butternut Posted 29 Jun 2006 , 2:02pm
post #1 of

Good morning. I need to make several white cakes. I'm trying to figure out which cake mix has the best flavor? I usually use DH but I vaguely recall someone saying that the white cake isn't very good in that brand. What is your favorite white cake mix??? Thanks so much

32 replies
Beecharmer Posted 29 Jun 2006 , 6:38pm
post #2 of

I do not like DH cake mixes. Love Pillsbury. Try them!

darandon Posted 29 Jun 2006 , 6:42pm
post #3 of

I love the pillsbury white cake mix. Tastes good adn looks pure white.

JenniferRemington Posted 29 Jun 2006 , 6:44pm
post #4 of

Dido! I think pilsbury is the best! Besides, it is a little cheaper too!

tbittner Posted 29 Jun 2006 , 6:46pm
post #5 of

Anyone tried Betty Crocker Super Moist White? Opinions?

Charb31 Posted 29 Jun 2006 , 6:50pm
post #6 of

hiya tbittner...cbittner here!! lol...I HAVE tried the BC super moist and I personally really like them. I think our favorite is the french vanilla. I sub french vanilla creamer in for some of liquid, and we love the taste. I don't really like the DH...not much taste, text, etc. IMO only. What do I know bout milkin ducks????

tysmom Posted 29 Jun 2006 , 6:54pm
post #7 of

Personally, I LOVE Pillsbury Super Moist white cake mix!!!!! icon_biggrin.gif

tbittner Posted 29 Jun 2006 , 6:56pm
post #8 of

HI cbittner! Thanks for the opinion, I just bought a bunch of BC because they were 10/$10 at my local Giant Eagle. I was hoping they would be good because I usually just buy what every brand is on sale or make it from scratch! I have a wedding cake for next week and will be using the Super Enhanced Cake recipe with this. Thanks again!

TheCakeLadies Posted 30 Jun 2006 , 4:23pm
post #9 of

I use the Pillsbury French Vanilla. Has a great flavor. I add 1/2 pkg of cream cheese to a single cake. Gives it a good flavor and moisture. Works very well with wedding cakes.

tobycat Posted 30 Jun 2006 , 4:25pm

I agree that the Pillsbury is very good. I ususally use DH, but this one is better, I think.

Sarah

Momof4luvscakes Posted 30 Jun 2006 , 4:26pm

I make most of my cakes with BC Golden Vanilla. Everyone loves them and usually Brides request it after tasting at their friends wedding.

fuzzykoala22 Posted 30 Jun 2006 , 4:46pm

I've only used DH because that's what my Wilton instructor recommended (I am new at this), but I'm switching to Pillsbury! Duncan Hines white is fluffy/crumbly in my experience, but Pillsubury white holds together better (I've only tried Funfetti, but I imagine the white is the same). Good luck!

Bettycrockermommy Posted 30 Jun 2006 , 6:18pm
Quote:
Originally Posted by tbittner

Anyone tried Betty Crocker Super Moist White? Opinions?




This is what I use and I get rave reviews all the time about how moist and delicious it is.

VickiC Posted 30 Jun 2006 , 6:31pm

I like DH Classic White. It works really well with the White Sour Cream Almond recipe. I like it better than the DH French Vanilla. Pillsbury and Betty Crocker have a more chemical flavor to them and it makes less batter than DH.

cryssi Posted 30 Jun 2006 , 9:25pm
Quote:
Originally Posted by VickiC

I like DH Classic White. It works really well with the White Sour Cream Almond recipe. I like it better than the DH French Vanilla. Pillsbury and Betty Crocker have a more chemical flavor to them and it makes less batter than DH.




I just came across this thread and got worried for a sec.! I have 2 boxes of DH white and am going to try the sour cream almond recipe...glad to hear that it will be ok...

emilykakes Posted 30 Jun 2006 , 11:09pm

I dunno....I really love DH white cake mix. It's actually my favorite kind of cake.

heiser73 Posted 30 Jun 2006 , 11:46pm

I agree with emilykakes and the others that like DH classic white. Sometimes I find the other brands have somewhat of an aftertaste. And I really like how DH gets nice and high every time. Though, I do like the other brands for chocolate and other flavors. Though I think when you doctor them up..any will work fine.

brookej01 Posted 1 Jul 2006 , 2:27am

I always use DH classic white and people request it. I had no luck with pillsbury...too many air bubbles and my BC attempts cracked. I found what I liked by purchasing some of each brand and baking away.

good luck

brookej01 Posted 1 Jul 2006 , 2:28am

oooh, i should say people request my white cake...they don't know its DH icon_wink.gif

Tiffysma Posted 1 Jul 2006 , 2:33am

DH white is my favorite. I really like to use 1/2 DH white and 1/2 BC Golden Vanilla. The BC Golden Vanilla doesn't seem to rise as high, but I like the flavor. I'm making a wedding cake for next week and I'm going to use DH white and the sour cream almond recipe. Except my bride doesn't want almond, so I'll use clear vanilla and clear butter and maybe a touch of Creme Bouquet.

partsgirl25 Posted 1 Jul 2006 , 2:36am

I only use dh. cake mixes. imho, the make more batter & taste great. I like the taste of betty crocker too, but the cake mix I get always has hard lumps of mix in it that is a bear to try & get out. the only way i can get them out is to sift the cake mix. I get my mixes at my super wal-mart, so I am assuming they are fresh. Has anyone else had this problem? oh yeah, what flavor pudding do yall usually use.? has anyone tried the cheesecake flavor?

Cyndi1207 Posted 1 Jul 2006 , 2:36am

A friend of mine said he only uses BC because DH always comes out dry. Personally I've never had this problem.......I do pick and choose my fave flavors from each brand. I just told him that it wasn't the cake mix that it was him. Ha!

CakeNewbieShar Posted 1 Jul 2006 , 7:16am

alot of the decorating books i have seen say box mix cakes dont really hold up with fondant, etc., not strong enough to continue to hold the shape...but everyone seems to use them (good to know, i thought i was just lazy ahha) for beginners like myself you cant beat 10 boxes of cake for 10 bucks, i get what is on sale, but i had to make a strawberry cake the other day and i found pillsbury tasted better than the BS super moist.

when you make scratch cakes...especially wedding cakes... what kind of cake do you make?

Do you really see a diff between a scratch and a box mix...when it comes to fondant weight and holding up??? detective.gif

CakeCraze Posted 2 Jul 2006 , 2:46am

Wow...I have only tried DH because that is what my Wilton instructor recommended. Now, you all got me curious about Pillsbury. Questions:

I was taught to follow the pound cake recipe on the side panel of the DH box which adds pudding. Do you still add this with the Pillsbury mix?

Where do I find the Sour Cream Almond Recipe???

Tricia0312 Posted 2 Jul 2006 , 3:18am

I have used the DH White cake mix and have always gotten rave reviews. I have not had the same reponse from Pillsbury. I would love to give the Better Crocker a try.....

mamarabil Posted 4 Jul 2006 , 4:57am

I'm interested in the 1/2 package of cream cheese? Would this be a small package or a large one? What kind of texture/taste did you get?

Thanks!

Monique

dtmc Posted 4 Jul 2006 , 5:05am

Is there a white sour cream almond recipe on CC? I did a search for it in the recipe section and could not find it. I think I will be trying this cake...if I can find the recipe. icon_confused.gif

steplite Posted 4 Jul 2006 , 5:24am

I like DH. The Golden butter recipe is really good. I just made the white almond sour cream cake tonight.(1/2 recipe) I used a stick of butter instead of oil and milk instead of water. It turned out great. Recipezaar.com has the recipe.

LittleLinda Posted 4 Jul 2006 , 9:34pm

Pillsbury classic white is my choice HANDS DOWN. I won't use another!

LittleLinda Posted 4 Jul 2006 , 9:35pm

Pillsbury classic white is my choice HANDS DOWN. I won't use another!

Quote by @%username% on %date%

%body%