Hi everybody. I'm new to the group and hoping I can get some help here with Pillsbury Bakers Plus mix.
I have a small bakery in Las Vegas, specializing in cheesecakes. I'm starting to get into regular cakes/bunt cakes and such.
I found Pillsbury Bakers Plus bulk mix online but can find any recipes, formulas, ideas or anything about using the mix.
I would appreciate any help that anybody can give me.
Thanks K8 but all I can find including the link you sent is where to buy. Does anybody have any recipes or mixing formulas? I looked on the bag in a doc I found online and I don't even see Any instructions or mixing formulas. I find this very strange that this product is out there and no recipes or suggestions are to be found.
Many help would be very much appreciated
you can sign up for more recipes here:
most commercial mixes just add water
you can use it for cobblers and cookies etc. just like grocery store cake mixes
Thank for the replies. Is this a good product and consistent? I have a great chocolate cake recipe from scratch that a box can't come close to, I'm looking for that out of a mix for white and yellow.
there's more info on your exact question on the second page of the link i posted ^^^
best to you
I'm not sure if it was Pillsbury bakers plus that I used but.........I had a lot of problems until I was able to talk to an actual baker at a trade show who had make the cakes on display. It was a problem with how I was mixing it. Once that was straightened out things went just fine. Be sure to follow the direction to a "T". If you still have problems call the company. They will help talk you through each step.
I just received the 50# Devils Food cake mix...it baked great, but perhaps the crumb is a bit light/tight. I feel it tends to seem like it's from a mix. Are there any recipes out there on how to use proportions for this mix to dense it up? Or substitions of how to use this mix in leu of a boxed mix? I'd also like to enhance the chocolate flavor.