Let's be real: Boiling cake batter sounds insane. Sure, bakers can incorporate canned ingredients to upgrade their boxed cake mix or throw sauerkraut into a chocolate cake to put a spring in its step, ...
ANSWER: There is less air and hence less air pressure at higher altitudes. The lower air pressure causes air bubbles trapped in the batter to rise at a faster rate. When this occurs, cakes rise very ...
Results that may be inaccessible to you are currently showing.
Hide inaccessible results
Feedback