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ANYONE HAVING PROBLEMS WITH DH CAKE MIX - Page 3

post #31 of 228
welcome ellie!!!!!!!!!
When the going gets tough-----whip it a while, it will fluff up!
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When the going gets tough-----whip it a while, it will fluff up!
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post #32 of 228
I recently changed to DH after having problems with Pillsbury. They also changed their recipe. Did anyone get an answer on how DH changed their mix? I baked an 8" and it sank in the middle. Even though the toothpick came out clean, after cutting off unevenness, it was kind of raw right under the top of the cake. I thought it was me. I did buy it from Walmart. I also baked it at 325 degrees. I wish these cake companies would leave well enough alone!! Thanks for any help.
Vicky
post #33 of 228
Last night, I baked 2 8" round cakes using DH white cake mix and using the super enhanced formula, baked at 325 degrees and used bake even strips. For the most part, the cakes turned out fine and didn't sink in the middle. The only problem I had is that both cakes stuck a little bit to one side of their respective pans. Not sure if they needed to be greased more or what. The cake mix I used was bought a few months back as well.
post #34 of 228
Thread Starter 
I could be your eggs were to fresh heard that the ph balance if off and that will happen I think thats what happened to me after I finished my flat of eggs everything was fine.
post #35 of 228
I have never heard about ph in eggs being a problem. I think it is the cake mix companies trying to find ways to cut costs and are using cheaper ingeredients. I'll have to experiment to find ways around this. I also need to find a scratch cake recipe that I can trust that doesn't come out dry. thumbsdown.gif
Vicky
post #36 of 228
I am in the process of making a 3 tier cake with the DH Moist Deluxe, and I didn't have any problems. I am using a 12" round, and 9" round & 6" round...all baked normally. I ALWAYS add BC pound cake mix to the DH Moist Deluxe...so I don't know if that makes a difference. I was taught by my Wilton instructor to always add the pound cake ALONG with the DH mix...especially if you are making tiers, and also if you are using fondant...it just makes for a sturdier cake. It's always worked out perfectly for me.
post #37 of 228
Hi short and sweet,
Does this make the cake dry? Do you add any other ingredients besides the pound cake mix?
Vicky
post #38 of 228
shortNsweet,

Am I understanding you correctly:

For every DH cake mix, you add a BC pound cake mix. And then just follow the package directions for add-ins?

I could see how that would increase the stability of the resulting cake!

I just love this website!!!!
post #39 of 228
Vicky,
NO! Cake is SUPER moist and delicious! I have had SO many compliments on the taste and texture of my cakes! I simply follow directions for BOTH boxes of mixes...so for the DH moist Deluxe, it's 3 eggs, 1/3 cup oil, 1 1/3 cup water...and for the pound cake, it's 2 eggs, and 3/4 cup water.
I don't add ANYTHING extra. It's been a tried and true combination for me.
post #40 of 228
JanH,
Yep! You got it! I tried JUST the DH before I took my cake classes with Wilton, and I never loved it...once I added the Betty Crocker pound cake, I LOVED it! It really does make a HUGE difference! It's ALL I use! I have sold cakes like this and people just love them!
post #41 of 228
wow shortNsweet! thanks for the tip..i made a cake last week and i used fondant..it was a devil's food and after a few hours, i notice the cake sinking..probably the fondant is too heavy for the cake or maybe the weather is too warm..i will try you recipe tomorrow..tnx again..
post #42 of 228
My pleasure! Let me know how you like it!
Now...maybe you can help me with something...how do you get the little pictures under your memebr name?...lol...I look naked compared to everyone else!...LOL
post #43 of 228
haha..i experimented only..in your profile you will see about an avatar..just click to choose and then upload..i have another question: icon_redface.gif how can i graduate from being a newbie?do i have to upload a certain number of cakes?or is it a certain length of being a member?
post #44 of 228
Well, according to your profile, you are no longer a newbie...you're a Junior Member! Mine just changed to Junior the longer I was here....I don't really know though...I'm GUESSING it's the length of tiem you are here. Thanks for the help!
post #45 of 228
Cool about adding the BC pound cake.....................can't wait to try it.
It's FOOTBALL SEASON!!!!!!! WOO-HOOOOOOO! I'm for whoever is playing OU!!!
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It's FOOTBALL SEASON!!!!!!! WOO-HOOOOOOO! I'm for whoever is playing OU!!!
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