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Duncan Hines strikes again! - Page 3

post #31 of 93
I have always used Pillsbury Plus, for about the last 17 years. The one time I tried DH, my cake never rose so I never used it again. I always use the Wilton belts and bake at 325. I've never tried the flower nail and I've never added anything to the cake mixes either. I'm going to start experimenting (as soon as we finish this stupid bathroom remodel) and I'll post my results.
post #32 of 93
I have a possible theory to some problems. I know that DH has changed its formula on certain mixes because some of them contain milk and others don't. Apparently when they started adding milk to the classic yellow, they were inundated with complaints from people who suffer from allergies or parents of children with allergies. I know because I'm currently working on a graduation cake for someone with allergies and his mom hipped me to this. It happened about two years or so ago.

If you check out their ingredient list and the warning which follows it, it'll sa that it contains either wheat or milk or both or even soy. Sometimes on the same flavors there's a difference, so you have to watch out for that.

I apologize if anyone has mentioned this previously as I have not read the entire thread.
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
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-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
post #33 of 93
I've used D.H. my whole "baking life." I've discovered that I can't overmix it especially on a high speed. I follow the mixing directions on the box.

In addition to ANY of the D.H. mixes, I add an extra egg (for a total of 4) and 1 TB of meringue powder. I also bake the cake at 325* instead of 350* for about 45 minutes.

Another way I've used D.H. is to add 1 envelope of Dream Whip 4 eggs and 1 cup water (no oil). I beat it for 5 min. (on med. high). I also baked this at 325*. People have really enjoyed this because it's something different.

I hope this was helpful. Happy Baking!

Debbie
"I'm not where I want to be, but thank God I'm not where I used to be." (Joyce Meyer)

It's not about your mood, but about your mind-set. (Beth Moore)
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"I'm not where I want to be, but thank God I'm not where I used to be." (Joyce Meyer)

It's not about your mood, but about your mind-set. (Beth Moore)
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post #34 of 93
I also only use DH. I always add an extra egg, pudding mix and 1 tablespoon of Meringue Powder. So far, I haven't had any problems. Maybe the Meringue Powder is helping it rise.
Margie
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Margie
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post #35 of 93
i always use the DH when using a box and Ive never had a problem, but then again I always use the same 3 flavors!
post #36 of 93
Quote:
Originally Posted by tracycakes

Quote:
Quote:

I have always used Pillsbury Plus, for about the last 17 years. The one time I tried DH, my cake never rose so I never used it again. I always use the Wilton belts and bake at 325. I've never tried the flower nail and I've never added anything to the cake mixes either. I'm going to start experimenting (as soon as we finish this stupid bathroom remodel) and I'll post my results.




Devoted Pillsbury Fan here. I doctor my mixes without a problem. Just make sure your wet to dry ratio is the same. In other words, I USUALLY sub 1/2-3/4 the liquid with a flavored coffee creamer; if I use sour cream I cut the oil in 1/2. Just stuff I've learned from experimenting. But, I think those that have problems with Pillsbury OR Betty Crocker sticking (if they haven't already) should maybe try the old Southern "low and slow" method. Works for ME!

Beth in KY
post #37 of 93
I'm a betty crocker girl myself but DH was on sale a few weeks ago so I stocked up. WHAT A MISTAKE. The last 5 cakes I've baked with the new boxes of DH have fallen. I will never use DH again. I know some of you are die hard DH fans but go get some DH mixes that are currently on the shelf. I think you'll see a huge difference in your cakes. No wonder they were on sale!!

CDH
post #38 of 93
Hmmm... I'm not risking it....

Switching to Pillsbury! icon_biggrin.gif

Please tell me none of you have trouble with PB!
"We are not necessarily doubting that God will do the best for us; we are wondering how painful the best will turn out to be. ~C.S. Lewis
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"We are not necessarily doubting that God will do the best for us; we are wondering how painful the best will turn out to be. ~C.S. Lewis
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post #39 of 93
I just baked a doctored dark chocolate mix (DH) and it looks like it was cooked around the edges but the middle is sunk in and looks underdone. I'm afraid to bake it more or the rest will burn. This is the first time I've used DH- I usually use only BC but DH was on sale last week. I wont' be buying that again! I thought it was because I didn't use a flower nail (10" round)- at least I know it wasn't something I did!

The mix seemed much runnier than BC too.... And of course this is for my first paid cake!!! Grrrr!

My poor hubby has already run to the grocery store twice tonight, (I needed more eggs and yogurt for the doctored mix and then he bought me some BC mixes on sale but got the wrong kind so he's going to exchange them) I don't have the heart to ask him to go again for more stuff to doctor up the BC mixes he's bringing home!

Those of you that have had the center sunken in, was it cooked in the middle and just sunken, or raw and sunken in???
We rescued Maverick from GRREAT- Golden Retrieiver Rescue Education and Training. You can find out more about them at www.grreat.org
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We rescued Maverick from GRREAT- Golden Retrieiver Rescue Education and Training. You can find out more about them at www.grreat.org
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post #40 of 93
Hmmmm, I went ahead and boght some BC classic yellow because I didn't want to risk the DH issues....my problem, the BC cakes both have stuck to the pan. 1 MAJORLY..the other just a little...this wasn't a problem for me with DH. Is this common with the BC mix?
My FIRST BC ROSE 6/05/07!
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My FIRST BC ROSE 6/05/07!
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post #41 of 93
I've never had trouble with BC sticking to the pan but I use Wilton's Cake Release and it works perfect every time.
post #42 of 93
Quote:
Originally Posted by CDhartman

I've never had trouble with BC sticking to the pan but I use Wilton's Cake Release and it works perfect every time.



Thanks! I've been thinking about getting some of that...I was wondering if it was worth the extra money.
My FIRST BC ROSE 6/05/07!
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My FIRST BC ROSE 6/05/07!
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post #43 of 93
I've never had a problem with BC sticking either, but Pillsbury did. I always generally grease the pan with Crisco and line the bottom with parchment, this always works great for me (unless it's Pillsbury!). icon_biggrin.gif
post #44 of 93
OH NO!! The DH was on sale at my store 10 for $10. I bought 20 plus the usual 4 or 5 that I always keep in stock......I hope mine are ok. Haven't had a problem yet.... icon_confused.gif
Diet is a 4 letter word. So is cake. I choose cake!!



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Diet is a 4 letter word. So is cake. I choose cake!!



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post #45 of 93
Please let us know because the ones that I bought a few weeks ago at 10 for $10 were the ones that fell.
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