Tipsy #2 reassured her that she didn't drink that much, it's just that "at this longitude, the alcohol hits you harder."

From here on out I am going to stick to the theory that I live at 8000 feet longitude and it makes it difficult for me to assimilate any alcohol.

If you don't get what's funny about this story, I'm not going to help you.


Bunny turned seventeen on Monday and she requested an Angel Food cake for her birthday.

I will refer you back to September a year ago when I made the mistake of ordering a birthday cake for Belle rather than making her one. I thought by ordering and paying for a cake I would be spared the embarrassment that would accompany an ugly cake. I'd never baked at 8000 feet and knew it could be tricky.

Here was her cake:

Here is what she expected:

Belle wanted something elegant and maybe with a little bling, but definitely cheetah printed.   Apparently I did not convey that clearly.

Now September a year ago we had just moved up to this high "longitude".  Since then I have done quite a bit of baking and pretty much figured out some of the alterations required to make baking successful.


I have also heard that Angel Food cakes are a little harder to master than some of the other baked goods.

So I started a day early and planned to just make an Angel Food cake from a box mix.

I neglected to actually read the high "longitude" instructions on the box. Usually it requires more water or higher temps, nothing out of the ordinary.

Ha! This time the high "longitude" instructions required corn starch, something that wasn't in the pantry. And the grocery store is about 18 miles/30 minutes away.

Thinking I could figure this out, I went on the internet and found a different brand cake mix that just required some extra flour. Ok, that should work. I had a Betty Crocker mix, that was for Duncan Hines but seriously, how different could they be??

Apparently quite a bit.

Here's what I ended up with:

 Cake #1.

I've always heard of cakes "falling" but I've never experienced it. Until now.

So, off to the store again anyway. One hour round trip.
Another cake mix and this time I got some corn starch,too.

And here is cake number two:

 Cake #2.

While it may not look much better, it actually rose very high, overflowed and then settled back down to a manageable shape.

Flipped over and drizzled with pink icing, it didn't look too awful.

Bunny turns 17!
And it tasted just fine.

So happy happy birthday Baby Bunny.  


And two weeks ago, while I was in Texas, the Big Guy also had a birthday.
It was a busy, crazy week and there was very little time for baking, celebrating, anything-ing. 
The Big Guy was very understanding.

I did go to the kids' favorite breakfast burrito place for burritos to bring back to Colorado. Big Guy asked if I would bring him some, too. 

Voila!  A Breakfast Burrito Birthday "Cake".  Candles stuck between the burritos, the Happy Birthday song sung and my oldest officially turned 23. 


Really there are candles between those burritos. 
Just hard to see. 
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