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Favorite Cake Mix

post #1 of 50
Thread Starter 
What brand of cake mixes does everyone like the best? I'm starting to make cakes for family events and was just wondering what brand other cake enthusiasts like. I'm getting such great ideas and hints on this site, I love it and I think I'm addicted!

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post #2 of 50
On the Wilton boards, everyone seems to swear by Duncan Hines so much that I have converted to using DH exclusively. I do think I like them better than the Betty Crocker mixes I have in my cabinet.

Good luck!

ElleC
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CakesByEllen

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post #3 of 50
I like DH as well however I also alter the recipes...butter instead of oil, eggstra eggs, milk instead of water. You will find a lot of discussion on this topic as well.

This site sure is addictive ins't it? When my girls nap this is the first place I head for!
post #4 of 50
I use DUNCAN HINES only. When they are on sale I load up. Last week in my area they were on sale for $.79, I asked the cashier if there was a limit, he said why do u want 30 I said yep, he looked at me like I was a nut case (LOL), and sold them to me anyways. Yippee!!!!
"If you are influenced by the opinion of others, you will have no desire of your own."
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"If you are influenced by the opinion of others, you will have no desire of your own."
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post #5 of 50
My Wilton instructor told us to get Duncan Hines. I have used them and they are really good. I accidently bought 2 Betty Crocker mixes and they weren't as good.
post #6 of 50
I usually use DH only I cut back on the oil and use milk in place of water. I do like the Pillsbury white cake mix too though.

Debbie
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #7 of 50
Betty Crocker makes a chocolate fudge flavor that, when "doctored", my family loves! Other than that, after I doctor my cakes I can't really tell the difference. I even use store brands sometimes, depending on the price.

Sandi
post #8 of 50
Duncan Hines is all I use for my white cakes.My store ran out of the classic white mixes and I had to buy two Betty Crocker mixes. I was disgusted by the lumpiness of the mix. I'm so used to DH that I cut the bags open, dumped it in the bowl and added the other ingredients before I noticed how lumpy it was. It didn't seem to affect the cake, although I didn't taste it, and my daughter didn't mention any complaints from her co-workers. Almost all my orders are for white cakes and I use DH whenever I can for others. I haven't used the different variations mentioned above but will one of these times soon.
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #9 of 50
I usually use the generic store brand because it is cheaper. I will also use pillsbury because it is cheaper than DH. I will buy cake mixes if they are on sale though for a good price. Since I've always doctored my cake mixes in some way shape or form, there is hardly a difference in the brands I have used.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #10 of 50
*laughs* Looks like I'm in the minority. I can't stand DH. My favorite is the Betty Crocker - my neighborhood Safeway almost always has them on sale (10 for $10) at least once every two months, it seems, and they have (at least here) more varieties of white and vanillas than anything else (white, butter white, vanilla, butter vanilla, french vanilla, blah blah).

I sub butter for the oil, evaporated milk for the water, and use the entire egg instead of the whites, and that's raving delicious. And oddly enough, I can fill a 2" high pan half full with the doctored BC and get it to bake completely to the top of the pan with a minimal dome and no overflow. Neither the DH (too dry for me) nor Pillsbury (too wet) has ever done that for me, and they're rarely on sale here anyway.

Illy
post #11 of 50
I use DH almost exclusively. I have found that doctoring improves quality, too. I add a little extra oil, an extra egg and a package of pudding. My favorite it the orange flavor. It's a bit unique and tastes fantastic! But, not all stores sell it.
Mom to three busy boys!
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Mom to three busy boys!
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post #12 of 50
I thought I didnt care until this weekend. I used Bettey crocker for some cakes, when I normally use DH. I must say I will only be using DH for now on. I dont necessarly think it is a flavor issue for me, but a crumbing issue. I dont ever have to crumb coat when I us DH and with Betty I had to crumb coat. So I am a DH girl.
Becky D
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Becky D
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post #13 of 50
I actually use Pillsbury cake mix but I use it for the recipes in the Cake Mix Doctor book. I also have a stack of Duncan Hines cake mixes b/c I found some recipes that require this specific brand. When I use Pillsbury the cake comes out very tasty and I never use the recipe on the back of the box. I always doctor it up.
post #14 of 50
I ALWAYS USE PILLSBURY! THEY ARE ALWAYS MOIST AND I ALWAYS GET COMPLIMENTED ON THAT. I DON'T USE ANYTHING BUT PILLSBURY. I ONLY BUY THEM WHEN THEY ARE ON SALE BECAUSE IN NY, NJ, AND PA THEY ARE ALMOST $2.00 A BOX. WHEN ON SALE THEY ARE $.99.
post #15 of 50
I had to get up and check my pantry! LOL, shows how much I pay attention. I just grab the box that is the right color (red). I use Betty Crocker, for two reasons. I LOVE their 'natural vanilla' flavor, and I collect box tops for my local school. I also doctor the mixes, and find that the vanilla is such a rich starting point.
With so many people raving about DH though, I'll have to check it out and do some comparison baking!
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Time that you enjoyed wasting wasn't wasted.
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