Prices For Mix Bakers

Decorating By fsinger84 Updated 2 Dec 2011 , 4:37pm by janiceing

fsinger84 Posted 23 Nov 2011 , 3:18am
post #1 of 12

So I tried to contact our wholesaler but all the mixes they have are add water only mixes.

I prefer to start with mixes where I add the eggs, oil, milk etc (I use mostly doctored recipes).

HyVee currently has Pillsbury mixes on sale for .88 and then HyVee has a coupon for $5 off of $25. If I get 29 boxes for 25.52-5.00 they would only be 0.70ea.

Would you consider this a good stock up price? I haven't seen any coupons on the cake mixes lately so it seems like a good deal.

11 replies
sweetreasures Posted 23 Nov 2011 , 4:04am
post #2 of 12

Yes, I would consider the price a good deal. Cheapest I can get Betty Crocker on sale is .99 but for most stores, the sale price has gone up to $1.25.

CakesbyGeorge Posted 23 Nov 2011 , 5:01am
post #3 of 12

Personally, I will never buy Pillsbury mixes no matter how cheap they are. Several years ago I tried them once and did not like them.
Betty Crocker I do not buy because they do not fill the pan. It usually takes an additional 1/2 mix to fill the pan. When I took my first cake decorating classes in 1995 I was told never to use super moist mixes for wedding cakes. Unfortunately, it is Pillsbury and Betty Crocker mixes that are usually on sale. I don't buy them because I refuse to lower my standards in the quality of cake I want to provide.

cai0311 Posted 23 Nov 2011 , 1:45pm
post #4 of 12

If you like Pillsbury, then buy a ton of boxes because that is a really cheap price for any cake mix.

I like Betty Crocker box mixes the best. Plus, you get box tops which I give to my cousin for her school.

kakeladi Posted 23 Nov 2011 , 1:57pm
post #5 of 12

If you like P then go ahead - that is a very good stock up price. I have always used Betty but since they have lowered the amount ofr product in each box things are differenticon_sad.gif The wholesale mix I got when I had my bakery I was told was P and I made it into my *original* WASC recipe all the time.

jamawoops Posted 23 Nov 2011 , 2:39pm
post #6 of 12

I use Pillsbury all the time as it's the cheapest at my grocery store. I doctor them so it's more dense and I've never had problems with them. I would definitely stock up on these!

Stephy42088 Posted 23 Nov 2011 , 4:00pm
post #7 of 12

I typically use Betty Crocker but I'm going to try out Pillsbury because of the price so we'll see. I contacted General Mills for samples of their mixes (I believe that all wholesale mixes are add water and/or oil only) and it was TERRIBLE!! It made me really hesistant to begin ordering wholesale mixes from Dawn or another large wholesaler

Periperi Posted 23 Nov 2011 , 4:45pm
post #8 of 12

Anything less than $1 and I stock up. One of my stores recent had a sale for the pillsbury mixes for .49/ea, limit 6. I went every day that week and got 42 mixes for roughly $21.

carmijok Posted 23 Nov 2011 , 5:20pm
post #9 of 12
Quote:
Originally Posted by CakesbyGeorge

Personally, I will never buy Pillsbury mixes no matter how cheap they are. Several years ago I tried them once and did not like them.
Betty Crocker I do not buy because they do not fill the pan. It usually takes an additional 1/2 mix to fill the pan. When I took my first cake decorating classes in 1995 I was told never to use super moist mixes for wedding cakes. Unfortunately, it is Pillsbury and Betty Crocker mixes that are usually on sale. I don't buy them because I refuse to lower my standards in the quality of cake I want to provide.




The very successful bakery I worked for used Betty Crocker box mixes. The French Vanilla doctored with a little Cream Bouquet extract was the most popular cake for weddings they did. They did (and I do now) also use it for carving, stacking,...you name it. I don't think they or I have 'lowered our standards'. It irritates me that BC has cut their amounts, but I will continue to use them because it's the best tasting and most consistent. My standards are very high which is why I use them.

Kiddiekakes Posted 23 Nov 2011 , 6:05pm
post #10 of 12

I agree with Carmijok...Just because anyone uses a box mix does not mean we are "Lowering our standards" it is just what we prefer in the same respect scratch bakers prefer all their own ingredients..

artmojo1975 Posted 28 Nov 2011 , 3:19am
post #11 of 12

Totally agree Kiddiekakes!!!
I always use box mix as a base and add to it for flavor, consistency or whatever I need for my client. I have never had someone complain. No shame for box mix here.

janiceing Posted 2 Dec 2011 , 4:37pm
post #12 of 12

I consider my recipe scratch even though it STARTS with Duncan Hines Delux White Mix because I add 1c. flour, 1c sugar, 3/4 tsp salt, 1 1/3 c. water, 1 c. sour cream, 2 Tbsp veg oil, 1 tsp almond extract, 1 tsp vanilla extract and 4 egg whites. I bake at 350 for about 40 minutes, or until it just begins to pull away from the sides. This recipe will make one 14" layer, and I can double and triple this one easily. I quit trying any other wedding cake recipe once I found this one, because I consider this recipe to be the perfect density for carving, stacking and eating. I have used it for years and get calls specifically for my white almond wedding cake for all ocassions. Duncan Hines goes on sale in Oklahoma about once a month for .94 cents and I scarf up every Moist Delux White mix I can get my hands on.

Quote by @%username% on %date%

%body%