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post #136 of 228
Quote:
Originally Posted by shipleyc

Thanks for that reply. I was wondering what on earth she could have meant. I am definitely writing Pinnacle Foods a letter they cost me $25!



I think we all need to continue to bombard Pinnacle with letters and e-mails about these problems. Check back through this thread; I posted the e-mail response I received from Pinnacle ... looks like I'm getting coupon(s) for some free cake mix(es). icon_rolleyes.gif yippee.
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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post #137 of 228
Quote:
Originally Posted by wgoat5

I have noticed that the stores around me are BARELY keeping DH on the shelves...just the basic flavors and thats it...Looked like Betty crocker had most of the shelf space in all of the stores.. They might be discontinuing a lot of the flavors



I live in Richmond, VA and I'm saddened to say that I've noticed the same thing happening in the stores. As a matter of fact, I have used Pillsbury for the last three cakes I've made because when I went to Kroger they had no DH FV on the shelves. I've always used DH for my cakes mix cakes, but based on this thread, I guess I'll change to another brand. You would think that DH would take note and address this situation. thanks for all of the ideas.

Sandra
post #138 of 228
I to would like to know why Wilton took their name off of the package
Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
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Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
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post #139 of 228
So I bought 10 boxes of DH Butter Recipe Yellow last night. (.88 a box!) I only bought them because of the low price. I usually use BC and I was leary of DH after seeing this thread.

But my reason for buying them......The Wilton seal was on the box. icon_eek.gif I have not baked with them yet. I have a cake to do tonight. I will let you know how it turns out. But I thought I would share that with you guys. Maybe the parent company has decided to go back to the original recipe? And they aren't old mixes either. Pull date is Jan of 07.
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Give Blood. Play Hockey!
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post #140 of 228
Quote:
Originally Posted by projectqueen

Has anyone contacted Wilton to see why their endorsement seal has been removed?




When did this happen??? I just checked all of my boxes and they all still have the Wilton endorsement on the top of each box. I know they're all pretty new because the "use by" dates are late 2007.
Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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post #141 of 228
The ones here in Indiana at Kroger still have the Wilton seal on them too. If you mix the DH mixes with the pound cake like someone else said, does it still taste like the DH cakes, or is there a major difference? I remember it being said that doing this eliminates the holes and cracks and stuff too.
post #142 of 228
The ones from Walmart in California have never lost the Wilton seal, either. However, they no longer have the tiered and large cake instructions inside.
One of the advantages of being disorderly is that one is constantly making exciting discoveries.
- AA Milne -
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One of the advantages of being disorderly is that one is constantly making exciting discoveries.
- AA Milne -
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post #143 of 228
So here is my report on the DH mixes I got last night. The first cake baked up well. I will tort it tomorrow, so I don't know how the middle looks yet.

I have to say that BC is easier to work with as far as mixing goes. DH is FULL of lumps. I tried siffting. It jammed my sifter up and had to take it apart. TWICE! icon_mad.gif

I noticed that DH requires far less water (milk) than BC does. Maybe that is why it clumps up so bad. Because there is extra moisture in the mix already? Just guessing.

Anyway, that is my two cents for now. If the middle of my cake looks like poo tomorrow though I think I might loose my marbles. I still have 6 more layers to bake for this wedding cake and don't enjoy the possibility of starting over. thumbsdown.gif
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post #144 of 228
I use DH mixes all the time, but I don't make them according to thier directions on their boxes and I receive many wonderful compliments for the taste of my cakes. However, when I make the DH Butter Recipe, I have nothing but problems to the point that I won't use it anymore. They would either not rise or would rise and sink in the center. I have wasted so many mixes because I've had to do them over and over again. I won't buy anymore of them and I've removed them from my list of cakes I offer.

I'm not even sure since I don't use Pillsbury, but do they have a Butter Recipe, or does anyone know of a better than DH Butter Recipe?
The LORD is my strength and song, and is become my salvation. Psalms 118:14


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The LORD is my strength and song, and is become my salvation. Psalms 118:14


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post #145 of 228
BC has both Chocolate and Yellow Butter. That is what I normally use, but at .88 a box I couldn't pass up the DH. Mine look beautiful on the outside so far. No sinking or cracking and they rose up beautifully.

I used an extra egg, a box of pudding and buttermilk. Plus a bottle of red food color (Red Velvet Cake) for each mix. Although I doubt the food color had much impact on their sucssess or failure.
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post #146 of 228
This is weird! I have one box of DH spice in my pantry. It has an expiration date of Oct '07 and still has the Wilton seal on it!! icon_surprised.gif I wonder when the change occurred. icon_confused.gif
post #147 of 228
Just bought several boxes and they all still have the wilton seal,
but to my sorrow I am getting cakes that look like a sponge inside even though I sifted to remove the lumps.
But they did not sink.
so frustrating. icon_cry.gificon_mad.gif
post #148 of 228
Just bought several boxes and they all still have the wilton seal,
but to my sorrow I am getting cakes that look like a sponge inside even though I sifted to remove the lumps.
But they did not sink.
so frustrating. icon_cry.gificon_mad.gif
post #149 of 228
I just started cake decorating in September. However, before I started, I used to always buy Duncan Hines because it just seems like there is more volume and the cakes seem to be more moist. My mom will buy whatever, and since I've been taking Wilton courses since last month, I;ve been going through a lot of white cake mix. The other day she was like I bought you some cake mix and when I went to her car to get it, it was Pillsbury, which would probably be my second choice. I don't really have much experience with Pillsbury other than their strawberry, but I'm thinking about making a practice cake just to see if I like Pillsbury. Anyway, I'm digressing.

The other day, I had to make the first cake for my course three class. The square cake sank (LIKE I heard it deflate) as soon as I turned it onto the cooling rack. I think a big part of it was my fault because it was too much mix for one pan. I always add a box of pudding to my cakes and it ended up rising above the pan. I only bought one pan. icon_sad.gif Then, I made a 9 inch round devils food cake the next day and it cracked. I havent gotten cracks in a long time, but I've always known that chocolate is a a difficult cake to bake. Decorating the cake was another story - I was sooo sad.

Now I dont know what to do. I've got a cabinet full of DH cake mix and I've got to use it, I'm broke. icon_smile.gif Plus, I shop at Wal-Mart since it's the cheapest as far as any cake mix goes where I live ($.82). Betty Crocker is the most expensive. Should I switch to Pillsbury for the interim or did I do something wrong with my other cakes? These were my first bad experiences with DH, and I want to stay with the brand.
post #150 of 228
Quote:
Originally Posted by tmdoxie

I just started cake decorating in September. However, before I started, I used to always buy Duncan Hines because it just seems like there is more volume and the cakes seem to be more moist. ....

The other day, I had to make the first cake for my course three class. The square cake sank (LIKE I heard it deflate) as soon as I turned it onto the cooling rack. I think a big part of it was my fault because it was too much mix for one pan. I always add a box of pudding to my cakes and it ended up rising above the pan. I only bought one pan. icon_sad.gif Then, I made a 9 inch round devils food cake the next day and it cracked. I havent gotten cracks in a long time, but I've always known that chocolate is a a difficult cake to bake. Decorating the cake was another story - I was sooo sad.

Now I dont know what to do. I've got a cabinet full of DH cake mix and I've got to use it, I'm broke. icon_smile.gif Plus, I shop at Wal-Mart since it's the cheapest as far as any cake mix goes where I live ($.82). Betty Crocker is the most expensive. Should I switch to Pillsbury for the interim or did I do something wrong with my other cakes? These were my first bad experiences with DH, and I want to stay with the brand.



First, WELCOME! I hope you learn some really great techniques while you're with us at CC. We're here to help!

Second, I would say go ahead and use up what stock you've got ... no sense throwing good money away. I would suggest you try one of the "doctored" recipes ... adding other ingredients can sometimes help these mixes.

Lastly, make sure you read through this entire thread when you have time ... there may be other helpful suggestions.


On a side note: I was at my local Kroger store this weekend, where DH mixes were only 89 cents!!! icon_cry.gificon_cry.gif It really burns me up that I can't take advantage of a great price on a product that USED TO BE so good. icon_mad.gif
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
Reply
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
Reply
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