This tested recipe is the key to light-as-air raised donuts at 3,000+ ft. Why you must reduce your yeast. Using bread flour for better structure. Higher fry temps for a perfect, non-oily finish. Bakery-quality donuts in the mountains!

Carrot cake falling flat at high altitude? This high altitude carrot cake bakes up perfectly set, is ultra moist, and never gooey in the middle. Tested at 3,000+ feet with exact adjustments that work.

This tested recipe is the key to tall, flaky shortcakes at 3,000+ ft. Why you need to reduce baking powder. The high heat tip for a better rise. Don't let elevation ruin your dessert!

No more gummy center and sunken fruit.  This tested recipe is the key to a fluffy, perfectly domed coffee cake at 3,000+ ft.  Why you need to reduce baking powder by 25%.  The sour cream addition for a moist mountain crumb.  How to keep raspberries perfectly suspended. The ultimate mountain brunch cake!

White cake sinking at high altitude? This tested high-altitude white cake recipe is the answer!  Velvet crumb that stays moist. Adjusted for 3,000+ ft. Sturdy enough for layers, light enough for birthdays.

Sunken or dry chocolate cake at high altitude? This high altitude chocolate cake bakes up moist, rich, and perfectly level—no collapse, no dryness. Mountain-tested at 3,000+ feet with exact adjustments that actually work.

Sinking Yellow Cake at high altitude? This high altitude yellow cake bakes up soft, fluffy, and perfectly level—no collapse, no crumbly texture.  Tested at 3,000+ feet with exact adjustments that work.