I had PM Carol and she suggested to post on the forum - so I copied and paste the conversation here. Not sure if this belong in the March Bake Off thread, so feel free to move it to somewhere else if needed .

**Jenn’s message to Carol:**

Carol,

I want to let you know that I made the Golden Luxury cake this weekend. I decided to use the 9 x 1.5 inch pan because we would have more than enough cake. I did the bp adjustment and add 4 tsp of milk. It baked evenly (flat top) and turned out beautiful. There is 1 problem though, when unmolding some of the crust stuck to the sides of the pan so the sides of the cake is not smooth. I posted under the March Bake Off and has a picture of the cake after unmolding. I can?t figure out what happened. Oven temp was good, all the ingredients are correct (I double check). I used Rose?s silicone strips. Can you help me investigate? Thanks, Jenn

**Carol’s response to Jenn:**

I think the problem is not enough liquid, Jenn. Will give you the details here, but I think it would be great to post to the forum too - which you can or I?ll do with your permission - so that everybody learns from your experience.

Again, I?m no expert on high altitude baking! But here?s the math: The adjustment for altitude according to the USDA chart p 435 RHC is 2 to 4 TABLEspoons per cup of liquid - not tsp. Between the eggs and the milk, there?s almost 1 1/2 cups of liquid in the Golden Luxury cake. So the range for the amount of liquid to add at your altitude would be 1.5x the 2 to 4 Tbsp. In other words, 3 to 6 Tbsp.

Re: the baking powder, did you use 3 3/8 tsp? The range for 5000 feet is to decrease 1/8 to 1/4 tsp PER tsp used. The original recipe uses 4 1/2 tsp so that would be 4.5x the fractions, and then subtract the result from the original amount. In other words, use 4 tsp to 3 3/8 tsp. I had suggested using 3 3/8 tsp because Denver is just a bit above 5000 feet.

**Jenn’s response to Carol:**

Thanks Carol! I did use 3 3/8 tsp of bp, but only added 4 extra Tbps. of milk. I didn’t count the eggs as liquid, only the milk. It might be not enough liquid then. Hm… further testing is needed to determine - which means I should make this cake again .