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post #121 of 228
We have a Aldi's in our town I use almost all of their products they are great...They are a very cheap store. They are also unique.You have to rent a cart for a quaeter and when you are done you return to the store and get your quarter back. you also have to pay cashj or debit only. They have great products and great prices if you have never been there I suggest you try it out
post #122 of 228
My husband and I were talking about all the people complaining and what not and he commented about maybe the recipe that they use now having to do with the transfat? Never really thought about it, but that could be something. If anyone has a really old box and a new one maybe you can compare and see.
post #123 of 228
I am soooo happy to have found this thread!!! I have never had anyone complain about the way a cake tasted until last month. The only thing I could figure out was that I must have messed up the instructions. I thought I must have put to much oil in or something. I always use Pilsbury mixes, but this was the end of a long stretch of cakes so I was down to the end of my mixes. I had one DH mix and borrowed another from a neighbor to avoid going to the grocery store that day. That was the only thing out of the ordinary. I have made DH cakes before too and no one had ever complained about them either.
post #124 of 228
Okay, Everyone, I sent an e-mail to the parent company for Duncan Hines, outlining the problems I have personally been having with their mixes. Here is the response I received via e-mail:

We appreciate the time you've taken to share your thoughts and concerns
about Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix with us. We
have forwarded your comments to our Marketing and Product Development
groups for review and consideration as they continue to improve existing
products and develop new items. We are working hard to provide you with
the kinds of products you want, and it is important for us to know when we
do not meet your expectations.

We are sending you a coupon via Postal mail, which you can expect to
receive within ten to fourteen business days.

Sincerely,


Teresa Madden
Consumer Services Representative



I will keep you all posted on any further info .......

Odessa
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
Reply
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
Reply
post #125 of 228
I found this thread very interesting! All the complaints about shrinking and sinking - I found this to be my problem with BC, and I had to switch to DH! I just made a lemon pound cake using the recipe from their box about 2 weeks ago, and it turned out great. I wonder if the mixes are any different in Canada?
post #126 of 228
This is just on problem I don't need. UGH.
I can say I'm going to stay home, cut flowers, bake a cake, and tomorrow I'm going to go back to the evil empire.--Sandra Bullock
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I can say I'm going to stay home, cut flowers, bake a cake, and tomorrow I'm going to go back to the evil empire.--Sandra Bullock
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post #127 of 228
icon_sad.gif I to have used only DH for about 20 yrs and my customers raved about how good and moist my cakes were. In the past few months I have had some of all the problems mentioned here! I checked everything I could think of and it didnt seem to matter whether it was a sheet cake round 3inch, etc. The funny thing is that it doesn't happen everytime. Sometime the sheet cake doesn't rise and it sinks in the middle, the next one may turn out perfect. It is frustating when you are trying to make a deadline and this happens. Around the holidays I have bought as many as 20 cases and had no problems. Also, I do not use water, I use only milk and I always us butter in place of oil. I agree maybe if we all stop buying their product they will realize they better do something. icon_mad.gif
Sharon
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Sharon
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post #128 of 228
I have noticed that I have needed to start sifting my DH cake mixes, because they are almost always clumpy when I dump them into the bowl. I wonder if the reason I haven't had any problems is that I started sifting?

Anyone who sifts having problems with DH?

RP
One of the advantages of being disorderly is that one is constantly making exciting discoveries.
- AA Milne -
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One of the advantages of being disorderly is that one is constantly making exciting discoveries.
- AA Milne -
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post #129 of 228
I just baked 2 14-inch layers today using DH German Chocolate mixes and my standard doctored recipe. They rose just fine, but they shrank a whole lot--much more than in the past. I just happened to see this thread afterwards! I just hope I don't have any problems when I go to ice and decorate them.
*sigh*
post #130 of 228
Do you all tend to see them shrink then crack???
Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
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Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
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post #131 of 228
According to information we received in another forum I belong to, Proctor and Gamble sold the DH brand to Pinnacle Foods, which has reformulated the product. They say that consumer research says they like the new formula better, but I disagree. We all told them how we felt about the new formula, and we all received a form letter stating that tests prove the new formula is better. I switched to Betty Crocker, with the exception of certain flavors I cannot obtain through BC.

Theresa icon_smile.gif
post #132 of 228
I don't remember mine cracking, but there were a lot of air holes in the cake. It looked like a big sponge. The customer complained that it was dense. (Whatever that means.)
post #133 of 228
Quote:
Originally Posted by tmriga

According to information we received in another forum I belong to, Proctor and Gamble sold the DH brand to Pinnacle Foods, which has reformulated the product. They say that consumer research says they like the new formula better, but I disagree. We all told them how we felt about the new formula, and we all received a form letter stating that tests prove the new formula is better. I switched to Betty Crocker, with the exception of certain flavors I cannot obtain through BC.

Theresa icon_smile.gif



Maybe this gives us TWO reasons to write letters: 1) to Pinnacle Foods to tell them in no uncertain terms that we are NOT SATISFIED with the changes they have made to a great product, and 2) to BC or Pillsbury to request they add the flavors we all loved previously at DH.


Also, to shipleyc: If I had to guess, your customer's comments that her cake was "dense" was because the cake wasn't baked completely through, even though it may have tested as done. If I cut one of my cakes in half, edge-to-edge, then look at the cross-section, the middle 1/3 of the cake (horizontally) is now dense, not baked completely through, and like a sponge with water in it. It may have tested as "done", but it clearly wasn't. Unfortunately, no amount of baking has ever cured this problem.

I don't know what else can be done to correct this situation but for us to all keep writing letters and e-mails. The squeaky wheel gets the grease, generally, and we should be able to squeak pretty loudly as a group.
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
Reply
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
Reply
post #134 of 228
Thanks for that reply. I was wondering what on earth she could have meant. I am definitely writing Pinnacle Foods a letter they cost me $25!
post #135 of 228
This is a very interesting thread. I, too, have noticed some of these problems.

Has anyone contacted Wilton to see why their endorsement seal has been removed?

Just curious...
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