Best Box Mixes

Decorating By Cricketina Updated 20 Jan 2011 , 11:38pm by Debcent

Cricketina Posted 20 Jan 2011 , 8:59am
post #1 of 24

What do you find are the BEST box mixes?

Alot of the mixes seem to fluffy and fall apart Im guessing from the extra moist factor...Wasc turns out really well for me but I would much rather use a straight mix if there is one that wont fall apart from torting and filling and icing..Thank you

23 replies
newbaker55 Posted 20 Jan 2011 , 10:24am
post #2 of 24

I use Duncan Hines exclusively. Tried some others but didn't like the way they came out. The Classic Yellow has a pound cake recipe on the side of the box using instant pudding.

I've used that recipe tweak, with complimentary pudding flavors, for all the DH mixes and have had great success...sturdy, moist and delicious. Plus, everyone thinks its 'homemade'. HTH icon_smile.gif

birdlady9771 Posted 20 Jan 2011 , 12:22pm
post #3 of 24

DH is my favorite. Rarely will I use another brand, only if a flavor isn't available in DH.

Kiddiekakes Posted 20 Jan 2011 , 12:48pm
post #4 of 24

Well..it's a personal preference I think...I use Betty Crocker all the time but if I need a flavor they don't make I will use Duncan Hines.

debster Posted 20 Jan 2011 , 1:25pm
post #5 of 24

I also use DH, but have to say I really like the Pillsbury White it seems sturdier to me. Also if I have to freeze the Pillsbury white holds up better, FOR ME. Everyone is different sometimes.

cakesnglass Posted 20 Jan 2011 , 1:37pm
post #6 of 24

Duncan Hines - I always glaze the warm cake - super moist

Aurora_333 Posted 20 Jan 2011 , 2:02pm
post #7 of 24

I use Pillsbury white cake any other flavor is Duncan Hines. I'm with Debster, I think Pillsbury white seems sturdier.

oakleygirl77 Posted 20 Jan 2011 , 2:14pm
post #8 of 24

I use Duncan Hines and everyone loves the taste. The dark chocolate fudge, red velvet and white are always in my pantry. icon_smile.gif

nonilm Posted 20 Jan 2011 , 2:15pm
post #9 of 24

Pillsbury for me. People always comment how moist it is. I find DH and BC are both drier. (I use straight box mixes without extenders or add ins.)

Only downfall is that batter amounts seems less for Pillsbury only 4-4.5C per box but at 88 cents not really a problem.

Mama_Mias_Cakes Posted 20 Jan 2011 , 2:30pm
post #10 of 24

When I started I used straight box mixes now I doctor all my cake mixes. Either way, my brand that I use is Duncan Hines. I also bake at 325 instead of 350. Plus IMO, Duncan Hines yields more batter nearly 5.5 cups.

Minstrelmiss Posted 20 Jan 2011 , 2:41pm
post #11 of 24

Wow! I'm a Duncan girl too. I use the durable 3D recipe found here with sour cream, eggs, oil, water, and box of pudding.

For browning Ghirardelli is tops. It's the only mix that I could EVER get to come out right. Scoop of homemade vanilla ice cream on top....excuse me, I need to be alone icon_lol.gificon_lol.gif

infinitsky Posted 20 Jan 2011 , 2:55pm
post #12 of 24

Duncan Hines is the only mix that I use. I tried Pillsbury and Betty Crocker and while they are good too, I still prefer DH...

gramof5 Posted 20 Jan 2011 , 3:18pm
post #13 of 24

I prefer DH and BC over Pillsbury because those 2 brands have more flavor varieties and seem moister, but I doctor all of them. icon_biggrin.gif

Mb20fan Posted 20 Jan 2011 , 3:19pm
post #14 of 24

DH here too... icon_biggrin.gif

kathie-d Posted 20 Jan 2011 , 3:19pm
post #15 of 24

This may seem like a really silly question...but I have only ever used a WASC Betty crocker because it has pudding already in the mix. Everyone is talking such rave reviews about DH that I woulld like to try it, but just want to be sure...when adding the pudding,is it just the dry box? Again...may seem silly, but I have never done this! Thanks for your help!

Minstrelmiss Posted 20 Jan 2011 , 3:21pm
post #16 of 24
Quote:
Originally Posted by kathie-d

This may seem like a really silly question...but I have only ever used a WASC Betty crocker because it has pudding already in the mix. Everyone is talking such rave reviews about DH that I woulld like to try it, but just want to be sure...when adding the pudding,is it just the dry box? Again...may seem silly, but I have never done this! Thanks for your help!




I add a whole dry packet to that mixed batter after all other ingredients have been incorporated. Not a silly question thumbs_up.gif

kathie-d Posted 20 Jan 2011 , 3:29pm
post #17 of 24

Thank you Minstrelmiss ! I figured...but just wanted to be sure....that darn Murphy would be sure to make an appearance if I didn't ask!

Minstrelmiss Posted 20 Jan 2011 , 3:33pm
post #18 of 24

Glad to help. Murphy and I are good pals too icon_wink.gif

cakegirl31 Posted 20 Jan 2011 , 4:00pm
post #19 of 24

so I was wondering about cake mixes that will with stand fondant? Ideas would be appreciated. Thanks so much.

Cricketina Posted 20 Jan 2011 , 10:08pm
post #20 of 24

Thank you all wow I love all the feed back!

Ellie1985 Posted 20 Jan 2011 , 10:52pm
post #21 of 24

I use DH also. LOVE the Butter Cake.

Spills Posted 20 Jan 2011 , 11:13pm
post #22 of 24

I'm so jealous, it sounds like the US has more to offer for flavors than up here in Canada... I use both DH and BC, but find DH to have more batter when made - and I doctor mine up a bit as well. Usually use the WASC recipe for when using white cake mixes, I find them too dry when on their own or even doctored a little bit - they need the whole operation! icon_lol.gif

I've also had a hard time trying to find Fudge Marble from DH lately...seems all my options are anymore are white, french vanilla, chocolate (devils food and fudge), lemon, spice and carrot (which I don't think I'd use a box mix for, but at least it's available).

Anyways, I've never had a complaint about my cakes being dry or falling apart - people are always a little shocked to come by my place and see all the box mixes above my cupboards! icon_rolleyes.gif

neelycharmed Posted 20 Jan 2011 , 11:29pm
post #23 of 24
Quote:
Originally Posted by Spills

I'm so jealous, it sounds like the US has more to offer for flavors than up here in Canada... I use both DH and BC, but find DH to have more batter when made - and I doctor mine up a bit as well. Usually use the WASC recipe for when using white cake mixes, I find them too dry when on their own or even doctored a little bit - they need the whole operation! icon_lol.gif

I've also had a hard time trying to find Fudge Marble from DH lately...seems all my options are anymore are white, french vanilla, chocolate (devils food and fudge), lemon, spice and carrot (which I don't think I'd use a box mix for, but at least it's available).

Anyways, I've never had a complaint about my cakes being dry or falling apart - people are always a little shocked to come by my place and see all the box mixes above my cupboards! icon_rolleyes.gif




I agree, the U.S. have a HUGE cake selection compared to what we get...
I just want to go state side to buy cake mix, lol
Jodi

Debcent Posted 20 Jan 2011 , 11:38pm
post #24 of 24

does anyone know what the difference is between the white and french vanilla flavors?

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