Is Duncan Hines The Best Cake Mix?

Decorating By thecupcakemom Updated 18 Oct 2014 , 12:31pm by vldutoit

mbelgard Cake Central Cake Decorator Profile
mbelgard Posted 17 Apr 2007 , 1:38pm
post #31 of 62

I'd suggest trying several different brands until you find what you like, it's all a matter of personal taste. I can't get DH around here much and my husband can tell immediatly if I use Pilsbury so I use BC.
My mom will use Pilsbury some but that's the only one she doctors, she has to because we all seem to have a problem with getting that brand to come out of the pan in one piece.

TheKookieWench Cake Central Cake Decorator Profile
TheKookieWench Posted 17 Apr 2007 , 1:38pm
post #32 of 62

I like both DH and Pillsbury, although I've gotten pretty darn good at making my own cakes from scratch.

Stina Cake Central Cake Decorator Profile
Stina Posted 17 Apr 2007 , 1:44pm
post #33 of 62

I use Pillsbury! Love Pillsbury. Only problem is they don't carry a great variety at my grocery store. So if I need a flavor that is not carried I use DH. Have not had great results with BC. I also am an avid fan of "The Cake Doctor" book series. There is a mean Bridal White cake recipe and a wonderful Red Velvet cake that my customers always compare as better then a well known (expensive) bakery in the area. icon_biggrin.gif

There's my two cents

StaceyC3 Cake Central Cake Decorator Profile
StaceyC3 Posted 17 Apr 2007 , 1:48pm
post #34 of 62

Well, here's my dirty little secret...I use the Great Value Brand from Walmart! I also use Great Value shortening and sugar for my icing. All I do to my white cake is add whole eggs instead of whites, and some extra oil. It holds up well (I've even carved it), freezes well, and is really moist.

This is what's funny, though...Two other friends and I were discussing cakes, and the friend who had just tasted my cake said, "Wow! Is this from scratch?" And before I could say anything, the OTHER friend said, "Yes it is! Isn't it GOOD?"

I just had to giggle. It's always delicious when YOU aren't the one who had to bake it, I guess! icon_biggrin.gif

yummy Cake Central Cake Decorator Profile
yummy Posted 18 Apr 2007 , 2:02am
post #35 of 62

Pillsbury for me!

KansasSherry Cake Central Cake Decorator Profile
KansasSherry Posted 18 Apr 2007 , 2:28am
post #36 of 62

I prefer DH and BC in that order. Pillsbury makes a smaller cake in my opinion. I also doctor the cake mix.

Janette Cake Central Cake Decorator Profile
Janette Posted 18 Apr 2007 , 2:32am
post #37 of 62

This question finds it way back every few weeks. It's a great debate. Adding my two cents it's DH all the way.

sarahnichole975 Cake Central Cake Decorator Profile
sarahnichole975 Posted 18 Apr 2007 , 2:42am
post #38 of 62

Well I have flipped and flopped and tried and what I have found is that I like the moistness of Pilsbury but stability of DH. So, for a while now I have been doing two Pilsbury to one DH (since my mixer holds 3 mixes). It's been working great for me. Now I use 11 egg whites, 3 3/4 cups water, and 1 cup oil with that, which makes more oil than the DH calls for, but once again, it's what works for me. I think everyone has their preference and I'm starting to believe that depending on where you live you probably get different results from different mixes. Because of temperature, humidity, ect.

Janette Cake Central Cake Decorator Profile
Janette Posted 18 Apr 2007 , 2:46am
post #39 of 62

Sarah you just impressed me.

That makes so much sense.

sarahnichole975 Cake Central Cake Decorator Profile
sarahnichole975 Posted 19 Apr 2007 , 2:49pm
post #40 of 62

Thanks Janette...every now and then that little light goes off and I actually impress myself....

cakesonoccasion Cake Central Cake Decorator Profile
cakesonoccasion Posted 19 Apr 2007 , 2:58pm
post #41 of 62

I like certain flavors from each one. IMHO DH lemon supreme is nasty, but I love their Strawberry and French Vanilla. Cherry Chip from BC is great! I add 1T meringue powder to my mixes, sift the mix, and use milk instead of water. That's all the doctoring I do!

Phat Cake Central Cake Decorator Profile
Phat Posted 19 Apr 2007 , 3:06pm
post #42 of 62

I used to rep duncan hines and it was always the number cake mix in the
catagory!

MissT Cake Central Cake Decorator Profile
MissT Posted 19 Apr 2007 , 3:12pm
post #43 of 62

Hey StaceyC3 - my "dirty little secret" is that I use Aldi's brand - it performs the best and tastes great. Also, I use Vegal? for my frosting - the price is only $3.39 for 42 oz. and it is nice and solid (high-density?) - way better than Crisco's old recipe. I get it at a local bake shop.

But, as has been said many times, it is all a matter of taste and personal preference. icon_smile.gif

Hey, it's cake - that makes it all good to me!! icon_lol.gif

BlairsMom Cake Central Cake Decorator Profile
BlairsMom Posted 19 Apr 2007 , 3:30pm
post #44 of 62

I love DH, so far that is all I buy but I of course am always willing to experiment! icon_smile.gif

bakincakin Cake Central Cake Decorator Profile
bakincakin Posted 19 Apr 2007 , 3:36pm
post #45 of 62

I mostly use BC and DH and then doctor them up. Can't recall the last time I've used Pillsbury.

darlene_000 Cake Central Cake Decorator Profile
darlene_000 Posted 19 Apr 2007 , 4:06pm
post #46 of 62

Personally I don't like DH esxcept for their Red Velvet.

I use Betty Crocker.. very delicioous and moist. Their Milk Chocolate cake is awesome.

rocketgirl96 Cake Central Cake Decorator Profile
rocketgirl96 Posted 19 Apr 2007 , 4:07pm
post #47 of 62
Quote:
Originally Posted by cakesonoccasion

I add 1T Meringue Powder to my mixes, sift the mix, and use milk instead of water. That's all the doctoring I do!




What does the Meringue Powder do in the cake mix?


Thanks,
Christine

Heatherz Cake Central Cake Decorator Profile
Heatherz Posted 19 Apr 2007 , 5:39pm
post #48 of 62

I only use DH Butter Recipe cake mix. I always get so many positive comments about how moist and fluffy the cake is. It kind of melts in your mouth. I follow the box directions and mix it for the full 4 minutes. My cakes bake up nice and high. I am doing my first stacked cake so I will see how it works for that.

masarost Cake Central Cake Decorator Profile
masarost Posted 19 Apr 2007 , 5:43pm
post #49 of 62

I always use DH and my cakes always turn out great with a nice moist taste.

nefgaby Cake Central Cake Decorator Profile
nefgaby Posted 19 Apr 2007 , 6:37pm
post #50 of 62
Quote:
Originally Posted by rocketgirl96

Quote:
Originally Posted by cakesonoccasion

I add 1T to my mixes, sift the mix, and use milk instead of water. That's all the doctoring I do!



What does the do in the cake mix?


Thanks,
Christine




I wonder the same thing.... icon_confused.gif

ChefAngie Cake Central Cake Decorator Profile
ChefAngie Posted 19 Apr 2007 , 6:50pm
post #51 of 62

DH BABY ALL THE WAY!

terrylee Cake Central Cake Decorator Profile
terrylee Posted 19 Apr 2007 , 6:53pm
post #52 of 62

I have always used DH....don't seem to have a much luck with other brands as far as moistness and texture....I will sometimes add instant pudding, expecially in chocolate cakes..

I was wondering too what does the Merinque Power do to the cake....

I

divaofcakes Cake Central Cake Decorator Profile
divaofcakes Posted 19 Apr 2007 , 6:53pm
post #53 of 62

So funny... I prefer Pilsbury!

Janette Cake Central Cake Decorator Profile
Janette Posted 19 Apr 2007 , 7:04pm
post #54 of 62

I always made my Red Velvet cake from scratch, then I tried DH. It's just as good.

bobwonderbuns Cake Central Cake Decorator Profile
bobwonderbuns Posted 20 Apr 2007 , 12:30pm
post #55 of 62
Quote:
Originally Posted by nefgaby

Quote:
Originally Posted by rocketgirl96

Quote:
Originally Posted by cakesonoccasion

I add 1T to my mixes, sift the mix, and use milk instead of water. That's all the doctoring I do!



What does the do in the cake mix?


Thanks,
Christine



I wonder the same thing.... icon_confused.gif




Meringue powder is powdered egg whites with stablizers which causes the cake to have volume without the extra richness an egg would add. I personally use 2 TBSP powdered egg whites per box mix which does the same thing and doesn't add the (in my opinion) weird aftertaste that meringue powder can add. Basically they both do the same thing though, add volume. Hope that helps some! icon_lol.gif

candyscakettes Cake Central Cake Decorator Profile
candyscakettes Posted 18 Feb 2014 , 2:23pm
post #56 of 62

That's why some people prefer DH - there is no pudding in the mix, so you can add a box of pudding mix.  BC already has pudding in it!  Double pudding doesn't work!:-)

jasso83 Cake Central Cake Decorator Profile
jasso83 Posted 19 Feb 2014 , 10:43pm
post #57 of 62

 I use dh most of the time and bc every now and then both work good and you can always add your things to it to enhance the taste.I do scratch cakes sometimes I mainly do box cakes once you doctor it up you can't really tell the difference

MBalaska Cake Central Cake Decorator Profile
MBalaska Posted 19 Feb 2014 , 11:20pm
post #58 of 62

Whatever the local grocery store sells.

I still miss that box of white mix that all you had to add was water and beat.  Got lot's of practice cakes from those boxes.

tami517a Cake Central Cake Decorator Profile
tami517a Posted 24 Feb 2014 , 4:54pm
post #59 of 62

I have always used Duncan Hines but I am so mad at them right now! For the last month or so my cakes have been flat and hard and slumped away from the pan after they come out of the oven. I have been frantically troubleshooting - checking my oven, mixing more, mixing less, using different pan, etc. Then I found out the French Vanilla I usually use is a smaller package size - 16.5 oz. instead of 18.25 oz. NO change to the box size or the packaging to indicate I was getting something different than what I normally use. Once I added 1/3 cup of flour to my regular doctored recipe (8 oz. cream cheese, 2 eggs, 1/4 oil, 1 cup water) it came out great. Finally!  I know the other brands had already reduced the amount in their mixes and the classic line of Duncan Hines got smaller a while back but the Signature line (which costs more per box) was still the bigger size. So underhanded!

honeybee1 Cake Central Cake Decorator Profile
honeybee1 Posted 19 Mar 2014 , 8:04pm
post #60 of 62

AI use the DH almost exclusively, and they always turn out great. Love the French Vanilla and Swiss Chocolate the best, however, only a few stores sell the Swiss Chocolate. Don't know why it's so hard to get, but it's the best, and I ALWAYS get compliments on it, especially when I ice it with chocolate ganache and buttercream.

Quote by @%username% on %date%

%body%