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.