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Hi 😊 I moved to Colorado and baking can be challenging as you know. I bake from home and own a home business SweetArt. I am in 7528 altitude. Would you please have tips what flour you use for your professional baking? Little packs of King Arthur can get very expensive. Is there any other tips you would have for me? I do have recipes that I converted to high altitude but I did tried doctored box mix and my cake was rising amazingly and when I checked on them they sank in a middle 😩 please if you can let’s chat? I love using modelling chocolate and with coldness in Colorado it’s challenging as well lol Thank you so much 😊
What is the point in putting in the straws if they are not tall enough to secure the top layer?