I have been making wasc with duncan hines and then I bought betty crocker and I noticed a difference in texture when I made them into cupcakes, they rose really nice and had nice domes. What does everyone else use, and why? The betty crocker almost seemed like you could tell it was a box kind of look and taste to it, maybe it's just me and I am just getting sick of eating my own cupcakes. lol
DH or Pilsbury.
I have always used BC and have not had any problems. I have not tried the others, so I cant comment on those. But for me it is BC
I use BC all the way. I've tried Pillsbury and don't find it as good. I also tried DH way back and it always sank on me, so I LOVE my BC. And everyone always loves my WASC, so I haven't had reason to switch!
I might have to try this WASC everyone talk about... I did oe but it was from scratch... very tasty but kinda too soft... so I went back to my own from scratch... it's so tasty and my clients love it... but I saw a FN Challenge and a guy did a tasting with a vanilla cake with creme brulee and berries as filling.... the couple loved it... and I saw the cake on a close up and the consistency looked so nice... I wanna be able to findo ut how to make a cake like that....
Believe it or not, I use the supermarket brand and it comes out GREAT!
I love Betty Crocker mixes...that's all I use for my doctored cakes.
I use nothing but DH and have never had a problem.
I also use only DH. Always work great for me. Have tried others but always come back
I have switched around depending on what was on sale and what flavors were available but lately I've been using Pillsbury exclusively.
I have always used DH as well. It does sink sometimes.