Pillsbury Vs. Betty Crocker Mix

Baking By Sas4u Updated 13 Aug 2012 , 12:04am by Sherri2012

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Sas4u Posted 11 Aug 2012 , 7:35pm
post #1 of 2

I went to pick up my usual Betty Crocker mix today that I use as a base for my cakes and came across Pillsbury traditional mix. I know Pillsbury has some trouble being as sturdy as BC but I was wondering if anyone has tried the "Traditional" cake mixesicon_confused.gif Thanksicon_smile.gif

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Sherri2012 Posted 13 Aug 2012 , 12:04am
post #2 of 2

I have limited experience, because I have only been making cakes for a couple of months. But, I have used regular Pillsbury, as well and DH. Never really noticed too much of a difference in tiered cakes as far as sturdiness? I like using the Pillsbury one when I am baking the cake a few days in advance, or for cupcakes, because it tends to stay moist longer, I think. DH tends to get drier after 3-4 days. It might not be that way for everyone, but is what I have noticed so far.

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