Duncan Hines Or Betty Crocker...
Decorating By caked4life Updated 3 Dec 2010 , 7:11pm by cakeflake80
for those of you who use cake mixes, which do you prefer and why?
I usually make a double batch of batter and I use one of each. My cakes look more like scratrch cake than box.
yummy, thanks for your reply. Using one of each, is there a particular reason you do this or just personal preference?
Years ago I did a taste test on all of the cake brands in three flavors-choc, white, and yellow. I got the most concerting taste-testers available: my family and my husband's workshop employees! 
DH won, hands down, for the choc and yellow. Pillsbury won for the white. These brands just taste better, and created a good quality/firm cake. Previously I had been using the Dawn commercial brand with unpredictable results. Many times the cakes just crumbled into a heap when cut! 
These mixes created cakes that were a dream to cut! 
For yellow cake - Duncan Hines Butter Recipe, definitely!
I know most people on here like the DH, but I just don't see it. Every time I try it, I fail miserably. I don't know what I am doing wrong, or if I am just used to the BC and Pillsbury results. When I use DH the cakes don't rise properly and seem a little rubbery, if that makes sense. Does anyone have the same problem? Or is it just me?
I doctor my cake mixes and have used all three brands- DH, BC, and PB.
Recently, I've had problems with both BC and DH yellow mix. They lacked flavor even when I doctored the batter with additional vanilla, and/or emulsions, or used butter instead of oil.
I've switched to Pillsbury and have been getting excellent results. I don't carve cakes and do very few tiered cakes, so I can't say whether PB mix will be a good choice for that type of work or not. I'm very pleased with the cake texture and rich flavor that I get with enhanced PB mixes. HTH
I know most people on here like the DH, but I just don't see it. Every time I try it, I fail miserably. I don't know what I am doing wrong, or if I am just used to the BC and Pillsbury results. When I use DH the cakes don't rise properly and seem a little rubbery, if that makes sense. Does anyone have the same problem? Or is it just me?
How long do you mix it? I think the biggest "secret" to the Duncan Hines cake is mixing it long enough. Even here in the mountains, where we're supposed to be super careful not to add too much air, I mix for a full 4 mins. (with the extra flour and water added for altitude). It works perfectly for me every time.
I know most people on here like the DH, but I just don't see it. Every time I try it, I fail miserably. I don't know what I am doing wrong, or if I am just used to the BC and Pillsbury results. When I use DH the cakes don't rise properly and seem a little rubbery, if that makes sense. Does anyone have the same problem? Or is it just me?
How long do you mix it? I think the biggest "secret" to the Duncan Hines cake is mixing it long enough. Even here in the mountains, where we're supposed to be super careful not to add too much air, I mix for a full 4 mins. (with the extra flour and water added for altitude). It works perfectly for me every time.
Maybe that's it. I mix for 2 minutes on 4(kitchenaid). I must say I have liked the taste, but the texture is not what I am used to. As far as taste I like Pillsbury the best, but it is way too moist once I add my add ins for the doctored cake mix, so I switched to BC. i get pretty consistent results with BC, but have always wondered what the big deal is about DH.
I know most people on here like the DH, but I just don't see it. Every time I try it, I fail miserably. I don't know what I am doing wrong, or if I am just used to the BC and Pillsbury results. When I use DH the cakes don't rise properly and seem a little rubbery, if that makes sense. Does anyone have the same problem? Or is it just me?
How long do you mix it? I think the biggest "secret" to the Duncan Hines cake is mixing it long enough. Even here in the mountains, where we're supposed to be super careful not to add too much air, I mix for a full 4 mins. (with the extra flour and water added for altitude). It works perfectly for me every time.
Maybe that's it. I mix for 2 minutes on 4(kitchenaid). I must say I have liked the taste, but the texture is not what I am used to. As far as taste I like Pillsbury the best, but it is way too moist once I add my add ins for the doctored cake mix, so I switched to BC. i get pretty consistent results with BC, but have always wondered what the big deal is about DH.
Just to clarify - from a strictly yellow cake mix (typically add oil), I think they are all similar. The Duncan Hines I prefer is the Golden Butter Recipe - for me, this one is far better in taste. But you do have to mix for a full 4 minutes (I use 3 on my KA stand mixer - not marked, but between 2 and 4).
I only use Pillsbury and used it for all of my cakes (tiered, sculpted, regular) and everyone LOVES them. Most people cannot even tell it's a box mix. I've never had an issue with crumbling and anything falling apart.
Duncan Hines. It's the one people like the most...
I use DH because I want to be able to add my own instant pudding flavor when I make a WASC recipe.
Pillsbury and BC have pudding in the mix and I don't want to add more.
I also find that I get more batter using DH mixes.
Rae
Duncan hines, doctored. Best flavor, great texture, holds up well to stacking, and people like it more. plus you will get more batter and I feel like it's better quality the PB or BC. Everyone has a preference and opinion
My favorite yellow cake mix is BC Golden Vanilla. It's light in color, it is not overwhelming in vanilla flavor or fragrance.
Theresa 
Since switching from scratch only, I've been using BC with great results. I've not tried any other one, but it seems so many here have posted DH. I'm surprised..... when I was reading for recommendations a month ago, it seemed everyone recommended BC. Maybe DH and Pils are worth a try.
DH all the way. I add pudding to all of my cakes and I get consistent results with DH.
I usually use Duncan Hines. My customers RAVE about the looks and taste of their cake. I don't like the lumps in the BC white at all.
Jennifer
I usually use Duncan Hines. My customers RAVE about the looks and taste of their cake. I don't like the lumps in the BC white at all.
Jennifer
I always sift all the dry ingredients and have never had any lumps with BC.
I use BC. I haven't had any problems with it and I've done large stacked cakes and carved cakes with it. They have box tops too so its win win for me
I've used the white before, but hate having to sift it.
Jen
Everyone has their own personal tastes and opinions on this, it's like Coke or Pepsi 
I use BC. I haven't had any problems with it and I've done large stacked cakes and carved cakes with it. They have box tops too so its win win for me
LOL!!! That is one of my swaying factors too!!! You must have kids too.
I prefer DH because it yeilds more batter. I always add a pudding mix to them and sometimes other stuff depending on what I'm doing. It always seems that grocery stores put BC on sale but hardly ever DH in this error.
I prefer DH, but I have used all 3 with no problems. I just like the taste of DH better, myself. DH white cake (WASC recipe) is my favorite cake of all time. I've never had complaints with BC or PB, though, and my family doesn't notice a difference. They don't actually taste their desserts...they inhale them. 
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