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ANYONE HAVING PROBLEMS WITH DH CAKE MIX - Page 2

post #16 of 228
7/12/06 at 10:37pm
I had them bubble on me too but didn't really mind it as I just cut it off. I have found that DH is not as good as the other brands now. So I'm going with the other ones.
Joanne "It's all about the cake!"
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Joanne "It's all about the cake!"
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post #17 of 228
7/12/06 at 10:57pm
I use DH all the time in 2" and just did a 3" yesterday and didn't have any problems. Best of luck!
~~~Theresa~~~
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~~~Theresa~~~
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post #18 of 228
7/12/06 at 11:19pm
Quote:
Originally Posted by TexasSugar

Was it the butter recipe? I can not bake the DH Golden Butter Recipe mix in the 8x3. It sinks (before it comes of the oven) on me every time, and I have tired in two different ovens, so I now it wasn't just my oven.



Now I read this...I made a 10 x 3 square - looks like the Grand Canyon....so I remade a 9x13x2 - looks great! I love the Butter mix......Guess I need new square pans......
Carol
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Carol
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post #19 of 228
7/12/06 at 11:45pm
cakesondemand,
I always use DH and haven't had any problems unless I bake a large (above 8") and forget to use the flower nail. Maybe your 2 cases came from a lot that's bad or old. Boy, I hate to think of you being stuck with that. I have gotten bubbles in my cakes on occassion and not sure why but they bake through well. Guess this hasn't helped. Hope you work this out. Best of luck, you're one busy gal.
Carol
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #20 of 228
7/13/06 at 4:53am
Texas sugar, I usually use the butter recipe. I really like how that mix taste like homemade when you use the extender. I only had the problem when I used the 3 in. pans. Can't understand why the pan size would make it sink tho.
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post #21 of 228
7/13/06 at 6:08am
I've noticed that the French Vanilla mix is really lumpy and has lots of air bubbles when it bakes. I ended up sifting the mix last night to get all the lumps out.
It's not how good you are, but how well you can fix your mistakes.
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It's not how good you are, but how well you can fix your mistakes.
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post #22 of 228
7/13/06 at 6:16am
i bake w/only DH and SO FAR mine are okay...i sure hope i don't start having problems...sorry that u r.
TARA*GO FLORIDA GATORS
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TARA*GO FLORIDA GATORS
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post #23 of 228
7/13/06 at 6:26am
UGHHH....I I haven't had any problems yet but there was a good sale several months ago and I cleared the shelves. So I haven't bought any recently. I only use DH....I am really worried now. I hope I don't have this problem. icon_sad.gif
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post #24 of 228
7/13/06 at 6:32am
Too funny.. had the same problem with the Swiss chocolate box yesterday. I kept in the oven longer and it still came out with these weird bubbles on top, and extremely spongy. I thought I screwed up the recipe somehow. I have another DH mix I'm going to try today. We'll see...
Cakes are my escape!
Mom to Alex 8, Max 7, Anna 4, Katie 3 and Ashley due in May.



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Cakes are my escape!
Mom to Alex 8, Max 7, Anna 4, Katie 3 and Ashley due in May.



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post #25 of 228
7/13/06 at 7:20am
That's a great idea to sift the mix to try to eliminate the lumps and bubbles. Hadn't thought of that!
~~~Theresa~~~
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~~~Theresa~~~
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post #26 of 228
7/13/06 at 12:28pm
That happened to me once. I made the little mini standup bear using DH and it came out tasting pasty and nasty tasting. The next one came out fine. maybe you just happened to pick up a bad batch. After i found out that this particular supermarket replaces the old prices with new prices on thier old meats I stopped shopping there. Apparantely all of their stuff is old.
[link=http://www.3fatchicks.com/weight-tracker/] [image noborder]http://www.3fatchicks.net/img/bar070/slider-cheer/lb/180/140/178/.png[/image][/link]
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[link=http://www.3fatchicks.com/weight-tracker/] [image noborder]http://www.3fatchicks.net/img/bar070/slider-cheer/lb/180/140/178/.png[/image][/link]
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post #27 of 228
7/13/06 at 12:35pm
Funny I just read on on another site where a lady was having the same problem. She called DH and they told her to call Wilton-must be a problem with her pans-can you believe it! Anyway, she went to Walmart and they said they have had similar complaints. They refunded the boxes she brought back and gave her a refund for the other 10 boxes that failed. She didn't have a receipt either.
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post #28 of 228
7/13/06 at 12:39pm
Hi Everyone, I just baked a Devil's food cake and it not only had bubbles on the top, my tester came out clean, but when I went to cut the cake, oh my!!what a disaster, the cake fell apart and it was all stuck to the knife,as I was cuting it. this was for a childrens party and I was a little embarrassed.I e-mailed DH and they never had this happen. I think like everyone esle we buy the mixes on sale and cannot use them up fast enough. I either got a bad batch or the date was to old. Do not know what happen but I find the chocolate the worse (my opinion) I do a lot from scratch, but when I do a 11 x 15 or 12 x 18 then I go to the boxes.Ellie
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post #29 of 228
7/13/06 at 12:43pm
Thread Starter 
Update!!!!! I contacted DH and they got back to me and said that humidity was the culprit the funny thing was it was humid but not that bad. I baked all day yesterday and everything went great I did switch to 2" pans which I think I will continue with I like how even it bakes. I brought my portable dehumidifier to my kitchen and all was well guess a new lesson learned. Just hope that does'nt happen again Im still a little behind but not worried I'll catch up today. Thanks for all the help.
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post #30 of 228
7/13/06 at 7:49pm
Thread Starter 
Found out something interesting today. I was talking to a long time baker and told her about my cakes sinking and she told me that it was the eggs they were to fresh she always buys her eggs 1 week in advance says the ph balance is off if the eggs are fresh and I should always use extra large eggs to stabilze the cake. hmmm good to know. Just thought this was some good info.
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