I went to pick up my usual Betty Crocker mix today that I use as a base for my cakes and came across Pillsbury traditional mix. I know Pillsbury has some trouble being as sturdy as BC but I was wondering if anyone has tried the "Traditional" cake mixes
I have limited experience, because I have only been making cakes for a couple of months. But, I have used regular Pillsbury, as well and DH. Never really noticed too much of a difference in tiered cakes as far as sturdiness? I like using the Pillsbury one when I am baking the cake a few days in advance, or for cupcakes, because it tends to stay moist longer, I think. DH tends to get drier after 3-4 days. It might not be that way for everyone, but is what I have noticed so far.