Rose, next time you have a recipe that calls for creaming butter and sugar, try cutting back on your mixing time. Shoot for two 30 second increments, scraping down the sides of the bowl halfway through. The creamed mixture should still be light, but also have enough structure to maintain a good texture in your cake. If you haven't already seen our High-Altitude Baking Chart, check that out as well. It might be helpful in your baking adventures, regardless of whose recipes you're using. Kye@KAF

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