Boxed Cake Mix

Decorating By dianasweetcake Updated 21 Jul 2010 , 7:40pm by calicopurr

dianasweetcake Posted 9 Jul 2010 , 4:44am
post #1 of 43

I'd like to hear you guys, if and when you go with a boxed cake mix which brand do you prefer and why?
I've been using the betty crocker because it's usually the one on sale, but I really want to get a survey as to which you like best in quality. Thanks in advance for your responses!!!!

42 replies
sweettreat101 Posted 9 Jul 2010 , 8:02am
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I started out with Duncan Hines and then switched to Betty Crocker. I like the flavor and texture of the Betty Crocker. I will use Duncan Hines if Betty doesn't have a flavor that I am looking for. I don't like Pillsbury at all. I find they are to moist and hard to work with. I will use it for cupcakes if I am in a pinch and they are cheap.

mamawrobin Posted 9 Jul 2010 , 8:13am
post #3 of 43

I prefer Duncan Hines. One reason is because each box yields about 1 to 1 1/2 cups more batter than BC or PB. I'm with sweettreat101...I don't really care for Pillsbury.

Loucinda Posted 9 Jul 2010 , 12:28pm
post #4 of 43

DH here too...for the same reason - more batter per mix. I never make a "straight" cake mix, there is always added ingredients to enhance it, it is basically my flour base - the additions are the flavor! thumbs_up.gif

Kiddiekakes Posted 9 Jul 2010 , 12:56pm
post #5 of 43

I use Betty Crocker...always have and get consistant results! DH probably is just the same and jsut as good.

TexasSugar Posted 9 Jul 2010 , 1:42pm
post #6 of 43

Use to always use DH because it made more batter, but started using BC because it has a few flavors that DH didn't. I really like BC Golden Vanilla and Triple Chocolate.

Uniqueask Posted 9 Jul 2010 , 2:03pm
post #7 of 43

I always use Duncan Hines, because when I started taking Wilton classes that was what the Instructor recommended, and I still use it, I add different ingredients in my to make it the extender recipe, and all my customers like it they think it is scratch cake.and they actually like the extender recipes better than scratch. which I find weird.

mamawrobin Posted 9 Jul 2010 , 6:04pm
post #8 of 43
Quote:
Originally Posted by TexasSugar

Use to always use DH because it made more batter, but started using BC because it has a few flavors that DH didn't. I really like BC Golden Vanilla and Triple Chocolate.




I've got to make my nephew's birthday cake this weekend and he wants chocolate. I'm so going to try the BC Triple Chocolate cake mix. I use DH Dark Chocolate Fudge usually but the triple chocolate sounds tempting.

TexasSugar Posted 9 Jul 2010 , 6:11pm
post #9 of 43
Quote:
Originally Posted by mamawrobin

I've got to make my nephew's birthday cake this weekend and he wants chocolate. I'm so going to try the BC Triple Chocolate cake mix. I use DH Dark Chocolate Fudge usually but the triple chocolate sounds tempting.




My often than not I use it straight off the box directions, no doctoring and everyone here loves it! Chocolate and the dulce de leche is the most requested. icon_smile.gif

mamawrobin Posted 9 Jul 2010 , 6:31pm
post #10 of 43
Quote:
Originally Posted by TexasSugar

Quote:
Originally Posted by mamawrobin

I've got to make my nephew's birthday cake this weekend and he wants chocolate. I'm so going to try the BC Triple Chocolate cake mix. I use DH Dark Chocolate Fudge usually but the triple chocolate sounds tempting.



My often than not I use it straight off the box directions, no doctoring and everyone here loves it! Chocolate and the dulce de leche is the most requested. icon_smile.gif




I am definetely going to try it. Thanks for sharing thumbs_up.gif I never pay any attention to the cake mixes...I grab the DH that I use and never even look at the others icon_lol.gif I'm going to have to start paying attention to what's available.

TexasSugar Posted 9 Jul 2010 , 6:57pm
post #11 of 43

I did the same thing. And there are a few things that only DH makes, but I like the vairety in the BC, like the vanillas and the butter pecan.

sweettreat101 Posted 10 Jul 2010 , 7:28am
post #12 of 43

My favorite chocolate mix is Betty Crocker Chocolate fudge cake mix. Duncan does make more batter than Betty but I like the taste of Betty more. I just pass on the extra cost to the customer. I do like Duncan Hines Red Velvet cake but if Betty made one I would buy hers.

elvisb Posted 10 Jul 2010 , 7:50am
post #13 of 43

I don't like Pillsbury at all. We are just now getting more DH in stores, so BC has been my standby for a long time. I usually doctor them up a little bit, but not much. There are a few flavors BC doesn't make, so I get DH for those, and i would say I'm just as happy with DH, but they are more expensive.

preciouspjs Posted 10 Jul 2010 , 8:08am
post #14 of 43

I use BC.. the Golden Vanilla is really good, and it doesn't have that artificial yellow look. I only use Pillsbury if someone requests a funfetti cake, because the colors in Pillsbury's funfetti is much brighter than the other brands.. I recently used a boxed red velvet and got great reviews too.. I personally have not found a vanilla scratch cake that I like as much as the box mix

Caths_Cakes Posted 10 Jul 2010 , 9:11am
post #15 of 43

Betty for me icon_biggrin.gif But thats only because i cant get duncan hines or pillsbury (im from the UK) And i love the devils food cake mix , ive never seen a white cake mix from them icon_sad.gif

step0nmi Posted 10 Jul 2010 , 10:28am
post #16 of 43

wow! am I the first one to speak up about Pillsbury? icon_lol.gif

I can't use DH anymore because I taste a chemically aftertaste now. Pillsbury is the only one out of the 3 that doesn't have that. I wouldn't trade more batter for the flavor that I get out of them or anything. I will only use DH if it's a flavor I really need like Red Velvet...but, I guess I'm apart of the minority icon_lol.gif

smokeysmokerton Posted 10 Jul 2010 , 11:36am
post #17 of 43

I've been using DH dark chocolate fudge and everyone loves it! I sub 1/4 cup more oil for the water and freeze it, and it's really sturdy for a box mix and moist as all get out!

jemchina Posted 10 Jul 2010 , 12:29pm
post #18 of 43
Quote:
Originally Posted by mamawrobin

I've got to make my nephew's birthday cake this weekend and he wants chocolate. I'm so going to try the BC Triple Chocolate cake mix. I use DH Dark Chocolate Fudge usually but the triple chocolate sounds tempting.





THE Triple chocolate is amazing. This is the one I use for chocolate cake, and people love it!. Sometimes I even sift it before adding anything else, since it has mini chocolate chips. After everything is blended I fold them back in.

For White cake I like Pillsbury. The texture is very fine, and looks like wedding cake. My recipe adds white chocolate, and I'm getting a following of people wanting THAT cake! It has become the new Favorite around my family. I tried it with a DH mix the other day, and it was just not the same. I find DH give you a thicker crumb. I notice the cake gets a little crumbly towards the bottom when slicing. How much liwuid do you all you with your DH mixes?

d925marie Posted 10 Jul 2010 , 4:48pm
post #19 of 43

I can't find a basic white cake that I like, and ppl tend to be more accustomed to box cakes. I used to use DH, but I find that BC's White cake is better tasting. I also use their chocolate fudge.

Jerzeygirl Posted 11 Jul 2010 , 1:46am
post #20 of 43

Just wondering what is used to doctor up boxed cake mixes? Thanks so much for your help!

cattycornercakes Posted 11 Jul 2010 , 1:54am
post #21 of 43

The best recipe on here is the White Almond Sour Cream Cake - look it up in the recipe section. You start with a cake mix, add 1 cup of flour, 1 cup of sugar, 3/4 tsp salt, 3 eggs, 1 cup sour cream, 1 1/3 cup of water, 1 tsp of vanilla extract, 1 tsp of almond extract. That is from my memory so hopefully I didn't miss anything but look it up to make sure. Its very moist and tasty!

tweeter_bug98 Posted 11 Jul 2010 , 2:02am
post #22 of 43

Jerzeygirl-the WASC is a great doctored up cake recipe. I use it all of the time, and sometimes if I don't want the almond flavoring I substitute it with vanilla.

As for boxed cake mixes I seem to agree with the majority on here. I do not care for Pillsbury cake mixes. I much prefer BC and DH.

retaunton Posted 11 Jul 2010 , 2:14am
post #23 of 43

I guess I am in the minority too, I like and will only use Pillsbury cake mix in my doctored recipe. DH and BC are too dry and definintely have a checmical taste. Unless someone requests a mix only I always doctor my mixes and have a super moist cake that tastes great and works well with my decorating.

ellangel Posted 11 Jul 2010 , 2:43am
post #24 of 43

I've only been at this for a short time. But I use BC most of the time. I only use DH when I can't get the flavor in BC. I doctor it up with the WASC recipe and it is always a big hit. Over the time I've been baking I've come up with some great variations of the WASC. Most of my clients ask for the Triple Chocolate BC. I add 1/3 cup more of the mini chocolate chips to the recipe at the very end. It makes it very rich, nobody never has an idea it came from box!

Kima920 Posted 11 Jul 2010 , 3:45am
post #25 of 43

I guess that I may be the only one that uses Pillsbury. It is definitely more moist than the other brands but my customer's love that. I add more flour when making cakes though. If I can't get that then I use Betty Crocker. I don't like Duncan Hines at all. BC definitely has some nice flavors but I don't use straight out of the box either. I typically use the WASC recipe and with additions in flavor and stuff.

tmelrose Posted 11 Jul 2010 , 4:02am
post #26 of 43

My family loves Pillsbury the most too. If however, I have do a sturdy cake I'd have to doctor it up though. Pillsbury is very moist!

DiscoLady Posted 11 Jul 2010 , 4:34am
post #27 of 43

Betty Crocker here..I find the DH texture to be like that of an artificial sponge :-\\
Love BC butter pecan but can only find it at Wal-Mart...add 1 1/3 cup mashed banana to recipe..bake...cool...inject with caramel (like for dipping) and frost with cream cheese icing...sprinkle with pecans...yum!

kansaslaura Posted 11 Jul 2010 , 4:48am
post #28 of 43

I doctor BC. It's funny, over the years I've changed or maybe I should say mixes have.

I started out a die hard DH gal--would not use anything else. Then they changed, ---the texture is off IMHO. Then I went Pillsbury because I didn't like the way BC rose or the flavor. Then Pillsbury went wanky--so I was at a loss.

I am an avid viewer of "America's Test Kitchen" They do blind taste tests on all kinds of products. I was watching one day and they tested cake mixes. They even put a scratch cake in the selections just to make it interesting. The winner??.. Betty Crocker--even above the scratch cake. They were testing yellow cakes and the comment was the scratch one wasn't as moist. They were baked exactly according to package directions too, btw.

Soo.. I gave BC a try again and have been VERY happy with the results. If Betty doesn't make it, I make it from scratch.

Gingoodies Posted 11 Jul 2010 , 5:38pm
post #29 of 43

Pillsbury here too! I used to use DH, but much prefer the taste of Pillsbury. I have been getting many more compliments on the cakes since switching from DH. I also like the texture of the cake much better.

dianasweetcake Posted 13 Jul 2010 , 5:10am
post #30 of 43

AWESOME! I totally appreciate all your feedback! Thanks for taking the time!

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