I'm making cupcakes for a baby shower and the cupcakes all looked great but then as I was taking them out they went flat and sunk in. I cut into one and it was done, not to moist but just looked really bad.

Of course it's DH. I couldn't figure out why others were writting about having this happen to them and thought they must have done something wrong but I know I didn't and I got the big flop too.

I have another batch in the oven now and am keeping my fingures crossed they don't do the same.

Well my other batch of cupcakes (also DH) came out perfect. So what is the deal with DH????? DO you think they did some mixes with a bad batch of baking powder or something???

Sorry you are having troubles with the cupcakes. Hopefully the next batch will be better.

For a minute, I thought you meant your husband by DH and I couldn't figure out what HE would have done to the cupcakes, LOL.

Sorry you're having trouble!

I also thought you were talking about Dear Hubby. LOL! I was so lost for a few minutes.

I had a good laugh at myself with this one too. thanks. i wasnt sure at first what DH was either. Figured it out though. I have trouble with DH's batters as well. my cakes just do not turn out right. I always use Pills. now I have never had a flop with a Pills mix.

I'm glad I wasn't just me that was confused. Good luck with the cupcakes!

Glad to hear the second batch was better.

I'm with klesyd! Pillsbury all the way.

Lu

I also only use Pillsbury and so far (knocking on wood) no problems. Well at least none that were the cakes fault LOL.

I only use DH and did have this same problem a few months ago. In a pinch, I bought two mixes from the grocery store which I don't normally do because they're $2.38 each there. They flopped on me and I've wondered if it was because they had been sitting on the shelf for a long time. I don't recall checking the expiration dates on them. I would imagine at that price they don't rotate stock as often as WalMart does at $.93 each. Since then, I've not had a problem with DH. Best of luck to you!

Add me to the list that thought your were talking about dear husband! I had 2 cakes do that way today, too. They were the same DH mix, not two different mixes, though.

Just a thought but did someone slam a door? I have had that happen to me by someone slamming a door. So i thought. LOL.

I have used DH for about 29 years now.....but in the last 3 or 4....they have done something to their cake mixes. I have become disatisfied as well. Not so much with them dropping or major problems....but they used to be the "Cadillac" of cake mixes in the day. Even taking the bag out of the box....you can see the difference in the color of the white compared to Pillsbury now. It looks more dingy in color and when you go to mix it up....it has lots more grains of sugar in it that seem to not mix as well. I'm still using up some of my cases....but I will be changing very soon to Pillsbury or Betty Crocker. It really gets to you when the companies change their great product they had for so many years. This goes for our powdered sugar and shortenings.....when they change it....it does make a difference in our outcome of our cakes. Hope the cupcakes will do ok.

i'm dying over here i too thought your hubby was the culprit...I only use DH and have never had any problems (knock on wood) good luck with the second batch.

DH did do something to their mixes. They changed the recipe and when people all over our state called them to complain they told each and every one of them "nobody else has had this problem." HA! (They should know the world of cakes is a small world!) Anyway, one of the decorators took the mix to a chemist friend who determined that it was much closer to a sugar cookie mix than it was cake mix. Now why they changed the recipe nobody knows. And why the cover-up about it -- who knows, it's just ridiculous!

I have had this happen recently with cupcakes and DH mix. My problem though is that one batch with come out fine and then the other batch will come out flat and kind of wrinkled, from the same mix. I thought it was very strange.

The funny thing is, I have never had a problem with DH (as opposed to dh, who is often a problem!). However, every time I make Pillsbury, I get flat, lumpy cakes.

I do sift my DH mixes, so maybe that helps.

It's the "New Coke" fiasco all over again! We KNOW that was a very short lived product. Hopefully, DH will come around.

I, personally, don't use DH a lot. I USED to. Now, I use Pillsbury OR Betty Crocker and my clients would KILL me if I changed!

Beth in KY

DH is the only mix I use, and I have never had a problem....... could it be the humidity ?

DH is the only thing I use. My mom always used Pillsbury or BC and I always thought her cakes were too dry. Maybe they have changed their mix now or maybe it was her ! I sure hope I don't run into that problem since I've bought up a ton of DH mix to use while I'm practicing (still in Course 1). I want to go scratch eventually, but want to perfect my "technique" before I go that far!

Found this... Maybe it has something to do with the problems with the new cakes..

Duncan Hines to Offer OU Certified Pareve Cakes Again
October 25, 2006

DUNCAN HINES® TO OFFER OU CERTIFIED PAREVE CAKES AGAIN

There is good news for kosher consumers who want their Duncan Hines Moist Deluxe Cake Mixes, certified kosher by the Orthodox Union, to have pareve and non-dairy status. The company has reversed a decision made in 2005 to switch the product to dairy, therefore rendering it unusable for cakes that are served with meat meals at the Sabbath table. The product line includes 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.

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.

Pareve products are neither meat nor dairy and can be served with both meals. They are identified by OU or OU Pareve on the label.

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.

Duncan Hines offers a wide variety of the pareve cake mixes, more than any other brand. Twelve of 18 Moist Deluxe flavors, representing more than 80 percent of sales, are being returned to pareve. These include, besides those noted above, Swiss Chocolate, Spice, Fudge Marble, Pineapple Supreme, Butter Recipe Fudge, German Chocolate, Red Velvet and Dark Chocolate Fudge.

Successful companies make smart decisions, even if it means reversing a previous decision, declared Rabbi Menachem Genack, CEO of OU Kosher. Duncan Hinesswitch of its Moist Deluxe Cake Mixes to dairy obviously disappointed part of its consumer base. The marketplace speaks. I commend the company for reversing its decision and restoring the mixes to OU pareve status, which means they are now restored to the Sabbath meat table.

Rabbi Genack emphasized that there are distinct advantages to pareve products. Besides the flexibility they give the consumer, being appropriate for both meat and dairy meals, they are also available to lactose intolerant individuals who cannot use dairy products. OU Kosher, in fact, emphasizes to its companies and prospective companies the advantages of pareve. The results, in many cases, can be found on the bottom line.

Press inquires should contact Joel White at Pinnacle Foods, 973-541-6683 or at [email protected].


http://www.ou.org/news/article/duncan_hines_to_offer_ou_certified_pareve_cakes_again

A long time ago I used DH, but had that problem with everything. So then I switched To betty Crocker and love it. All my cakes I make with the cake Extender, using 2 (3.5 oz) pudding cups. All of my clients have said how moist my cakes are, never dry. I won't change from Betty Crocker, unless I decide to go scratch.

Thanks smcintosh2801
That could be why some have problems and some dont maybe we had better start checking the lables a little more carefully lol to make sure we are not buying the kosher one. Very informative.

I just had the same experience with DH cake mix. I made 2 boxes chocolate, no problems, then made 2 boxes white. 1st came out fine. Second rose really high above pan, tester came out clean, but had soggy centers. Had to make another cake. Bummer.


Stephanie

After several disasters with cake mixes in general I gave up and started experimenting to find a homemade cake recipe that was as good or better than a box mix . I found it and have been using it without any problems for the past 2 years.

It is a vanilla butter cake and it's moist and delicious and best of all easy. I use Creme Bouquet flavoring in place of the vanilla. People tell me all the time I make the best tasting cake they've ever had .

I got the recipe from a cookbook. Does anyone know if it's OK for me to post it, or is that copyright infringement? I know cookbooks are public and people share recipes all the time, but I don't want to get into any trouble!

I'm sure there are hundreds of recipes on this site from cookbooks. Just be sure to name the book as your source! If you are still unsure, pm, Heath or Jackie and see what they say! I've always thought that cookbooks were public domain!!

Oh Moxey2000, please post it!

If not, would you pm it to me?

Thanks!

I agree with projectqueen! If you don't post it, please pm me with as I am still hunting for a great scratch white cake!!

moxey2000: I would also love to try the recipe you use... You can pm me or email me at [email protected]

Thanks!