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ANYONE HAVING PROBLEMS WITH DH CAKE MIX - Page 11

post #151 of 228
I haven't taken the time to read all the posts here (I will this afternoon though!) I STILL use DH cake mixes and have not had any problems at all. When I am making a 2 layer 9" cake, I use 2 mixes - one mix for each pan, they raise well above the pan (lots of cake for the cake truffles!!) and have no issues at all. I just checked the boxes for the cakes I did this morning - expiration date of 06/02/07 - and still has the Wilton stuff on the box. Guess I need to read what the issues are, since I have not experienced any troubles with the mixes!
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #152 of 228
Got back from shopping...They even raised their prices of DH from .98 to 1.10!!!! I can't see spending more for less of a product! IMO
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 #153 of 228
Okay, first off...I am new to this thread, but just spent the last hour reading thru all 11 pages!

I too have been having problems with DH cake mixes. If I bake them at 350 they are burned on the bottom and raw in the center. If I bake them at 325 they take at least 10-20 minutes longer than recommended on the box to test done. Then they are sinking in the middle. Plus, I swear they do not make the same volume of batter as they did 6 months ago! I used to put 2 mixes in an 11x15" pan and have to trim the top off...now I just hope they reach the top of the pan and do not fall below it!

I love DH, but I am beyond not happy with there mixes at the present. Would email the company, somne of you have even said they sent a coupon for a free mix. But, why would I want a mix, even for free, that will not be satifactory to me.

I am running out of cake mix (I usually keep a large # of boxes on hand...20+, and use them quickly!) With all this trouble, I am trying to decide what brand I will be purchasing next!
I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
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I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
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post #154 of 228
I have also been having problems for a while and I thought it was something I was doing wrong. I did try a couple of suggestions from this thread though. It seemed to work good to mix a BC and DH together and I also liked mixing a BC pound cake mix with a DH white mix ( if you do this with chocolate make sure you sift the pound cake mix). I also started sifting my regular mixes but it still did not seem to make the DH work by itself, it still rose, tested done, and sunk after I took it out. Just wanted to put my two cents in. Thanks to everyone else for their input.

Lynn
post #155 of 228
I just wanted to say Thank You for this thread... I thought I was imagining the DH problem. But I've used them for years and never had anything but raves. I always use the extender recipe. The last 2 cakes I've made I sifted the DH and substituted milk for the water. Wow what a difference. It's almost like the same old DH cake. Thanks for all the great tips.

Cammie
Cammie
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Cammie
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post #156 of 228
i can't remember but i think they had added milk to thier or taken it out, can't remember but now they are offering both kinds you just need to look at the ingredients. it is also rumored that general mills and i think pillsbury have merged. not sure if it true, but should be interestin if it is.
post #157 of 228
I too have been substituting milk for water, and the texture has improved a lot! But I still have the problem with the cakes sinking!
I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
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I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
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post #158 of 228
Any time I have used DH (not often) I ALWAYS have some kind of issue with it. I only buy BC now, but I know some people swear by DH.
post #159 of 228
Has anyone tried adding baking soda to their mix? It does help some with the sinking! I use about 1/2 tsp per mix, and it helps with the sinking!
I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
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I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
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post #160 of 228
Well I was just about to start a post of the troubles with my cakes. I was thinking that my magic strips weren't working. Each cake seems to get worse. Today, I decided to use the heating core for the first time with my 9x13 pan thinking maybe that was the problem. My cake shrunk away from the edges. There is a depression in the middle of the cake with a crack going all around the depression. THEN, the cake shrunk away from the heating core, so I have this 1/4 inch empty space all around my little cake plug. The cake is also thinner than normal.

I am a scratch baker, but because of all the hoopla over the cake extender recipe and the flavored coffee creamers, I decided I had to try it. Well round one went beautifully and the coworkers loved the cake. But everything after that has been subpar. Nothing that I would want to bring to work. Thank God I don't sell cakes, I'd lose the house. I wouldn't be able to sleep at night worrying about cake chemistry. I bought six DH classic white mixes. I think I only have one left. I will probably start looking at going back to scratch.
post #161 of 228
I didn't have any problems with DH until recently. I usually make the White Almond Sour Cream Cake with one DH mix and one BC or PB mix. I was always able to interchange them. Usually I buy DH butter recipe, but they were out so I got classic yellow. My cake came out like a sponge!! The texture was awful! I had to use it too b/c I didn't have time to bake another cake. It's dated July '07 and there is a Wilton seal on it. I'm going to re-bake the Halloween cake I have to do with Butter recipe mix and see if it comes out like it's supposed to...

Courtney
Courtney
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Courtney
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post #162 of 228
I baked a 12 x12 square DH choc cake on Saturday I checked the cake after 45 min it look great, rised up BEAUTIFUL. So I wanted to check if it was done so I used a toothpick when I pulled it out it went down in the middle BAD. I had a hole about 1/2 inch down and about 3 inches across this all was in the middle of the cake. It least I could hide it after it fliped it over. Not very happy with this and this it frist time that it has happen to me. I have another cake to do on Friday wish me luck that it does not do it again.

I gave my cake to my sister to take to work and she will let me know what it taste like.

To me is looked and feels dry hope the frosting will help make the cake taste better.
post #163 of 228
You know, now that I think about it, mine always seem to deflate AFTER I have checked them with a toothpick.

Could this be the cause of our problems?
I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
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I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
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post #164 of 228
I never check my cakes with a toothpick. I just gently press in the middle to see if it springs back.

Well, I'm off to bake another cake using one DH butter recipe mix and one BC yellow mix. I'm crossing my fingers that it will work or else it's back to the drawing board to find a new recipe.

Courtney
Courtney
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Courtney
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post #165 of 228
Anyone out there have a simple yellow cake scratch recipe they want to share because I think after we all use up our already purchased boxes of mix we will be ready to try something that will work every time we bake.
Thanks to everyone for sharing your experiences!
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