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Duncan Hines White Cake mix

post #1 of 20
Thread Starter 
I am doing a wedding cake, and the bride wants "white" cake. Well, I am not much of a "baker" I love to "decorate" cakes. So, I usually stick to cake box mixes, and then do try filling recipes, or icing recipes.. So, my questions are:

1. Is the DH white cake mix good and moist? (I normally use the yellow cake mix from DH and everyone always loves how moist it is)
2. If it is not very moist, what can I do to "doctor up" the cake mix...

Again, I am not the type to bake from scratch! icon_redface.gif

Thanks for any help!
post #2 of 20
I use the DH White quite a lot. I feel that box mixes don't have enough structure to them for wedding cakes without doctoring. Many people use pudding, and sometimes I do that. But, my favorite way to doctor the white cake is with an envelope of Dream Whip and two extra egg whites. It makes it a little more firm - and gives it a nice, silky crumb. Slices really pretty.
Everything's better with sugar on it!
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Everything's better with sugar on it!
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post #3 of 20
Thread Starter 
Thanks, for your reply.. I am going to have to try that. I wasnt sure why it needed to be "doctored up". Do you add one envelope and egg whites for each box, right?? Again thanks!
post #4 of 20
I did a wedding cake last weekend and used the duncan hines white with a rasberry buttercream filling. The week before I used the recipe of the white almond sour cream cake but my family talked me out of it for the wedding. they asked me to cut the cake with help from my family and I was kicking myself for just using the plain box mix. It as crumbling somehting terrible. Definately use this one...nice and firm and tastes wonderful:

White Almond Sour Cream Cake

2 boxes white cake mix (U used Duncan Hines White)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16oz carton) sour cream
2 teas. clear vanilla flavor
2 teas. almond extract

Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees.

One recipe makes: one 14" round + one 6" round
or one 16" round
or one 12" round + one 10" round
or one 12x18" sheet cake
or one 12" round + one 8" round + one 6"

Half a recipe makes: two 8" rounds
or two 6" rounds + 6 cupcakes
post #5 of 20
I have never made a wedding cake...though I am attempting my first tiered cake for my parents 40th anniversary the end of june. But I do use DH cake mixes all the time..especially the white. It tastes really good and is always really moist...I always add an egg yolk to mine and a 1/2 tsp vanilla extract. So I just wanted to tell you that your cake will taste really good. Let me know how the dream whip works...I will probably have to do that for the one I'm making as well. GOOD LUCKicon_smile.gif
post #6 of 20
Thread Starter 
Well, I am baking tonight. I am making a 16 inch, 12 inch and 7 inch square...

Candy Lady, can you leave out the "almond"?

heiser73 - Thanks, I am still debating which to use, yours seems to fit into what I already have at home.
Thanks!!!
post #7 of 20
CandyLady how did you do your raspberry buttercream frosting. I need a raspberry filling for a cake that I'm doing. Thanks
post #8 of 20
Wow glad I've found this thread!!! I've printed the recipe thanks alot!!!

mamas510 tell us how it went when you're finished and don't forget to post a pic!

Lorris
post #9 of 20
I always use the DH mix as a base, and when I just need something quick, tasty and dense, I add a box of White Chocolate Pudding to the mix, as well as use the whole eggs instead of just the whites. The cake batter is very thick and the cake turns out nice and firm. It also adds a little extra oomph to the flavor. It's an easy solution when you're short on time and ingredients. icon_biggrin.gif

tsc
post #10 of 20
I have made the White Almond cake TONS of times and it always gets rave reviews, expecially with raspberry! I suppose you could leave out the almond and add extra vanilla, but I would test that before you serve to someone else.

I have made raspberry buttercream filling by adding seedless raspberry jam to buttercream icing. easy.

good luck!
Mom to three busy boys!
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Mom to three busy boys!
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post #11 of 20
Thread Starter 
What are your opinions on the Cake Mix Doctor's "Brides Cake"?
post #12 of 20
I love the french vanillia white cake mix from ducan hines. I tried the enchance recipe which was posted and even though the cake came out firm which made it easy to decorated. It seem to me that the cake tatsted dry.
Let Go and Let God handle it.
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Let Go and Let God handle it.
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post #13 of 20
I make the brides cake all the time. It is super tasty!!! However....I have never made a wedding cake and I don't know for sure how well this would work for a large wedding cake. I am not sure if it is dense enough to work for an actual wedding cake unless it was a smaller one. If no one on here knows if that recipe will work for you, the cake mix dr has a forum that you could go to and ask....I am sure that someone on there would know.
post #14 of 20
I guess you could leave out the almond but it was not too strong and tasted wonderful with the rasberry. The rasberry buttercream is a recipe I got from the Cake Lady who passed away in 2003. Her recipe is posted on www.ladycakes.com....it is work but tastes great. As stated in an earlier reply, you could just mix seedless rasberry jam with your buttercream for another nice tasting filling. Just be sure to pipe a thick dam of icing around outer edge of filling. Good luck. Pat
post #15 of 20
I love the WASC recipe (white almond sour cream) it's all I use now. I just leave out the almond extract for the other flavors (choc, lemon, etc) it's a nice denser cake but still very moist and good for carving with too.
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