cakesondemand Posted 11 Jul 2006 , 5:52am
post #1 of

I'v baked with DH for years today I baked 4 3x10" rounds used the nails and also tried the core all came out sunken and with a very funny texture and spongy not eible at all through them all out sent my daughter home with mix and pans to see if it was my oven she made an 8" and still the same thing. I'ts a little humid but not enough to cause it to not bake right it even has bubbles on top I have to bake 8 by this weekend I have 3 wedding cake orders. Tomorrow well try a 11x15 to see what happens I even changed from canola to veg oil to see if that would work.

227 replies
freddyfl Posted 11 Jul 2006 , 5:57am
post #2 of

hmmmm i haven't had that problem before. I don't know what would be causing that.

Kazoot Posted 11 Jul 2006 , 5:57am
post #3 of

What about high altitude???? Do you have to deal with that???? I know mine bake better where I live now if I do the high altitude recipe. HTH and good luck. Let us know how it turns out.

freddyfl Posted 11 Jul 2006 , 5:59am
post #4 of

I just got to thinking, is there an 800 number on the box? Maybe you could call them and ask what they think it is.

cakesondemand Posted 11 Jul 2006 , 6:11am
post #5 of

I don't have to worry about high altitude. Wow I went to check for a # on the box none and counted the # of boxes I use to get it to work there was 10 in all wow not one worked. I had 2 cases and tried from both I'm stummped and angry.

steplite Posted 11 Jul 2006 , 6:16am
post #6 of

I've noticed too that some of the mixes are sinking in the middle. I bought a lot of them from walmart because they were on sale. I never had this problem before. I do think theres something wrong. I'm thinking about switching brands.

freddyfl Posted 11 Jul 2006 , 6:18am
post #7 of

I just went to duncanhines.com. Their tips said that if the cake is sinking or not cooking fully you may need to raise the temp of your oven and check with an oven thermometer. they also had a chart that showed how much batter for the size of pan and that some cakes should not be used for large tiered or party cakes. Fairly informative website, maybe you can find something there that would help.

eema2four Posted 11 Jul 2006 , 6:20am
post #8 of

Duncan Hines

6 Executive Campus

Cherry Hill, NJ 08002-4130

856-969-7572

steplite Posted 11 Jul 2006 , 6:41am
post #9 of

The ones that sunk on me were the 8 x3 and 10x 3 inch pans.

cakesondemand Posted 11 Jul 2006 , 7:13am

just emailed DH I'll let you know what happens I have always used 3in pans maybe they changed something. Guess I'll rent some 2" to see if that works before I buy any more pans.

TexasSugar Posted 11 Jul 2006 , 5:10pm

Was it the butter recipe? I can not bake the DH Golden Butter Recipe mix in the 8x3. It sinks (before it comes of the oven) on me every time, and I have tired in two different ovens, so I now it wasn't just my oven.

KHalstead Posted 11 Jul 2006 , 5:15pm

I've heard that they recently changed the "formula" on their cake mixes.........they're no longer guaranteed nut free either!! Maybe this change has something to do with it???

ape Posted 11 Jul 2006 , 5:21pm

It also says on their site that they do not recommend using the mixes in pans deeper than 2"!

CakesByEllen Posted 11 Jul 2006 , 5:28pm

Did you guys notice they also used to print on the inside of the boxes of some of their mixes (definitely choc and white) baking instructions for tiered cakes, and now there is nothing?

I also know they used to have the Wilton stamp on the boxes, and I don't think I remember seeing that lately (not sure about that one though).

With all that aside, I haven't had any problems though.

Ladivacrj Posted 11 Jul 2006 , 5:35pm

There was a thread about 1 week or so ago about them changing the mix.

I will try to find it, I think people were saying the same thing and also about them adding dairy and coming off of a line that may contain nuts etc.

JoanneK Posted 13 Jul 2006 , 5:37am

I had them bubble on me too but didn't really mind it as I just cut it off. I have found that DH is not as good as the other brands now. So I'm going with the other ones.

Samsgranny Posted 13 Jul 2006 , 5:57am

I use DH all the time in 2" and just did a 3" yesterday and didn't have any problems. Best of luck!

cowdex Posted 13 Jul 2006 , 6:19am
Quote:
Originally Posted by TexasSugar

Was it the butter recipe? I can not bake the DH Golden Butter Recipe mix in the 8x3. It sinks (before it comes of the oven) on me every time, and I have tired in two different ovens, so I now it wasn't just my oven.




Now I read this...I made a 10 x 3 square - looks like the Grand Canyon....so I remade a 9x13x2 - looks great! I love the Butter mix......Guess I need new square pans......

CarolAnn Posted 13 Jul 2006 , 6:45am

cakesondemand,
I always use DH and haven't had any problems unless I bake a large (above 8") and forget to use the flower nail. Maybe your 2 cases came from a lot that's bad or old. Boy, I hate to think of you being stuck with that. I have gotten bubbles in my cakes on occassion and not sure why but they bake through well. Guess this hasn't helped. Hope you work this out. Best of luck, you're one busy gal.
Carol

steplite Posted 13 Jul 2006 , 11:53am

Texas sugar, I usually use the butter recipe. I really like how that mix taste like homemade when you use the extender. I only had the problem when I used the 3 in. pans. Can't understand why the pan size would make it sink tho.

Jenn123 Posted 13 Jul 2006 , 1:08pm

I've noticed that the French Vanilla mix is really lumpy and has lots of air bubbles when it bakes. I ended up sifting the mix last night to get all the lumps out.

daltonam Posted 13 Jul 2006 , 1:16pm

i bake w/only DH and SO FAR mine are okay...i sure hope i don't start having problems...sorry that u r.

emilykakes Posted 13 Jul 2006 , 1:26pm

UGHHH....I I haven't had any problems yet but there was a good sale several months ago and I cleared the shelves. So I haven't bought any recently. I only use DH....I am really worried now. I hope I don't have this problem. icon_sad.gif

4kids Posted 13 Jul 2006 , 1:32pm

Too funny.. had the same problem with the Swiss chocolate box yesterday. I kept in the oven longer and it still came out with these weird bubbles on top, and extremely spongy. I thought I screwed up the recipe somehow. I have another DH mix I'm going to try today. We'll see...

Samsgranny Posted 13 Jul 2006 , 2:20pm

That's a great idea to sift the mix to try to eliminate the lumps and bubbles. Hadn't thought of that!

jojo1 Posted 13 Jul 2006 , 7:28pm

That happened to me once. I made the little mini standup bear using DH and it came out tasting pasty and nasty tasting. The next one came out fine. maybe you just happened to pick up a bad batch. After i found out that this particular supermarket replaces the old prices with new prices on thier old meats I stopped shopping there. Apparantely all of their stuff is old.

Elfie Posted 13 Jul 2006 , 7:35pm

Funny I just read on on another site where a lady was having the same problem. She called DH and they told her to call Wilton-must be a problem with her pans-can you believe it! Anyway, she went to Walmart and they said they have had similar complaints. They refunded the boxes she brought back and gave her a refund for the other 10 boxes that failed. She didn't have a receipt either.

elliem Posted 13 Jul 2006 , 7:39pm

Hi Everyone, I just baked a Devil's food cake and it not only had bubbles on the top, my tester came out clean, but when I went to cut the cake, oh my!!what a disaster, the cake fell apart and it was all stuck to the knife,as I was cuting it. this was for a childrens party and I was a little embarrassed.I e-mailed DH and they never had this happen. I think like everyone esle we buy the mixes on sale and cannot use them up fast enough. I either got a bad batch or the date was to old. Do not know what happen but I find the chocolate the worse (my opinion) I do a lot from scratch, but when I do a 11 x 15 or 12 x 18 then I go to the boxes.Ellie

cakesondemand Posted 13 Jul 2006 , 7:43pm

Update!!!!! I contacted DH and they got back to me and said that humidity was the culprit the funny thing was it was humid but not that bad. I baked all day yesterday and everything went great I did switch to 2" pans which I think I will continue with I like how even it bakes. I brought my portable dehumidifier to my kitchen and all was well guess a new lesson learned. Just hope that does'nt happen again Im still a little behind but not worried I'll catch up today. Thanks for all the help.

cakesondemand Posted 14 Jul 2006 , 2:49am

Found out something interesting today. I was talking to a long time baker and told her about my cakes sinking and she told me that it was the eggs they were to fresh she always buys her eggs 1 week in advance says the ph balance is off if the eggs are fresh and I should always use extra large eggs to stabilze the cake. hmmm good to know. Just thought this was some good info.

Quote by @%username% on %date%

%body%