lisalamm Posted 28 Mar 2005 , 3:46pm
post #1 of

What brand of cake mixes does everyone like the best? I'm starting to make cakes for family events and was just wondering what brand other cake enthusiasts like. I'm getting such great ideas and hints on this site, I love it and I think I'm addicted!

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49 replies
CakesByEllen Posted 28 Mar 2005 , 3:59pm
post #2 of

On the Wilton boards, everyone seems to swear by Duncan Hines so much that I have converted to using DH exclusively. I do think I like them better than the Betty Crocker mixes I have in my cabinet.

Good luck!

ElleC

tripletmom Posted 28 Mar 2005 , 4:04pm
post #3 of

I like DH as well however I also alter the recipes...butter instead of oil, eggstra eggs, milk instead of water. You will find a lot of discussion on this topic as well.

This site sure is addictive ins't it? When my girls nap this is the first place I head for!

cakes-r-us Posted 28 Mar 2005 , 4:04pm
post #4 of

I use DUNCAN HINES only. When they are on sale I load up. Last week in my area they were on sale for $.79, I asked the cashier if there was a limit, he said why do u want 30 I said yep, he looked at me like I was a nut case (LOL), and sold them to me anyways. Yippee!!!!

marknrox Posted 28 Mar 2005 , 4:05pm
post #5 of

My Wilton instructor told us to get Duncan Hines. I have used them and they are really good. I accidently bought 2 Betty Crocker mixes and they weren't as good.

thecakemaker Posted 28 Mar 2005 , 4:16pm
post #6 of

I usually use DH only I cut back on the oil and use milk in place of water. I do like the Pillsbury white cake mix too though.

Debbie

linnburg Posted 28 Mar 2005 , 4:17pm
post #7 of

Betty Crocker makes a chocolate fudge flavor that, when "doctored", my family loves! Other than that, after I doctor my cakes I can't really tell the difference. I even use store brands sometimes, depending on the price.

Sandi

CarolAnn Posted 28 Mar 2005 , 4:22pm
post #8 of

Duncan Hines is all I use for my white cakes.My store ran out of the classic white mixes and I had to buy two Betty Crocker mixes. I was disgusted by the lumpiness of the mix. I'm so used to DH that I cut the bags open, dumped it in the bowl and added the other ingredients before I noticed how lumpy it was. It didn't seem to affect the cake, although I didn't taste it, and my daughter didn't mention any complaints from her co-workers. Almost all my orders are for white cakes and I use DH whenever I can for others. I haven't used the different variations mentioned above but will one of these times soon.

m0use Posted 28 Mar 2005 , 4:33pm
post #9 of

I usually use the generic store brand because it is cheaper. I will also use pillsbury because it is cheaper than DH. I will buy cake mixes if they are on sale though for a good price. Since I've always doctored my cake mixes in some way shape or form, there is hardly a difference in the brands I have used.

ilithiya Posted 28 Mar 2005 , 6:09pm

*laughs* Looks like I'm in the minority. I can't stand DH. My favorite is the Betty Crocker - my neighborhood Safeway almost always has them on sale (10 for $10) at least once every two months, it seems, and they have (at least here) more varieties of white and vanillas than anything else (white, butter white, vanilla, butter vanilla, french vanilla, blah blah).

I sub butter for the oil, evaporated milk for the water, and use the entire egg instead of the whites, and that's raving delicious. And oddly enough, I can fill a 2" high pan half full with the doctored BC and get it to bake completely to the top of the pan with a minimal dome and no overflow. Neither the DH (too dry for me) nor Pillsbury (too wet) has ever done that for me, and they're rarely on sale here anyway.

Illy

Cakeasyoulikeit Posted 28 Mar 2005 , 6:14pm

I use DH almost exclusively. I have found that doctoring improves quality, too. I add a little extra oil, an extra egg and a package of pudding. My favorite it the orange flavor. It's a bit unique and tastes fantastic! But, not all stores sell it.

cakeconfections Posted 28 Mar 2005 , 6:18pm

I thought I didnt care until this weekend. I used Bettey crocker for some cakes, when I normally use DH. I must say I will only be using DH for now on. I dont necessarly think it is a flavor issue for me, but a crumbing issue. I dont ever have to crumb coat when I us DH and with Betty I had to crumb coat. So I am a DH girl.

AgentCakeBaker Posted 28 Mar 2005 , 9:41pm

I actually use Pillsbury cake mix but I use it for the recipes in the Cake Mix Doctor book. I also have a stack of Duncan Hines cake mixes b/c I found some recipes that require this specific brand. When I use Pillsbury the cake comes out very tasty and I never use the recipe on the back of the box. I always doctor it up.

KATE39 Posted 28 Mar 2005 , 9:53pm

I ALWAYS USE PILLSBURY! THEY ARE ALWAYS MOIST AND I ALWAYS GET COMPLIMENTED ON THAT. I DON'T USE ANYTHING BUT PILLSBURY. I ONLY BUY THEM WHEN THEY ARE ON SALE BECAUSE IN NY, NJ, AND PA THEY ARE ALMOST $2.00 A BOX. WHEN ON SALE THEY ARE $.99.

momsandraven Posted 28 Mar 2005 , 11:51pm

I had to get up and check my pantry! LOL, shows how much I pay attention. I just grab the box that is the right color (red). I use Betty Crocker, for two reasons. I LOVE their 'natural vanilla' flavor, and I collect box tops for my local school. I also doctor the mixes, and find that the vanilla is such a rich starting point.
With so many people raving about DH though, I'll have to check it out and do some comparison baking!

rachelj Posted 29 Mar 2005 , 12:00am

I've been using DH, because it was on sale. I also dr. it up a little. No matter what brand of cake mix I still have to do a crumb coat. Anyone have any secrets to avoid the crumb coat??

tcturtleshell Posted 29 Mar 2005 , 3:04am

I love DH!! I've tried others but always go back to DH. I always have a stocked pantry of white, yellow & devil's food!! I have tried the others including the store brands. Out of Pillsbury & Betty Crocker I actually like the store brands better. Not as much as I like DH!!!! I dr them up too. I always put sour cream, milk or buttermilk, butter, sugar, 1 more egg, 1 t. vanilla. They look just like scratch cakes but they are actually moist not hard like a scratch cake. They do hold up just fine for a wedding cake/stacked cakes. I love em' won't use anything else~

Lisa Posted 29 Mar 2005 , 4:02am
Quote:
Originally Posted by rachelj

I've been using DH, because it was on sale. I also dr. it up a little. No matter what brand of cake mix I still have to do a crumb coat. Anyone have any secrets to avoid the crumb coat??




I brush my pans with shortening and then dust them with flour. This gives the cake a nice, smooth crust without a lot of crumbs.

My fave yellow cake mix is pillsbury. I don't have a favorite chocolate one. All the chocolates taste bland to me. Anyone found a good chocolate mix? Strawberry is another mix that I can't seem to find one I like--all the one's I've tried tasted very artificial no matter what I did to it. I know Wilton recommends DH. I've had problems with their mixes not rising so I've stayed away from them for a while. Maybe it's time to give them another shot.

PureShugga Posted 29 Mar 2005 , 4:21am

Hmmmmm something I can talk about. Well I've only been decorating cakes a few months and Betty Crocker cakes were on sale so I stocked up and bought 12 of them. I do not like BC from the get go. I'm using them up by doctoring ALL of my mixes, but I bought a DH red velvet and I could tell a HUGE difference. It was FABO! (fabulous) As soon as I use up my BC's I will never buy them again. I will be a DH girl, now I did need a strawberry cake last week for a friend and Pillsbury was on sale - I have to say those were mighty moist wonderful cakes! I bought 2 and they both came out great so I have no problem using Pillsbury, but I don't know if it's just their strawberry flavor that comes out like that as I have not used any other Pillsbury flavors. I enjoy using sour cream to doctor my mixes with - they always turn out wonderful!!! Can anyone tell me what the buttermilk does for a cake? Or mayonaise? I'd like to find the cheaper of the 3 but I love the results with the sour cream, sour cream is pretty expensive around here - didn't know if there is a cheaper alternative anyone knows of????

suzyqqq27 Posted 29 Mar 2005 , 4:26am

I weighed my store bought cake mixes and then started buying white cake mix in bulk from my local bulk food store...after doctoring you can't tell the difference in taste and I've never had crumbing or rising issues.

This will save you tonnes of $$$...even more so than when you can find mixes on sale.

Just some advice from a cheapskate, icon_redface.gif
Suzanne M.

tcturtleshell Posted 29 Mar 2005 , 4:41am

pureshugga,

Buttermilk or mayo does the same thing sourcream does. Makes it moister. I use buttermilk or sourcream. I've tasted a mayo cake & they are very good. I've never put it in my cakes though. There is a recipe on the back on kraft mayo for a mayo cake. I think it's chocolate. We should try it!
~TC~

tanyascakes Posted 29 Mar 2005 , 6:09am

Hey, TC. I have never dr'd a cake. I am wondering how much of these ingredients would a person add? I swear, I have been doing cakes for awhile and would never have thought of dr'ing them. I mean, I am on the short bus about these things. Exchanging butter for the oil( how much in the exchange), using an extra egg(what does that do), tc. I am a total idiot to these things. I am available to recieve any and all advice from my great friends here about these things. So please feel free to pass on the tip!!!!
Tanya

tcturtleshell Posted 29 Mar 2005 , 6:33am

Hey Tanya,

Have you heard of the Cake Mix Dr.'s book? That would be a good investment to make. I think I paid $16 for mine at Barnes & Noble. I haven't made a cake from scratch since I bought the book. I too learned about it from this site! The dr.'d up cakes make the store bought cakes taste like scratch & also makes them taste a while lot better then scratch!
Here is a yellow cake that is my favorite: I add different stuff then cake dr.

1 yellow cake mix
1 cup sour cream
1/3 cup milk, you can add more if desired
1/4 cup sugar
1/3 cup oil or butter
4 eggs
1 Tablespoon pure vanilla

This makes a very moist but not crumbly yellow cake. It is great for wedding cakes. I add more vanilla sometimes & also more sugar. It just depends on what I want to make!

The chocolate cake you'd add cocoa powder or choc chips, buttermilk.

I'm staying w/ my folks for a few days & I don't remember the exact recipe that I use for the chocolate cake. So if you'd like email me & I'll send it to you around Thurs. Hope I helped you~ ~TC~

tanyascakes Posted 29 Mar 2005 , 7:06am

Thanks so much, TC!! It sounds great. I will have to look and see if I can order that online(Cake Dr book). It sounds like the cake baker's bible. I am really interested in making something different, you know? I will email you for the chocolate cake recipe. I hope you have a good time with the folks! Take care.
Tanya

blessBeckysbaking Posted 29 Mar 2005 , 8:53am

I use betty crocker except for strawberry then I use pb. wallmart sell bc @ $.78 cents and I have never had to crumb coat.

flayvurdfun Posted 29 Mar 2005 , 8:59am

My favorite mix is Duncan Hines...I have never heard of it being dry, it taste great, and all but the white bakes full.... but I will admit that I will use what I get on sale or with a coupon, or if the commissary here is out of the flavor I want in Duncan Hines.

I thought I would bring attention to my signature below....I heard this and instantly thought of everyone here!!!!!!! thumbs_up.gificon_wink.gificon_razz.gif

tanyascakes Posted 29 Mar 2005 , 9:31am

Hey, Flayv. That is so true! And with this group it is surely the truest description of us. I have never gotten so much positiveness from such a large group of people. It is like an extended family. If I have a problem, I can tell you guys. If I am having a great day, I can express that, too. I love the fact that we don't judge one another. Helping hands has never been more truly stated than right here. And the DH cake mixes are the best for me. Take care!
~Tanya

flayvurdfun Posted 29 Mar 2005 , 11:06am

I cant say I have ever seen or bought a cake mix of any brand that was over 1.10....and on base its like .99 to 1.10. Oh well. thumbs_up.gif
Tanya.... cant agree more!!!! These people are great (present company included too) thumbs_up.gif

lisalamm Posted 29 Mar 2005 , 2:29pm

thanks for all of the good tips everyone! Wish me luck. I'm baking my first dr'd cake mix today for my son's birthday on Saturday! I can't wait to see how it turns out. I'll post a picture when it's done! party.gif

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m0use Posted 29 Mar 2005 , 3:14pm

TC~
I made the Bride's white cake out of the cake mix doctor book- it is soo good and it comes up soo firm. I think I had to at least triple the receipe for a 14" round, and I added one extra egg.
I also used the buttercream icing recipe mixed with the white chocolate recipe out of the book- it was awesome and to me did not seem so sweet.
That's what I used on the "Heather's Bridal Shower" cake, which got rave reviews.
***edit note: I also made the Amaretto cake in there and added about 2 cups of the Buttermilk Devil's Food cake batter. It was soo light and dreamy tasting and it was not super chocolatey. Hmmmmmmmmmm! I love the book! In fact, I am thinking of going to Office Depot and having them spiral bind the book so that it lasts longer.

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