Which Brand Of Cake Mix Or Recipe And Why?
Decorating By handymama Updated 9 Mar 2007 , 6:09am by wolfley29
I've always used Duncan Hines with reliable results (and rave reviews)--until the last wedding cake. Then I experienced the sticky sunken center in one, cracking tops and pitted sides in two others, and an overall fragility. After re-baking I still got the rave reviews, but it was a tense time. Since then I've followed the "Problems with DH" thread as well as others with great interest. It seems that anyone who has used a certain brand for some time swears by it--and all of the brands have their fan base. I'm looking for the one that has it all: flavor; correct moisture; stable to work with; good texture. You get the picture. I'm happy to go down the "from scratch" road if it produces a better product but am somewhat bi-polar about it--prefer the ease of a mix, but like the status of "Oh, yes, I do it ALL myself". I'm eagerly awaiting input from this wonderful group.
I always use Pillsbury devil's food and then duncan hines for the french vanilla.
I just made two 8" cakes with Betty Crocker and they came out perfect! I have used this brand many many times before and never have a problem.
In fact, I had 3 friends and their kids eat the cake mentioned above, and they raved about it! I used the Yellow mix and added a small box of vanilla pudding...just the regular, NOT the cook and serve!
PILLSBURY WORKS GREAT. THE CLASSIC WHITE U CAN ADD FLAVORING TO..... WELL AT LEAST I DO. TURNS OUT GOOD:0)
I have been at this for 5 years, and have always used Betty Crocker. I had heard some horror stories about Duncan Hines, so I went with BC to see how it worked, and I have gotten rave reviews. I use the cake extender in it, using pudding from a cup and it is wonderfully moist without falling apart. I haven't done any 3D cakes with it yet, but lots of sheets, rounds and stacked. Most of those were under fondant too.
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