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ANYONE HAVING PROBLEMS WITH DH CAKE MIX - Page 14

post #196 of 228
11/1/06 at 12:10pm
merissa, you WANT the Pareve (i.e., dairy-free) product. Supposedly, it's the one that works correctly. (I say with fingers tightly crossed icon_rolleyes.gif ...)

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!
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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!
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post #197 of 228
11/1/06 at 12:12pm
The symbol is on the bottom left, right above the weight.
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 #198 of 228
11/1/06 at 12:48pm
okay so I have the symbol on my boxes...this is the "good" box? It is supposed to be dairy free? It says on the ingredients "contains milk" I dont get it still. I keep re reading the past few pages. Forgive my ignorance, but I dont know a lot about kosher rules.
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post #199 of 228
11/1/06 at 10:16pm
OK, call me ignorat also (Please don't I might cry icon_cry.gif), Whic formula do I want and what am I looking for. icon_redface.gif

Yes to Dairy with OU D on package?
or
No to Dairy with OU D on package?
or
Yes to Dairy with just D on package?
or
No to Dairy with just D on package?
or
Yes to Dairy with nothing on packag?
OR! icon_surprised.gif
No to Dairy with nothing on package?

And does anyone know if the French Vanilla DH mix was/is/or will be changed? Is the problem I am having because of something I did or because DH did infact change the mix?

icon_redface.gif I am so confused
Never underestimate the capacity of another human being to have exactly the same shortcomings you have -Leah Steinberg in America West
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Never underestimate the capacity of another human being to have exactly the same shortcomings you have -Leah Steinberg in America West
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post #200 of 228
11/2/06 at 5:07am
The mix that we have been having trouble with that was changed earlier this year is marked OU-D. This has dairy. Dairy isn't necessarily the problem, but they changed the recipe.

Some mixes are being reverted to the old (Non-Dairy) formula marked OU.

French Vanilla was not on the list they sent me. I'm so sad because this the one I have been having trouble with. I don't know if it was ever dairy free but something has changed.

Here is the list again:
"The cakes that will be dairy free are: Devil's Food, Yellow, Lemon Supreme, Butter Recipe Golden, Swiss Chocolate, Spice, Fudge Marble, Pineapple Supreme, Butter Recipe Fudge, German Chocolate, Red Velvet, and Dark Chocolate Fudge. There is no change to our brownie formulas at this
time. "
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 #201 of 228
11/2/06 at 7:46am
Ok- so has anyone tried the "new" old formula yet??? So curious to see if it works like it used to!
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"He who passes on dessert drives home with a stomach full of regret."
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post #202 of 228
11/3/06 at 6:03am
Quote:
Originally Posted by Jenn123

The mix that we have been having trouble with that was changed earlier this year is marked OU-D. This has dairy. Dairy isn't necessarily the problem, but they changed the recipe.

Some mixes are being reverted to the old (Non-Dairy) formula marked OU.

French Vanilla was not on the list they sent me. I'm so sad because this the one I have been having trouble with. I don't know if it was ever dairy free but something has changed.

Here is the list again:
"The cakes that will be dairy free are: Devil's Food, Yellow, Lemon Supreme, Butter Recipe Golden, Swiss Chocolate, Spice, Fudge Marble, Pineapple Supreme, Butter Recipe Fudge, German Chocolate, Red Velvet, and Dark Chocolate Fudge. There is no change to our brownie formulas at this
time. "



Thanks for clearing that up. What kind of problems were you having with the French Vanilla? thumbs_up.gif So far (fingers crossed) I am just having problems with it being dry. Like dirt dry. Maybe it turned out that way because I had to cook it longer to get the middle done.
Never underestimate the capacity of another human being to have exactly the same shortcomings you have -Leah Steinberg in America West
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Never underestimate the capacity of another human being to have exactly the same shortcomings you have -Leah Steinberg in America West
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post #203 of 228
11/3/06 at 6:18am
Quote:
Originally Posted by Julisa


Thanks for clearing that up. What kind of problems were you having with the French Vanilla? thumbs_up.gif So far (fingers crossed) I am just having problems with it being dry. Like dirt dry. Maybe it turned out that way because I had to cook it longer to get the middle done.



It has lumps that have to be sifted. After it is baked, it has lots of holes in it. I is dry and doesn't rise well. I usually mix about 10 boxes at a time but it happens even when I mix one or two. I've tried adding about half Betty Crocker and that seems to help. I'm going to try some pudding and extra eggs... but I HATE having to "fix" it.
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 #204 of 228
11/22/06 at 7:13pm
I have decided that I am DONE with duncan hines-the brand I have sworn by for years. I made a devils food-they now have lots of bubbles on the surface and sink in the middle. Also a white that was VERy dry and tasteless. I am switching....
How you think when you lose, determines how long it will be until you win.
Gilbert Keith Chesterton
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How you think when you lose, determines how long it will be until you win.
Gilbert Keith Chesterton
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post #205 of 228
11/22/06 at 9:51pm
Made a strawberry DH cake tonight...stuck to the pan, didn't rise on the edges, rose too high in the center, shrunk away from the sides...you get the idea! So, start all over again...hubby asks why? told him the cake looks like %#*^ and I would be ashamed for anyone to know I made THAT cake! He said he didn't see anything wrong with it...did I mention the giant whole in the top that I had to scrape out of the pan and put back in place?

I swear, either he has no conscience whatsoever or he must be blind! I definitely didn't want to start over, but I felt like I had no choice!

BTW...this was one of the older mixes I had on hand! I have been able to get my hands on several of the new boxes (OU), the ones with the U in a circle, with no "D" on the box! They work much better!!! This particular mix was the OU-D...bad choice!
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I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
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post #206 of 228
11/22/06 at 11:36pm
I made my first two Betty Crocker cakes last week. One was French Vanilla the other Vanilla. Got great comments on that. I also bougt the plane white just incase. Then I was at HEB and the DH mixes were on sale. Well I searched and found the French Vanilla - U inside O with D next to it. Still confused as to what that means, but it also has the Wilton endorsement on the top of the box next to the "Use by date". Then I checked the rest of my left over DH Mixes and they two had the Wilton endorsement on them. Just not on the front of the box where it used to be easily seen by glansing at the package. Now you have to search for it.
What's up with that? And just what did I buy? New, New "old", with dairy, w/o dairy? Good or Bad? I have to make 24 cupcakes for a oyrld. I am going to use the Betty crocker mix. I am afraid of how dry they will turn out if I use the DH, and I don't feel like trial and error, I have strep with a 102 temp. Good thing this cake is for family only.
Never underestimate the capacity of another human being to have exactly the same shortcomings you have -Leah Steinberg in America West
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Never underestimate the capacity of another human being to have exactly the same shortcomings you have -Leah Steinberg in America West
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post #207 of 228
1/26/07 at 7:21pm
That happened to me with certain flavors. Choc came out funny a few times.
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post #208 of 228
1/26/07 at 7:24pm
Gm my choc did the same thing.
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post #209 of 228
1/27/07 at 5:42am
I recently made a DH marble cake and it was terrible...I always use DH and it looked fine when I took it out but then after it was cooled it had that spongy consistancy and when I cut it forget it!! Huge holes like someone stabbed it with a pencil...when I called she said I must of done something wrong!!!!I only cooked it 25min when it says 28 - 30...my oven is calibated and I even rechecked it!! So frustrating!!! thumbsdown.gif
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post #210 of 228
1/27/07 at 6:28am
Here's my 2 cents on the DH topic: I always use DH--last time I bought Devil's food (on sale at Wal-Mart) and poured them in my mixer added my eggs and turned it on....not Devil's Food but Red Velvet---not what I wanted since I was planning on using a peanut butter filling (wouldn't that look gross)
Also: I too used to use the directions on the inside of the box for tiered cakes--if I'd known they were going to quit doing that I would've kept my last box!
Oh well! BTW, DH did send me coupons for free cake after the red velvet incident!
Leeann
Phil 4:13
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Leeann
Phil 4:13
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