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Duncan Hines strikes again! - Page 2

post #16 of 93
6/12/07 at 6:43am
I love DH and am very loyal to them. I thought that this was just happening to me..like I was doing something wrong! Glad I read this post...happens to me ALL the time with te DH white and Devils food. I use several flower nails and it still happens... icon_sad.gif


I love their cakes and don't want to switch but the sinking is REALLY stressing me out!

Ashlee
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post #17 of 93
6/12/07 at 6:49am
I'm a Betty Crocker girl myself. Recently bought Pillsbury because they were WAY cheaper. Won't ever do that again. My cakes just wouldn't cook and then when they were 'done' they looked burned. I don't know, they just don't cook as nice and moist as my Betty Crocker mix does. Never used DH, but after my Pillsbury experience I don't think I'll stray from Betty again.
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post #18 of 93
6/12/07 at 6:58am
I have always used DH too.....and for the most part really no problems. After reading all the post I can relate to the middle sinking too. I just thought it was me..peaking to early....wrong temp.....Hummmmm..

Well I have to bake 75 cup cakes and a cake this week end...with DH (I bought 24 boxes - ON SALE....) will post after baking.....
SMILE - and people will smile back.

www.myspace.com/mycakesite
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SMILE - and people will smile back.

www.myspace.com/mycakesite
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post #19 of 93
6/12/07 at 6:59am
I used DH for a while and tried Betty Crocker a while back when they were on sale. I was super impressed with how much nicer BC rises. I haven't bought DH since. They just don't rise as well, IMHO.
"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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post #20 of 93
6/12/07 at 7:03am
I know that I am torn. I too became dedicated to DH after reading posts from this site. All I use is DH, but last week I had a whole batch of WHite undercook. The tops rose, picks came out clean, however when I leveled them, there was a big air pocket under the top crust and full of goo!

I had to rebake. But I guess I will keep on using them until it becomes a consistant problem. I think that I will try adding a tsp baking powder when I extend the recipes to help ensure that there is extra levening. Also, if using creamer, only sub 1/2 the water for creamer.

Good Luck

Stephanie
Beggin for Cake
www.begginforcake.com
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Beggin for Cake
www.begginforcake.com
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post #21 of 93
6/12/07 at 7:03am
I am wondering if you guys that are having problems are talking about using the mixes straight out of the box, or ones that you have doctored?
Dyan

www.justdessertsbydyan.com
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Dyan

www.justdessertsbydyan.com
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post #22 of 93
6/12/07 at 7:05am
I don't use anything other that DH, and have never had a problem..... I'm noticing a pattern here....... most of the people that are having problems, are using enhanced recipes..... ( adding pudding, extra eggs, sour cream, etc.) Could THIS be the problem and not DH ? Maybe their new formula will not hold up to the "extras" ? The only thing I do is add almond flavoring, and sub. mayo for the oil..... No problem....
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post #23 of 93
6/12/07 at 7:06am
Thread Starter 
I always doctor my mixes. This time I used the super enhanced formula. I had thought about maybe adding some extra baking powder to it to see if that might help. I really like the way DH tastes and I don't want to switch. I might have to try that and see what happens.
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post #24 of 93
6/12/07 at 7:13am
I only use DH and the only problem I've had was with some cupcakes that sunk very badly on cooling. But that was when I used the enhanced recipe. I've found the dark chocolates take longer to bake so takes some patience.
You have to remember that you can't add additional wet ingredients and not add dry too. I wonder too if this isn't where some are running into big problems when they change the recipe.
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #25 of 93
6/12/07 at 7:15am
Now I understand... it wasn't me it was the mix! I always use DH except when I want a special flavor that they don't carry. I had a few problems with some Devil's food cakes.. but I understand why now. This week I bought some generic brand and it was raising more than my DH, and with the doctored recipe, the taste is almost the same. So I guess I'll stay with generic from now on (and I save at least 0.30$ per recipe)


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post #26 of 93
6/12/07 at 7:16am
Quote:
Originally Posted by cakegal

I use DH almost all the time as well..
I baked cupcakes last week and they rose real nice..when they cooled they sunk in the middle..
UGH!! Never happened to me before... and these were cupcakes!!!!




I've had that happen to me as well with the DH Butter Recipe!! Also, when I used the Butter Recipe for a regular cake, each time, it sunk in the middle!! I sent them an email with all the information and told them what happened and I got coupons for free DH cake mixes!!

I still use DH, I just don't use the Butter Golden Recipe; I just use the basic Yellow cake mix and doctor it with butter!!
I dream about cakes and stilettos!!
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I dream about cakes and stilettos!!
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post #27 of 93
6/12/07 at 7:18am
I use both DH and BC, which ever is cheapest, and have not had any problems with either. I just made a batch of cupcakes with DH and added extra egg, pudding, and vanilla. Did not have any problems.

I will never use Pillsbury. Had way too many problems in the past.
Cake, glorious cake....is there anything better?
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Cake, glorious cake....is there anything better?
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post #28 of 93
6/12/07 at 7:23am
I wonder if the changes are because of alterations companies have to now make with regards to the new laws governing trans fats? icon_confused.gif

(I don't use mixes, so I'm not much help otherwise....but I've watched the threads about Crisco and thought maybe this might be what's changed for cake mixes too?)
www.marmaladecakecompany.com

How do I decorate cookies?
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
How do I build a square cupcake stand?
http://www.cakecentral.com/cake-decorating-ftopict-22674-stand.html
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www.marmaladecakecompany.com

How do I decorate cookies?
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
How do I build a square cupcake stand?
http://www.cakecentral.com/cake-decorating-ftopict-22674-stand.html
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post #29 of 93
6/12/07 at 7:29am
I've never had any problems... 2 things that i do that may help are: 1- use the wilton belts. they are the belts that you wet in cold water, then wrap it around your baking pan and pin it. It slows down the cooking process on the outside so the center cooks at the same time. It also prevents the dome on top. The 2nd thing is I bake at about 10 degrees lower then what the recipe calls for. My cakes always come out leveled on top! icon_biggrin.gif
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post #30 of 93
6/12/07 at 7:42am
icon_sad.gif Well that sucks!!!! I always use BC and I have never had a problem.... I never use anything else, I also use my little "formula" and every one loves it....
"If we ever forget that we're one nation under God, then we will be a nation gone under."
- Ronald Reagan
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"If we ever forget that we're one nation under God, then we will be a nation gone under."
- Ronald Reagan
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