welcome ellie!!!!!!!!!

I recently changed to DH after having problems with Pillsbury. They also changed their recipe. Did anyone get an answer on how DH changed their mix? I baked an 8" and it sank in the middle. Even though the toothpick came out clean, after cutting off unevenness, it was kind of raw right under the top of the cake. I thought it was me. I did buy it from Walmart. I also baked it at 325 degrees. I wish these cake companies would leave well enough alone!! Thanks for any help.
Vicky

Last night, I baked 2 8" round cakes using DH white cake mix and using the super enhanced formula, baked at 325 degrees and used bake even strips. For the most part, the cakes turned out fine and didn't sink in the middle. The only problem I had is that both cakes stuck a little bit to one side of their respective pans. Not sure if they needed to be greased more or what. The cake mix I used was bought a few months back as well.

I could be your eggs were to fresh heard that the ph balance if off and that will happen I think thats what happened to me after I finished my flat of eggs everything was fine.

I have never heard about ph in eggs being a problem. I think it is the cake mix companies trying to find ways to cut costs and are using cheaper ingeredients. I'll have to experiment to find ways around this. I also need to find a scratch cake recipe that I can trust that doesn't come out dry.
Vicky

I am in the process of making a 3 tier cake with the DH Moist Deluxe, and I didn't have any problems. I am using a 12" round, and 9" round & 6" round...all baked normally. I ALWAYS add BC pound cake mix to the DH Moist Deluxe...so I don't know if that makes a difference. I was taught by my Wilton instructor to always add the pound cake ALONG with the DH mix...especially if you are making tiers, and also if you are using fondant...it just makes for a sturdier cake. It's always worked out perfectly for me.

Hi short and sweet,
Does this make the cake dry? Do you add any other ingredients besides the pound cake mix?
Vicky

shortNsweet,

Am I understanding you correctly:

For every DH cake mix, you add a BC pound cake mix. And then just follow the package directions for add-ins?

I could see how that would increase the stability of the resulting cake!

I just love this website!!!!

Vicky,
NO! Cake is SUPER moist and delicious! I have had SO many compliments on the taste and texture of my cakes! I simply follow directions for BOTH boxes of mixes...so for the DH moist Deluxe, it's 3 eggs, 1/3 cup oil, 1 1/3 cup water...and for the pound cake, it's 2 eggs, and 3/4 cup water.
I don't add ANYTHING extra. It's been a tried and true combination for me.

JanH,
Yep! You got it! I tried JUST the DH before I took my cake classes with Wilton, and I never loved it...once I added the Betty Crocker pound cake, I LOVED it! It really does make a HUGE difference! It's ALL I use! I have sold cakes like this and people just love them!

wow shortNsweet! thanks for the tip..i made a cake last week and i used fondant..it was a devil's food and after a few hours, i notice the cake sinking..probably the fondant is too heavy for the cake or maybe the weather is too warm..i will try you recipe tomorrow..tnx again..

My pleasure! Let me know how you like it!
Now...maybe you can help me with something...how do you get the little pictures under your memebr name?...lol...I look naked compared to everyone else!...LOL

haha..i experimented only..in your profile you will see about an avatar..just click to choose and then upload..i have another question: how can i graduate from being a newbie?do i have to upload a certain number of cakes?or is it a certain length of being a member?

Well, according to your profile, you are no longer a newbie...you're a Junior Member! Mine just changed to Junior the longer I was here....I don't really know though...I'm GUESSING it's the length of tiem you are here. Thanks for the help!

Cool about adding the BC pound cake.....................can't wait to try it.

oh yeah..i just noticed that i am a junior member now! yahooo! another thing shortnsweet, you can also add some pictures besides the avatars..

Hey girls! It's the number of posts in the forums....not anything to do with the photos posted.

tnx phoov...uhm your profile says forum addict..

It is a great thing! I was just under the impression everyone who took Wilton classes knew about this!...lol...I LOVED the instructor I had...she was a great teacher!

It's not just with cake pans that problems are happening with DH cake mixes... I had to make a CCC for a friends sons BD party.. They looked great while they were in the oven, once I took them out within a minutes time they had sunk and appeared to not bake really full like they normally do.... I made two boxes and had problems with both of them... I checked my oven and it was fine.... So I do agree, something is different with these mixes. I hate to try something else cause they do taste so good....

Cassandra

Cassandra,
I don't know if you addressed this issue already or not, but have you checked the temperature of your oven with an oven thermometer? Just a thought.

Yep... That is something I always check before putting anything in my oven... cause it's 25 degrees off.... I have a oven thermometer that hangs in my oven so that must not be it... I always set a timer when I'm mixing them also.. I'm going to give it another try though... Hopefully this time it will turn out ok.... Thanks for the advice though...

Cassandra

I stopped using DH cake mixes. Everytime I do they either come out very thin or the sink. I usually use Betty Crocker. My favorite is the Golden Vanilla.

I only use DH cake mix and have had very few problems. For shaped pans I will not use the butter mix as it never bakes evenly. I also sift my mixes prior to avoid the lumps. DH still beats the other mixes but Betty Crocker lately has been running a close second.

I also have always used DH mix (yellow) I do everything the same and now when my cakes come out many times there will be holes on the sides(looks like pitting). I really don't understand why. Maybe there has been a change in the mix. It doesn't affect the taste it just doesn't look nice. I always use my Wilton release spray, bang the pan to release the air bubles, and the list goes on. Has anyone else had this new problem of holes on the side of the cake? Pans are only 2 inch high so I know that is not an issue.
Thanks

Shortnsweet,
I'm going to try this it sounds great and that the cake would hold up better. What do you do for chocolate cake or is there a chocolate pound cake mix that you mix it with? Thanks for the tip!!
Vicky

cupcakes,
Instead of the spray, try mixing your own "pan free" by mixing equal amounts of flour, oil and crisco. ie. 1 cup of flour, 1 cup of oil and 1 cup of Crisco. It works wonderfully and it is cheaper to use.
Vicky

Hi Vicky,
I appreciate your suggestion on the pan free recipe, but I also want to let you know that the cake has not stuck to the pan on the sides it just has holes in it, so I am thinking that there might be another reason that I am having a problem that I have not had before the last few months. I have been doing everything the same and now I have these holes on the side of the cake.
Thanks again!

Jan H,
Have you ever tried sculpted cakes with your pound cake/ regular cake mix recipe? I getting ready to try this but does your recipe make it easier to sculpt? I'm going to try it.
Vicky

I just wanted to bring this thread back up again for another go round. I am going to switch from Duncan Hines to another mix and see if I can get better results. I have been using DH for over 5 years but the last 6 months I do see a difference in my cakes that I had not experienced before. Although I do everything the same I am finding more small holes on the sides of the cake that I find very unattractive. I spray well and the cake doesn't appear to be sticking to the sides of the pan, I just have these little holes that were never there before. Anyone else still having problems with DH and any suggestions what mix they have switched to.
Thanks