I've always used BC mixes for my recipes (like with WASC) only because it's the cake mix my mom used when I was going up so I figured it was the box mix to use As I've been looking at recipes, I have noticed that DH seems to be the more popular choice. Is there a reason for that? Is it a better cake mix to use with the recipes? I'm interested to know which brand you use and why? TIA
it's personal preference. like any other food. everyone's tastes are different. i use betty crocker, duncan hines and pillsbury mixes i just buy whats on sale i have even found a few off brands that are good. like Bakers Corner (Aldi brand) i usually bake from scratch but when i use a mix it's always doctored anyway. i generally keep a stash of mixes for emergencys and quick fixes
I use BC because the bakery I used to work for used them. I tried using a DH strawberry cake and that sucker was way too moist and soft for the cake I was doing. I did another DH strawberry using the WASC method and that improved it a lot.
I find that BC is consistently cheaper than the others. I try to use DH for it's devils food or red velvet. For any type of lemon cake, I ALWAYS bake that from scratch.
I think its a preference thing to. I only use Pillsbury, even though it says pudding in the mix I've still have added pudding and sour cream to the mix when needed.
I had to pop in here to tell you all....when I saw the title to this thread I read the abbreviations as "butter cream" vs "dear husband"....
Now THAT would be an interesting topic!!
LOL OK Carry on! hehehe
The trouble with BC is if you sift the mix you will ALWAYS find rock hard stuff in it that doesn't dissolve in water. I've found them in every flavor. People have called BC and gotten explanations. I still use BC but always sift.