Hi all,

I recieved my first complaint today that this chocolate Baileys Mouse filled cake was so dry that they threw it all away. I feel so horrible, but the worst part of it is that I am to do her wedding cake. She has had my cake in the past and was really shocked that it was so bad.

I am not sure what went bad all I can figure out is that I have started using Betty Corocker cake mixes with the Cake Mix Doctor reciepes, is this where it is going wrong. I was upset how Moist n' Deluxe changed there formula and was getting the crater air bubbles.

I have offered her to make two new small cakes tonight to see how it goes cause I am doing her wedding in two weeks.

Has any one have any problems with the Betty Crocker mixes.

Thanks all
Niiki

There was a posting last week about "Betty Crocker" I don't use this brand on Duncan Hines. You did right by offering to make another cake. It happen's to the best of us at times. Happy Baking!

Oh, I am so sorry that happened to you. I have only used DH and just recently found some scratch recipes (after a lot of trial and error) so that's what I use now.
Jacqui

Had you tried out these new recipes first? A couple of times I made the CMD recipe called the white wedding cake or something. Anyway it was similar to a recipe I had been doing, but it wasnt an extender recipe like the other one i liked. So I figured I could just subsitute other cake flavors. I didnt try it out first because it was almost the same recipe (except there was not oil, just butter) anyway to my disappointment (and a little embarrassment) a cake I made for a nice party was all crumbly. It wasnt exactly dry, but the cake wouldnt hold together. Anyway I had use the same recipe a couple of times! No one had said anything! I had made one for my mom and I asked her if it had been the same way and she said yes! I was like why didnt you tell me!?!? Anyway just wondering if the recipe could be the problem?

Oh you poor thing! My advice would be to find great scratch recipes and stick to them - nobody messes with those formulas! If you'd like me to give you the recipes I use (and everybody loves - even those used to box mixes!), just let me know the cake flavour via pm and I'll pm them right back to you ! Good luck

Just wondering - I posted something last night. Are you using THE NEW 0 Transfat oil that is out there??

I wonder is that is the problem. I had to buy some last night to try it out.

I am not sure I am going to like this.

Now it brings me to this question, do you think that the new cakes are 0 transfat too? Is this a conspiracy that no-one told us about?

Please let me know.

Good Luck .

I just received my 1st complaint also...I offered to do another cake for her free of charge and that seemed to smooth thing over, of course anything for free makes people happy. as far as the cake mix goes, sorry I can't help. I use DH and have NEVER had any problems! I love those recipes with that mix. I have a fabulous one if you want it-just Pm me.

Well that makes sense - the BC issue - I made a cake the other week and couldn't figure out why it was so crumbly! It still tasted great and was moist, but I hated how it fell apart when it was cut. Normally I use the Dream Cake recipe so the mix is doctored, then I don't have that issue, but this cake surprised me. Aha! That explains a lot!

Sorry about your cake - the one positive - that they told you about it - I would feel terrible if no one said anything and there was something wrong with my cake - gosh, now I wonder if that's happened .

I had a cake disaster when I made a cake for my own kid's class party and a new recipe flopped. I was so embarrassed, but the teacher smiled and said "it's okay, I've had your other cakes", so she'll probably feel the same. I think you're doing the right thing and it will all work out for you!!!

Just curious....If there was a problem then why not keep the cake??? It was so dry that they had to throw it out and you did not even get a chance to see it?? I torte all my cakes and they are moist days after baking. If it was moist when you iced and filled it one would think it would be fine.

I had a complaint once she said" it just wasn't what I expected but it was yummy.....I thought it would be more fudge like?? I am going to eat the rest after I get off the phone with you." hmmmmm and I described the cake as light and airy not fudgy were my exact words.

You poor little thing, sorry! I'm a big fan of Pillsbury. I've never had issues with that box mix.

Thats great your making them a freebe cake, they'll feel good about the wedding cake then.

Good luck!

So it must be the BC mixes. I read all of your posts and it rang a bell on my first complaint (it was last month). My customer said it was dry. I just ran and checked my mix and yep, it is BC. I didn't know the brand because I always have bought the same box, never really cared who made it. I will be switching now!

My customer also said she wasn't worried about it because she loved all my other cakes. Just curious, mine was the Triple Chocolate Fudge Super Moist variety. Clearly it isn't "Super Moist" IMO. What did you guys use?

I have read (in the cake mix doctor book actually) that you should not doctor cake mixes that already have pudding in the mix - and Betty Crocker cake mixes do. For this reason I exclusively use Duncan Hines when I doctor my mixes.

Hope this helps.

Thank you all very much.

What I have decided to do is that I have some Duncan Hines at home I just picked some up to see if maybe they have fixed the issue. So I will be definetly going back. Unfortunatlely my mom has been buying some BC left and right cause they had a big sale on it 2 for$1. So I think I will keep the BC for little 9 x13 cakes and get those used up, maybe the larger sheets are drying it up with the cake mix doctor recipe and BC cake mixes. I will have to check out the whole Trans fat thing. that could be a possiblity. I do use the Darn Good Chocolate cake reciepe and the white sour cream almond reciepe.

I will let you all know what I find out.

I guess what I learned out of all of this is that complaints aren't bad if you can take and learn from them.

Happy Baking

Nikki

Your mistake was not using DH

There is a recipe I used this past weekend I got on CC called White Wedding Cake it is great. I will be making that again.

I also tried a recipe Pink Champagne Cake that seems to be a big hit. I personally don't like it but then I don't like the taste of Champagne.

Up date to this story,

Last night I went back to Duncan Hines, and boy is there a HUGE difference. I will never go back to Betty Crockers. It may only be a a difference in enhancing the BC that causes them to dry out, but I really do like the taste of the DH with the enhancements. Well a lessoned learned. THanks all for the support

Thanks for the update, good to know! I know for sure all mixes aren't created equal! I love Pillsbury but the 'confetti' one is horrible.

Happy baking!

You have come to the bright side