Different Cake Mixes???

Decorating By greencargirl Updated 12 Apr 2005 , 1:01pm by llj68

greencargirl Posted 11 Apr 2005 , 10:38pm
post #1 of 13

I'm way too lazy to try and make my own cakes by hand so I'm using cake mixes of course and I've heard such good things about Duncan Hines... well, they're on sale today at my grocery store 5/$5 and I went there and all they have is yellow cake and marble... don't they make any other kinds? I wanted to do one layer like lemon or strawberry or something else other than yellow and marble... otherwise are there any other cake mixes that are good to use? I'm using MMF for the cake so it has to be able to hold it all up... alright, thanks everyone for your advice, once again... icon_biggrin.gif

12 replies
tcturtleshell Posted 11 Apr 2005 , 10:54pm
post #2 of 13

I basically use white, yellow & chocolate mixes. I have the cake mix dr. book so when I try new recipes they might need strawberry or lemon. But normally the call for the 3 I mentioned above. I bought the cake mix dr.'s book & I use it for every cake I make! It's a VERY good investment!! I only paid $16 for it & it is worth every cent! That is my advice icon_smile.gif

Oh... I use only Duncan Hines cake mixes w/out pudding in the mix. The cake mix dr.'s recipes call for you to add pudding on some recipes. But mostly just the plain cake w/out pudding.

cakelady1994 Posted 11 Apr 2005 , 10:56pm
post #3 of 13

Duncan Hines makes all kinds of cake mix.strawberry,orange,lemon,red velvet,chocolate.white,dark chocolate fudge.spice.yellow,marble.maybe they were just sold out.i know when my store has a sale i always try go on the day after the truck come that way i get fresh mix and not some that thy have had for some time.always check dates on box sometime when thy have sales the mix is about to become outdated. hope this helps

tcturtleshell Posted 11 Apr 2005 , 11:06pm
post #4 of 13

Great advice cakelady! I never thought about the date!!

veejaytx Posted 11 Apr 2005 , 11:32pm
post #5 of 13

My local Walmart has just recently reduced their DH mixes to 78 cents, but was only 88 cents before that. Once in a while somebody else will put them on sale, but it is hard to beat "Wally World" regular price!

I haven't been watching those dates, either, better start doing that!

I did purchase a Betty Crocker butter pecan mix yesterday, just because it sounded good but mostly use DH (with a few extra ingredients)! Janice

cakelady1994 Posted 12 Apr 2005 , 1:19am
post #6 of 13

i always buy alot of my cake mix at wal-mart it cost .97.at my local store it's 1.79 and i only use duncan hines.i did get lucky about two weeks ago and got some at kroger for .79 a box but the date runs out in june. i have a bunch of cake in may so i will use it before it runs out.

veejaytx Posted 12 Apr 2005 , 1:41am
post #7 of 13

I've been wondering if we could freeze the cake mixes, especially if we found a really good sale and could stock up. Anybody tried it? Janice

cakelady1994 Posted 12 Apr 2005 , 3:56am
post #8 of 13

I was curious about that myself. icon_confused.gif

tcturtleshell Posted 12 Apr 2005 , 4:05am
post #9 of 13


I just realized you were in Carrollton! We have a wedding to go to in Carrollton in June. The last name is Bordon. Know any Borden's? Don't know the brides last name. I can't wait to inspect the wedding cake!!

While I'm there I need to go to the walmart! The DH cake mixes here are 99 cents & above. Even on the base there $1.00!!! Maybe I need to check the Walmart here. It is always so busy in there that I won't go unless I have to.

emi Posted 12 Apr 2005 , 4:10am
post #10 of 13

I always buy the Duncan Hines classic yellow cake from Walmart, and the Betty Crocker chocolate fudge from Target. Both stores sell them for under $.90, and at my local grocery store they're about $1.70
I've tried other brands, but haven't been too happy with them.

m0use Posted 12 Apr 2005 , 12:14pm
post #11 of 13

TC- I also have the cake mix doctor book and use the DH cake mixes, Pillsbury, Betty Crocker, store brand, with or without pudding and I have not notice a difference in the way my cakes bake.
The only thing that I have noticed is that in my oven all my cakes bake for the same amount of time no matter what size pan they are, usually 30 minutes (give or take 5 minutes depending)

flayvurdfun Posted 12 Apr 2005 , 12:18pm
post #12 of 13

No you cant freeze the mixes....condensation develops in flour or something like that. Most cake mixes are good for a while....but they do have a "use by date for best results" date, but I must say a friend of mine actually made a batch of cupcakes once with a cake mix that had a expired date on it (over 2 months)...it tasted the same....I didnt realize it until I helped her clean up and seen the empty box on her counter..... but you dont want to freeze anything in a flour state....now the same friend thought she would get ahead in making a cake for her husbands work...made the mix.... and froze the mix, to save room.....ah...it was so runny because of the "ice" it never cooked. My thought would be if you had an additional freezer you could make and bake the cake in different sizes and then freeze it. So that you could just take it out and defrost and decorate.

llj68 Posted 12 Apr 2005 , 1:01pm
post #13 of 13
Originally Posted by flayvurdfun

Most cake mixes are good for a while....but they do have a "use by date for best results" date, but I must say a friend of mine actually made a batch of cupcakes once with a cake mix that had a expired date on it (over 2 months)...it tasted the same.

I have actually done the same thing by accident. I didn't notice any difference in the taste or texture, either, and the mix had expired about 6 months prior. I always keep them in tupperware, though, without boxes--just in the bag. I wonder if that had anything to do with it.

Also--about the freezing of the "reconstituted mix", I saw on Good Eats once when Alton explained about how things change, molecularly, when frozen. The molecules (or whatever you call them) actually swell when frozen and then burst when thawed. I wonder if that had anything to do with the runny batter? (Alton was talking about berries when he said this--but I wonder if the results would be the same.)

Anyway--I agree--bake the cakes and then freeze them baked. I actually have a couple of 9" ones in the freezer now.


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