I don't bake. The entire science behind it does not work well with my "add a little of this and a little of that" attitude. But that has not stopped me from doing it and presenting some concoction at parties I attend. To further complicate this, I live at 7200' elevation. Cakes just don't like it here.
For Xmas I made a Red Velvet Peppermint Cake, http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000520449. Followed the recipe exactly but had to make a few adjustments on the fly because the red batter was more like bread batter than cake batter. The cake was perfect!!! Even had extra icing left over; I usually use the icing to cover my goof-ups.
Made the same cake again a week later, it was not as good. Followed the recipe exactly but didn’t have the problem with the red batter. All was good. That is, until I got to the actually baking stage…it collapsed in the middle a bit. But don’t worry, had plenty of icing to cover that up. The edges were burnt and the middle was undercooked. That’s ok, a quick slice with the pizza cutter and the burnt pieces were no longer. Did I mention that I do not bake?
Now to my problem. A good friend has requested a chocolate ganache cake for her birthday. I found this recipe http://www.epicurious.com/recipes/food/views/Chocolate-Ganache-Cake-105133. But am wondering if I can use cake flour instead of all purpose flour. I’ve heard cake flour is very forgiving at this altitude. Since this recipe doesn’t require a box mix I’m hoping the cake flour will solve my problem. When ever I use all purpose flour in a cake or more specifically, my favorite banana bread recipe, the batter comes out more like bread dough instead of cake batter. The resulting product is more like little bricks and not a cake at all.
I'm hoping cake flour will be the answer to my problem.