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Is Duncan Hines the Best Cake Mix?

post #1 of 62
Thread Starter 
In the Wilton classes this is what they teach you, but obviously they have an affiliation w/the cake company. What brands do you all use? My teacher told us that she only adds one box of pudding and this is it. Could I be doing it better? Thanks!
"Men are idiots and I married their King."
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"Men are idiots and I married their King."
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post #2 of 62
i use betty crocker, DH, store knock-off brands, whatever is available and then i doctor it...there are cake extender recipes online here and it makes it de-lursh.....

http://www.cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=extender&cat_id=-1
post #3 of 62
You'll get 10 responses with 12 different opinions on this one!

I use Betty Crocker only unless I need a flavor that BC doesn't do, like red velvet or marble. I do not prefer the DH texture. You will find just as many people who are full blown DH fans and do not prefer to use BC at all.

Then there are the scratch bakers, who don't prefer the boxed mixes!

I also recently tried adding a box of pudding and an extra egg to my cake mix, like I've seen suggested on here so many times. I sent the cake in to work with my hubby, to my group of official taste testers. It bombed big time. But you will find others who swear by that method and wont' do cakes any other way.

None are right.... none are wrong. There just aren't any absolutes in this industry. It's all a matter of taste. thumbs_up.gif
post #4 of 62
I actually do love DH mixes. Since I've had such good results, I only use them and have been consistently pleased. I noticed the Wilton affiliation after the fact.
post #5 of 62
I prefer Betty Crocker and so does everyone who eats my cakes. My favorites are french vanilla and triple chocolate.
post #6 of 62
When I was a student of Wilton, I was told NOT to use Pillsbury; use either Duncan Hines or Betty Crocker. So, that's what I do. I now teach Wilton Course 1, and have passed that on to my students. If there is nothing wrong with Pillsbury, I would like to know. My instructor told us not to use it because it flakes and breaks up easier.

Now when I buy cake mix, I buy whatever is on sale, either BC or DH. Seems that Pillsbury is on sale the most around here!
post #7 of 62
I'm a WMI and actually like using BC. I find that it is more consistant than DH. It is fail proof. I also like to Dr. the cake mixes also. I usually recommend BC to my students, but also tell them they can use what ever they like!

Katie
post #8 of 62
Welcome mypiggybank!!
Karen

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Karen

Each day we make deposits in the memory banks of our children.
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post #9 of 62
I have to agree with indydebi regarding the responses you will get on that question thumbs_up.gif

I use DH mixes and add 1 egg (4 total), 1 cup of water and 1 packet of Dream Whip - any flavor. I also add the liquid coffee creamers from time to time depending on the cake flavor. I picked that hint up here.

I also use BC mixes, especially the small pound cake boxed mix. It's perfect for sculpting and for those that prefer pound cakes. It's also nice under fondant because the two together aren't as sweet - just what I've been told by people that have eaten it.
post #10 of 62
I think I'm in the minority. I use Pillsbury and sometimes doctor them with coffee creamer. I have tried DH and BC and my clients PREFER the Pillsbury. This is really weird....The WHITE Pillsbury! Kinda cramps my "creative" style.

But, today I "busted out!" Doing a last minute cake for our Youth Pastors. Its a BC French Vanilla with French Vanilla Creamer. I'm going to torte a 12" square with strawberry mousse and frost in French Vanilla Buttercream using REAL cream with REAL vanilla bean infused. I'm then going to use Piourette Cookies around it and put white chocolate dipped strawberries on/in the very top. Finish it off with a ribbon that says Good Luck! They are leaving our church for another.

So, SOMETIMES I can get away with a new flavor, but, not really often!

Beth in KY
post #11 of 62
Well I had always used Pillsbury brand up to just recently I have like the DH brand, I love the Red Velvet. But there are still certain brands I will only use the Pillsbury flavor. I think it is just a matter of what brands you like. icon_biggrin.gif
Steph.
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Steph.
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post #12 of 62
Yeah, I'm a Pillsbury gal.
I actually found that it's less 'flaky' than the rest.
But then again I also freeze or refridgerate them at least a whole 24 hours before I torte/decorate them.
Cake decorating ROCKS!!
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Cake decorating ROCKS!!
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post #13 of 62
I use certain flavors in certain brands, I found from trial and error.

I use Pillsbury Classic White

DH Triple Fudge

BC French Vanilla

Don't forget you can doctor or customize cake mixes to add your own twist and flare.
Tracy Perkins

Happy Baking!!!
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Tracy Perkins

Happy Baking!!!
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post #14 of 62
I personally prefer the Duncan Hines above ALL the others. I LOVE the way they bake and for a cake mix, they don't have quite as much chemical flavor as some of the others. ( To my taste buds. icon_biggrin.gif ) I've tried to go mostly scratch, but if I"m in a pinch, I'll use the DH.
post #15 of 62
Do you buy them by the box? is there a way to buy them wholesale if you are making a lot of cakes a week?
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