I know this is what Wilton instructors use and a lot of you CC people use. But I have had horrible luck! It always ends up dry and flavorless, even when doctored! Does anyone else have this problem? I will only use pillsbury from now on. I had to give away a cake the other day because the customer hated the way it tasted. I had to buy the mix in a pinch because the store was out of my usual. Does anyone have any idea what I did wrong?
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Duncann Hines?
post #2 of 64
10/5/07 at 6:35am
I use it all the time with awesome results!! 
post #3 of 64
10/5/07 at 6:37am
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10/5/07 at 7:06am
Aren't I odd? 
post #11 of 64
10/6/07 at 5:48pm
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10/9/07 at 1:59pm
