Pillsbury Wedding Cake Guide

Decorating By tripletmom Updated 17 Mar 2006 , 11:58pm by vixterfsu

tripletmom Posted 13 Mar 2006 , 5:55pm

Hi Everyone!

I came across this today and thought you might be interested:

http://www.pillsburybaking.com/assets/prodPromo/weddingCake.pdf

Pretty neat for a cake mix manufacturer to be able to provide this!

19 replies

karebere Posted 13 Mar 2006 , 7:00pm

post #2 of 20

Wow! Thanks! What a great reference. I have it in my bookmared pages now!

wendysue Posted 13 Mar 2006 , 7:10pm

post #3 of 20

Thanks for the link! Sure wish I had a working printer.

AmberCakes Posted 13 Mar 2006 , 7:15pm

post #4 of 20

Thanks tripletmom! I have printed it out already. Very useful to me!

momsandraven Posted 13 Mar 2006 , 7:15pm

post #5 of 20

That is a great guide for cutting round cakes- it would be useful to print off that page to give to all your customers who aren't used to cutting anything beyond a sheet cake.

Schmoop Posted 13 Mar 2006 , 7:15pm

post #6 of 20

Thanks! I don't use Pillsbury, I usally stick to BC. What do you guys like about Pillsbury? I have had nothing but problems with DH, but I know It is favorite to many!

laneysmom Posted 13 Mar 2006 , 7:19pm

post #7 of 20

Thanks for sharing! Very helpful!

Wendysue, you can always save a copy to your harddrive or a disk and then get it printed at your convenience, if you need to.

wendysue Posted 13 Mar 2006 , 7:25pm

post #8 of 20

Thanks Laneysmom. Sometimes I have my husband print things for me from work, not usually something that's 12 pages long, but maybe he still can.

tripletmom Posted 13 Mar 2006 , 7:28pm

post #9 of 20

We don't have Pillsbury Cake Mix here in Canada but I have heard good things about them. I use DH and BC however we also don't have anywhere near the variety of flavours you have in the US.

BritBB Posted 13 Mar 2006 , 7:34pm

post #10 of 20

Thanks - that's great!

MoneysGirl Posted 13 Mar 2006 , 7:41pm

post #11 of 20

Thanks. Extremely useful information.

sweetbaker Posted 13 Mar 2006 , 7:42pm

post #12 of 20

Thanks Tripletmom.

thecakemaker Posted 13 Mar 2006 , 7:51pm

post #13 of 20

Thanks! I use mostly Pillsbury!

Debbie

dodibug Posted 13 Mar 2006 , 7:54pm

post #14 of 20

Quote:

Originally Posted by Schmoop

What do you guys like about Pillsbury? I have had nothing but problems with DH, but I know It is favorite to many!

I like Pillsbury because it is a moist cake without being wet. To me, DH is just too wet. I like the density of Pills-not too heavy. Some don't like it because you don't get as much batter as other mixes but I'll deal with that for flavor and texture that I really like!

Thanks Tripletmom!

gilson6 Posted 13 Mar 2006 , 7:58pm

post #15 of 20

The only problem I see with the Wedding Cake Recipe in this little booklet is that it only used egg whites and not the yolks. I've had a problem with cakes falling apart when I only use the egg whites. It doesn't seem to have as much weight to it.

thecakemaker Posted 13 Mar 2006 , 7:59pm

post #16 of 20

I'm with dodibug. It's moist but firm. It holds up well for carving and for fondant and tastes great!

Debbie

SJerseyMommy Posted 13 Mar 2006 , 10:47pm

post #17 of 20

Great link! Thanks so much!

crp7 Posted 13 Mar 2006 , 10:55pm

post #18 of 20

Quote:

Originally Posted by gilson6

The only problem I see with the Wedding Cake Recipe in this little booklet is that it only used egg whites and not the yolks. I've had a problem with cakes falling apart when I only use the egg whites. It doesn't seem to have as much weight to it.

It does say later in the booklet that you can substitute 2 whole eggs for the 3 egg whites. I have started doing this for all my white cakes. It may change the color ever so slightly but I do not think it is very noticable and the taste and texture is better.

Cindy