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post #16 of 50
3/28/05 at 4:00pm
I've been using DH, because it was on sale. I also dr. it up a little. No matter what brand of cake mix I still have to do a crumb coat. Anyone have any secrets to avoid the crumb coat??
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post #17 of 50
3/28/05 at 7:04pm
I love DH!! I've tried others but always go back to DH. I always have a stocked pantry of white, yellow & devil's food!! I have tried the others including the store brands. Out of Pillsbury & Betty Crocker I actually like the store brands better. Not as much as I like DH!!!! I dr them up too. I always put sour cream, milk or buttermilk, butter, sugar, 1 more egg, 1 t. vanilla. They look just like scratch cakes but they are actually moist not hard like a scratch cake. They do hold up just fine for a wedding cake/stacked cakes. I love em' won't use anything else~
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #18 of 50
3/28/05 at 8:02pm
Quote:
Originally Posted by rachelj

I've been using DH, because it was on sale. I also dr. it up a little. No matter what brand of cake mix I still have to do a crumb coat. Anyone have any secrets to avoid the crumb coat??



I brush my pans with shortening and then dust them with flour. This gives the cake a nice, smooth crust without a lot of crumbs.

My fave yellow cake mix is pillsbury. I don't have a favorite chocolate one. All the chocolates taste bland to me. Anyone found a good chocolate mix? Strawberry is another mix that I can't seem to find one I like--all the one's I've tried tasted very artificial no matter what I did to it. I know Wilton recommends DH. I've had problems with their mixes not rising so I've stayed away from them for a while. Maybe it's time to give them another shot.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #19 of 50
3/28/05 at 8:21pm
Hmmmmm something I can talk about. Well I've only been decorating cakes a few months and Betty Crocker cakes were on sale so I stocked up and bought 12 of them. I do not like BC from the get go. I'm using them up by doctoring ALL of my mixes, but I bought a DH red velvet and I could tell a HUGE difference. It was FABO! (fabulous) As soon as I use up my BC's I will never buy them again. I will be a DH girl, now I did need a strawberry cake last week for a friend and Pillsbury was on sale - I have to say those were mighty moist wonderful cakes! I bought 2 and they both came out great so I have no problem using Pillsbury, but I don't know if it's just their strawberry flavor that comes out like that as I have not used any other Pillsbury flavors. I enjoy using sour cream to doctor my mixes with - they always turn out wonderful!!! Can anyone tell me what the buttermilk does for a cake? Or mayonaise? I'd like to find the cheaper of the 3 but I love the results with the sour cream, sour cream is pretty expensive around here - didn't know if there is a cheaper alternative anyone knows of????
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My KISS Method - Keep It Simple Shugga
www.geocities.com/puresugarbyriccarda
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post #20 of 50
3/28/05 at 8:26pm
I weighed my store bought cake mixes and then started buying white cake mix in bulk from my local bulk food store...after doctoring you can't tell the difference in taste and I've never had crumbing or rising issues.

This will save you tonnes of $$$...even more so than when you can find mixes on sale.

Just some advice from a cheapskate, icon_redface.gif
Suzanne M.
http://www.cakesbysuzanne.com
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http://www.cakesbysuzanne.com
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post #21 of 50
3/28/05 at 8:41pm
pureshugga,

Buttermilk or mayo does the same thing sourcream does. Makes it moister. I use buttermilk or sourcream. I've tasted a mayo cake & they are very good. I've never put it in my cakes though. There is a recipe on the back on kraft mayo for a mayo cake. I think it's chocolate. We should try it!
~TC~
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #22 of 50
3/28/05 at 10:09pm
Hey, TC. I have never dr'd a cake. I am wondering how much of these ingredients would a person add? I swear, I have been doing cakes for awhile and would never have thought of dr'ing them. I mean, I am on the short bus about these things. Exchanging butter for the oil( how much in the exchange), using an extra egg(what does that do), tc. I am a total idiot to these things. I am available to recieve any and all advice from my great friends here about these things. So please feel free to pass on the tip!!!!
Tanya
Hoping to one day have a shop of my own!


Proud Mom to Alania(21), Angelica(20-Go Wildcats!), & Tyler(14)!
Proud Army wife to Tony!!!
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Hoping to one day have a shop of my own!


Proud Mom to Alania(21), Angelica(20-Go Wildcats!), & Tyler(14)!
Proud Army wife to Tony!!!
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post #23 of 50
3/28/05 at 10:33pm
Hey Tanya,

Have you heard of the Cake Mix Dr.'s book? That would be a good investment to make. I think I paid $16 for mine at Barnes & Noble. I haven't made a cake from scratch since I bought the book. I too learned about it from this site! The dr.'d up cakes make the store bought cakes taste like scratch & also makes them taste a while lot better then scratch!
Here is a yellow cake that is my favorite: I add different stuff then cake dr.

1 yellow cake mix
1 cup sour cream
1/3 cup milk, you can add more if desired
1/4 cup sugar
1/3 cup oil or butter
4 eggs
1 Tablespoon pure vanilla

This makes a very moist but not crumbly yellow cake. It is great for wedding cakes. I add more vanilla sometimes & also more sugar. It just depends on what I want to make!

The chocolate cake you'd add cocoa powder or choc chips, buttermilk.

I'm staying w/ my folks for a few days & I don't remember the exact recipe that I use for the chocolate cake. So if you'd like email me & I'll send it to you around Thurs. Hope I helped you~ ~TC~
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #24 of 50
3/28/05 at 11:06pm
Thanks so much, TC!! It sounds great. I will have to look and see if I can order that online(Cake Dr book). It sounds like the cake baker's bible. I am really interested in making something different, you know? I will email you for the chocolate cake recipe. I hope you have a good time with the folks! Take care.
Tanya
Hoping to one day have a shop of my own!


Proud Mom to Alania(21), Angelica(20-Go Wildcats!), & Tyler(14)!
Proud Army wife to Tony!!!
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Hoping to one day have a shop of my own!


Proud Mom to Alania(21), Angelica(20-Go Wildcats!), & Tyler(14)!
Proud Army wife to Tony!!!
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post #25 of 50
3/29/05 at 12:53am
I use betty crocker except for strawberry then I use pb. wallmart sell bc @ $.78 cents and I have never had to crumb coat.
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post #26 of 50
3/29/05 at 12:59am
My favorite mix is Duncan Hines...I have never heard of it being dry, it taste great, and all but the white bakes full.... but I will admit that I will use what I get on sale or with a coupon, or if the commissary here is out of the flavor I want in Duncan Hines.

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post #27 of 50
3/29/05 at 1:31am
Hey, Flayv. That is so true! And with this group it is surely the truest description of us. I have never gotten so much positiveness from such a large group of people. It is like an extended family. If I have a problem, I can tell you guys. If I am having a great day, I can express that, too. I love the fact that we don't judge one another. Helping hands has never been more truly stated than right here. And the DH cake mixes are the best for me. Take care!
~Tanya
Hoping to one day have a shop of my own!


Proud Mom to Alania(21), Angelica(20-Go Wildcats!), & Tyler(14)!
Proud Army wife to Tony!!!
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Hoping to one day have a shop of my own!


Proud Mom to Alania(21), Angelica(20-Go Wildcats!), & Tyler(14)!
Proud Army wife to Tony!!!
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post #28 of 50
3/29/05 at 3:06am
I cant say I have ever seen or bought a cake mix of any brand that was over 1.10....and on base its like .99 to 1.10. Oh well. thumbs_up.gif
Tanya.... cant agree more!!!! These people are great (present company included too) thumbs_up.gif
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post #29 of 50
3/29/05 at 6:29am
Thread Starter 
thanks for all of the good tips everyone! Wish me luck. I'm baking my first dr'd cake mix today for my son's birthday on Saturday! I can't wait to see how it turns out. I'll post a picture when it's done! party.gif

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post #30 of 50
3/29/05 at 7:14am
TC~
I made the Bride's white cake out of the cake mix doctor book- it is soo good and it comes up soo firm. I think I had to at least triple the receipe for a 14" round, and I added one extra egg.
I also used the buttercream icing recipe mixed with the white chocolate recipe out of the book- it was awesome and to me did not seem so sweet.
That's what I used on the "Heather's Bridal Shower" cake, which got rave reviews.
***edit note: I also made the Amaretto cake in there and added about 2 cups of the Buttermilk Devil's Food cake batter. It was soo light and dreamy tasting and it was not super chocolatey. Hmmmmmmmmmm! I love the book! In fact, I am thinking of going to Office Depot and having them spiral bind the book so that it lasts longer.
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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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