Good morning. I need to make several white cakes. I'm trying to figure out which cake mix has the best flavor? I usually use DH but I vaguely recall someone saying that the white cake isn't very good in that brand. What is your favorite white cake mix??? Thanks so much

I do not like DH cake mixes. Love Pillsbury. Try them!

I love the pillsbury white cake mix. Tastes good adn looks pure white.

Dido! I think pilsbury is the best! Besides, it is a little cheaper too!

Anyone tried Betty Crocker Super Moist White? Opinions?

hiya tbittner...cbittner here!! lol...I HAVE tried the BC super moist and I personally really like them. I think our favorite is the french vanilla. I sub french vanilla creamer in for some of liquid, and we love the taste. I don't really like the DH...not much taste, text, etc. IMO only. What do I know bout milkin ducks????

Personally, I LOVE Pillsbury Super Moist white cake mix!!!!!

HI cbittner! Thanks for the opinion, I just bought a bunch of BC because they were 10/$10 at my local Giant Eagle. I was hoping they would be good because I usually just buy what every brand is on sale or make it from scratch! I have a wedding cake for next week and will be using the Super Enhanced Cake recipe with this. Thanks again!

I use the Pillsbury French Vanilla. Has a great flavor. I add 1/2 pkg of cream cheese to a single cake. Gives it a good flavor and moisture. Works very well with wedding cakes.

I agree that the Pillsbury is very good. I ususally use DH, but this one is better, I think.

Sarah

I make most of my cakes with BC Golden Vanilla. Everyone loves them and usually Brides request it after tasting at their friends wedding.

I've only used DH because that's what my Wilton instructor recommended (I am new at this), but I'm switching to Pillsbury! Duncan Hines white is fluffy/crumbly in my experience, but Pillsubury white holds together better (I've only tried Funfetti, but I imagine the white is the same). Good luck!

I like DH Classic White. It works really well with the White Sour Cream Almond recipe. I like it better than the DH French Vanilla. Pillsbury and Betty Crocker have a more chemical flavor to them and it makes less batter than DH.

I dunno....I really love DH white cake mix. It's actually my favorite kind of cake.

I agree with emilykakes and the others that like DH classic white. Sometimes I find the other brands have somewhat of an aftertaste. And I really like how DH gets nice and high every time. Though, I do like the other brands for chocolate and other flavors. Though I think when you doctor them up..any will work fine.

I always use DH classic white and people request it. I had no luck with pillsbury...too many air bubbles and my BC attempts cracked. I found what I liked by purchasing some of each brand and baking away.

good luck

oooh, i should say people request my white cake...they don't know its DH

DH white is my favorite. I really like to use 1/2 DH white and 1/2 BC Golden Vanilla. The BC Golden Vanilla doesn't seem to rise as high, but I like the flavor. I'm making a wedding cake for next week and I'm going to use DH white and the sour cream almond recipe. Except my bride doesn't want almond, so I'll use clear vanilla and clear butter and maybe a touch of Creme Bouquet.

I only use dh. cake mixes. imho, the make more batter & taste great. I like the taste of betty crocker too, but the cake mix I get always has hard lumps of mix in it that is a bear to try & get out. the only way i can get them out is to sift the cake mix. I get my mixes at my super wal-mart, so I am assuming they are fresh. Has anyone else had this problem? oh yeah, what flavor pudding do yall usually use.? has anyone tried the cheesecake flavor?

A friend of mine said he only uses BC because DH always comes out dry. Personally I've never had this problem.......I do pick and choose my fave flavors from each brand. I just told him that it wasn't the cake mix that it was him. Ha!

alot of the decorating books i have seen say box mix cakes dont really hold up with fondant, etc., not strong enough to continue to hold the shape...but everyone seems to use them (good to know, i thought i was just lazy ahha) for beginners like myself you cant beat 10 boxes of cake for 10 bucks, i get what is on sale, but i had to make a strawberry cake the other day and i found pillsbury tasted better than the BS super moist.

when you make scratch cakes...especially wedding cakes... what kind of cake do you make?

Do you really see a diff between a scratch and a box mix...when it comes to fondant weight and holding up???

Wow...I have only tried DH because that is what my Wilton instructor recommended. Now, you all got me curious about Pillsbury. Questions:

I was taught to follow the pound cake recipe on the side panel of the DH box which adds pudding. Do you still add this with the Pillsbury mix?

Where do I find the Sour Cream Almond Recipe???

I have used the DH White cake mix and have always gotten rave reviews. I have not had the same reponse from Pillsbury. I would love to give the Better Crocker a try.....

I'm interested in the 1/2 package of cream cheese? Would this be a small package or a large one? What kind of texture/taste did you get?

Thanks!

Monique

Is there a white sour cream almond recipe on CC? I did a search for it in the recipe section and could not find it. I think I will be trying this cake...if I can find the recipe.

I like DH. The Golden butter recipe is really good. I just made the white almond sour cream cake tonight.(1/2 recipe) I used a stick of butter instead of oil and milk instead of water. It turned out great. Recipezaar.com has the recipe.

Pillsbury classic white is my choice HANDS DOWN. I won't use another!

Pillsbury classic white is my choice HANDS DOWN. I won't use another!