Cake Central › Cake Forums › Cake Talk › Cake Decorating › ANYONE HAVING PROBLEMS WITH DH CAKE MIX
New Posts  All Forums:Forum Nav:

ANYONE HAVING PROBLEMS WITH DH CAKE MIX - Page 12

post #166 of 228
Same here-shrinking, testing done, but sinking and being wet/doughy in the middle-while the sides had pulled away. If they changed the formula, I wonder if they are using cheaper/lower quality ingredients?? I have sworn by DH for the past 20 yrs, but now I'm starting to swear AT THEM!! tapedshut.gif
How you think when you lose, determines how long it will be until you win.
Gilbert Keith Chesterton
Reply
How you think when you lose, determines how long it will be until you win.
Gilbert Keith Chesterton
Reply
post #167 of 228
I actually find that Pillsbury has been really dependable for me lately. DH has not been as dependable. The sides on my DH cakes last few times I've used it have been pulling and drawing inwards and over all shrinking too. I was wonderring if it was just me or not icon_confused.gif
It's not whether you win or lose, it's whether I win or lose.
Reply
It's not whether you win or lose, it's whether I win or lose.
Reply
post #168 of 228
Thread Starter 
I used DH for 30 years and have now switched to BC Boy has this thread recieved alot of attention I first thought it was me that was missing something but looks like not. I have only 6 boxes of DH left and try to avoid them I will use them for cupcakes. Thanks for all the responses. WOW!!!!
post #169 of 228
Wow! Same problem this weekend. I made two attempts at the DH butter cake. Horrible. Sunken in the middle. The top also had a two tone swirl design? DH is the only one that I have been using for white and yellow cakes. The sides had pulled away and were distorted. Glad it wasn't me after all!
As a wise 3 year old I know once said, It is what it is.
Reply
As a wise 3 year old I know once said, It is what it is.
Reply
post #170 of 228
This thread has been quite helpful. I too have noticed problems in the past month where my DH cake mixes have sunken in the middle and shrunk after they were put on the rack to cool. Last night I had a problem when I turned the cake out of the pan that the edges were rounded not crisp if you know what I mean. I used 2 x8 pans with a nail in them, it was well greased with the homemade release mix. My 2x8 square pans did just fine in the second batch of mix. Has anyone else had the edges turn out rounded instead of even? Pam from Bama
Jeremiah 29:11. If you build it they will come. Do what you love, and love what you do!
Reply
Jeremiah 29:11. If you build it they will come. Do what you love, and love what you do!
Reply
post #171 of 228
Strange thing happened...I like to make cakes using the "Durable Cake for 3d & Wedding cakes" recipe here on CC. I don't have these problems when I make the cake like this with DH mix, I follow the recipe exactly, except substituting milk for the water, no problems. The denser batter improves the structure and the cakes do not fall!

Has anyone else done this? I hate to change mixes if I can find a solution that works, I love the taste of DH!!!
I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
Reply
I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
Reply
post #172 of 228
OK, I tried my recipe(doctored WASC) again using DH Butter recipe and it came out perfectly!! Super soft and fluffy, but dense...with a fine crumb. I've made this recipe so many times that I don't even need to take out my recipe book to make it. So I totally knew when something was "off" with the recipe. It was definitely the DH yellow mix that caused my cake to have a horrible texture, like a kitchen sponge and kind of chewy. YUCK! I used to be able to interchange the mixes with good results but not anymore I guess.

Anyway, I just wanted to share my results. I'm very happy that I can keep making my usual recipe!

Courtney
Courtney
Reply
Courtney
Reply
post #173 of 228
Maybe I am just imagining things, but when I buy the super-cheap on sale DH mixes from Wal-Mart, they shrink and dip in the middle. When I buy them from the more up-scale grocery store near my house they work great! I wonder if Wal-Mart puts them on sale b/c they are getting old? I don't know. My husband tried to make my birthday cake for me and was so upset that it came out all distorted, but I assured him that it was just a bad DH mix. I will be trying the DH mixes for a large wedding shower this week, so I hope my theory is correct!
Great ability develops and reveals itself increasingly with every new assignment.
Baltasar Gracian

http://www.jennascakes.com/
Reply
Great ability develops and reveals itself increasingly with every new assignment.
Baltasar Gracian

http://www.jennascakes.com/
Reply
post #174 of 228
Okay, now that I have read all 12 pages of this post, I am scared! I just bought 12 boxes of DH cakes mixes last night @ Walmart for $.75 each! I have 300 cupcakes to make by Saturday, and this thread has me really nervous!!!!

I am going to try and substitute the water for milk idea, and I always add a shot of vanilla to the mix, and I follow their directions to a tee.

Crossing my fingers! I'll let you know what happens! Last thing I want is a bad ending to this...this is a good opportunity for me, and I don't want to blow it because of faulty cake mixes!

C icon_razz.gif
post #175 of 228
Quote:
Originally Posted by gmcakes

Strange thing happened...I like to make cakes using the "Durable Cake for 3d & Wedding cakes" recipe here on CC. I don't have these problems when I make the cake like this with DH mix, I follow the recipe exactly, except substituting milk for the water, no problems. The denser batter improves the structure and the cakes do not fall!

Has anyone else done this? I hate to change mixes if I can find a solution that works, I love the taste of DH!!!



I use that recipe, too. The cakes still taste good and have a pretty good texture. The only difference that I've noticed lately is that they pull away from the sides/shrink more than before.
post #176 of 228
I think you should be okay charman!

For the most part my cakes are the only thing I am having a problem with. The cupcakes turn out fine! I measure the batter with a small ice cream scoop, so they all have the same amount, then I pop the cupcake pan on the counter before I put them in the oven to remove any air bubbles in the batter.

Works great everytime! (Maybe I need to do that with my sheet cakes???)
I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
Reply
I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
Reply
post #177 of 228
Just got this info from a friend. Perhaps it means that our DH troubles will soon be over and they are reverting back to the original formula (it doesn't say that, but let's hope). Of course that means using all the ones currently in my cabinets!

Quote:
Quote:


The news that Duncan Hines had reversed its 2005 decision to make its cake mixes dairy was seen as a victory for consumers clamoring for the pareve cake mixes. It also put a new focus on a category that retailers say has emerged as trendy new kosher product. Some consumers could hardly contain their excitement that they could once again have the Moist Deluxe Classic Yellow - the best selling cake mix in the country - and other consumer favorites such as Devils Food, Lemon Supreme and Butter Recipe Golden. According to the Orthodox Union, which certifies Duncan Hines, pareve production began in September and Duncan Hines has begun shipping product to stores. It should be in most locations by November and December, the company says. We are very excited to again offer Duncan Hines Moist Deluxe Cake Mixes as non-dairy pareve products, declared Chief Executive Officer Jeff Ansell. We are now able to ensure that our production facilities can produce dairy-free product with certainty. This is based on moving our dairy-based cakes to another production facility. We made this shift in production because we wanted to once again offer our long-time and valued pareve consumers non-dairy cake mixes. It was a difficult decision last year to change away from pareve. We heard both from consumers and trade customers and that is why we worked hard to make the move back to pareve, said Ansell. Successful companies make smart decisions, even if it means reversing a previous decision, declared Rabbi Menachem Genack, CEO of OU Kosher.
CakesByEllen

Responses have to wait until after 6 pm ET as my company will now fire anyone caught doing non-company related work using a business internet connection. PM me for the quickest response to generate email to my personal account.
Reply
CakesByEllen

Responses have to wait until after 6 pm ET as my company will now fire anyone caught doing non-company related work using a business internet connection. PM me for the quickest response to generate email to my personal account.
Reply
post #178 of 228
CELEBRATION TIME!!!!
It's not how good you are, but how well you can fix your mistakes.
Reply
It's not how good you are, but how well you can fix your mistakes.
Reply
post #179 of 228
Hi everyone,

I just started using DH and I've made 3 cakes and some cupcakes. With the cakes, I find that I have to increase the baking time more than the instructions call for as the cake is still runny, soft in the middle, and like you, it pulls away from the sides.

Glad I'm not the only one with this problem. I thought it was beginners luck!!
Liz
Reply
Liz
Reply
post #180 of 228
Wow!!!!!!!!!!!!!!!!!!
Cakes By Ellen I think you are terrific!!!!!!!!!!!
Thank you so much for sharing the info with everyone.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › ANYONE HAVING PROBLEMS WITH DH CAKE MIX