French Vanilla Mix?? Anyone Else Have Problems

Decorating By SugarBakerz Updated 1 May 2008 , 4:17am by Batter-UpBakery

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SugarBakerz Posted 21 Apr 2008 , 3:09pm
post #1 of 17

I was just wondering if any of you have tried the DH French Vanilla? I attempted to use it 3 times already and EVERY time I did it stuck.... Nothing done different with any other doctored mix I use... I had 3 cakes going out this week and substitued a white with FV flavoring... just thought I would ask if anyone else has had this problem.

16 replies
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Auryn Posted 21 Apr 2008 , 3:43pm
post #2 of 17

i just used it this weekend
except i added coconut milk and dried coconut to it on top of the 'wasc' doctoring

mine came out great- didnt stick at all
it is pretty crumbly though

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Donnagardner Posted 21 Apr 2008 , 3:59pm
post #3 of 17

I hate the french vanilla cake. I use DH mix only...except french vanilla that is. It is always sry and not very good at all.

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emf7701 Posted 21 Apr 2008 , 4:11pm
post #4 of 17

i use DH french vanilla all the time - it's one of my most popular flavors.. i add pudding and a extra egg - works great every time! i just used it yesterday for a wedding cake tasting and the bride and groom loved it.. two of the four tiers on their cake will be french vanilla.

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psurrette Posted 21 Apr 2008 , 4:13pm
post #5 of 17

I use FV all the time its my most popular flavor no problems here at all

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oliveoyle Posted 21 Apr 2008 , 4:19pm
post #6 of 17

i have used it and it came out ok but I prefer the BC french vanilla I normally use DH everything else except the french vanilla

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plbennett_8 Posted 21 Apr 2008 , 4:24pm
post #7 of 17

I use it all the time, and everybody loves it. I use regular 1/1/1 pan grease and it comes out great...

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SugarBakerz Posted 21 Apr 2008 , 4:32pm
post #8 of 17

hhmmmm... any chance I could have gotten 2 bad boxes, pulled them off the same shelf at the same time? I did those cake just like all the others and they stuck both times, once in a 6 inch round and once in 8 inch rounds.... weird... I think I will just stick to my current method of adding FV flavoring to my white batter.

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foxymomma521 Posted 21 Apr 2008 , 4:37pm
post #9 of 17

I had that happen last weekend, but I also forgot to flour the pan. It was heavily greased, and I thought it would be okay, but I had to rebake with white mix instead icon_sad.gif

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foxymomma521 Posted 21 Apr 2008 , 4:38pm
post #10 of 17

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SugarLand Posted 28 Apr 2008 , 3:19am
post #11 of 17

this cake mix makes me angry! I quit with DH french vanilla!

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DessertLover Posted 28 Apr 2008 , 3:37am
post #12 of 17

I really like using the DH French Vanilla cake mix with either a strawberry or raspberry filling. I doctor it by using milk instead of water, adding a SF small cheesecake instant pudding, and adding an egg. I've never had a problem with it sticking.

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lovetofrost Posted 28 Apr 2008 , 3:38am
post #13 of 17

The last time I tried french vanilla I hated the flavor. It came out fine, just used to the plain white. I haven't used it since.

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imagine76 Posted 28 Apr 2008 , 3:45am
post #14 of 17

i didn't like the flavor either. i didn't have any complaints from anyone that i remember but i thought it was "chemically" or something. not natural. haven't tried it again. it came out of the pan fine though. i just used pan spray.

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cakebaker1957 Posted 29 Apr 2008 , 8:14pm
post #15 of 17
Quote:
Originally Posted by Donnagardner

I hate the french vanilla cake. I use DH mix only...except french vanilla that is. It is always sry and not very good at all.




Im with you . my daughter said the other mix tasted like playdoughicon_smile.gif
Dh taste the best i had a cake dilima once using two different FV mixes,

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MystiqueFire Posted 1 May 2008 , 3:55am
post #16 of 17

I use the french vanilla mix when I do a fruit filling and I never have a problem. Usually I substitue half the amount of oil with butter, though. I think the cake mix needs to dry out a bit, as I think the recipe makes it too moist, and even makes it taste funny. Secretly, I use a really good olive oil, no vegetable shortening stuff. I'm italian-israeli and there is NEVER cheap oil in my house!! Also, I use pam (no, i dont use the wilton cake magic thing) and some wax paper on the bottoms of the pans and it works fine for me. If you brush a simple syrup on the top of it made with good vanilla, the flavor should be really good. I get compliments all the time, and even a few recipe requests. No one knows it's a box cake.. I'd be a little bit embarassed if they found out ;0)

Jasmine

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Batter-UpBakery Posted 1 May 2008 , 4:17am
post #17 of 17

i have never had a problem with it, but i just us BC.

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