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Duncann Hines?

post #1 of 64
Thread Starter 
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?
post #2 of 64
Hmmm? icon_cry.gif I use it all the time with awesome results!! icon_biggrin.gif
post #3 of 64
What flavor was the cake? I have used the dh yellow/chocolate marble mix and it was horrible tasting to me.

I use dh for most flavors and I haven't had any problems. I do check the best used by date and sometimes I have switched to betty crocker mix if the dates are fresh enough for me.

Hope this helps.
Judy Lynn Turner-Coons
A messy kitchen is a happy kitchen and my kitchen is delirious!
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Judy Lynn Turner-Coons
A messy kitchen is a happy kitchen and my kitchen is delirious!
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post #4 of 64
Thread Starter 
What do you mix in? I use instant pudding and different flavorings. Should I be adding any extra eggs or water?
When I do Pillsbury it is so moist!
post #5 of 64
I use DH and this is what I put in it and I have no complaints...

DH mix
4 eggs
1 box of instant pudding
1 cup of water
1/2 cup of oil

The only one I don't do this with is the Butter Cake.....I just follow the directions on the box

HTH
Autumn

Shyanne Autumn 4/18/05
Don't worry about tomorrow never coming, because it is already tomorrow in Austrial!
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Autumn

Shyanne Autumn 4/18/05
Don't worry about tomorrow never coming, because it is already tomorrow in Austrial!
Reply
post #6 of 64
Dh works well for me - to the mix I add

1 cup sour cream
1/2 cup water/milk
1/2 cup oil
1 pkg pudding mix
3 eggs
post #7 of 64
Pillsbury and Betty Crocker are made by the same company and both already have pudding in the mix. DH does not.

I prefer the two with pudding in the mix because I know my cakes will always be moist. And why pay more if you have to buy the pudding separately to add. Hope this helps.
post #8 of 64
I ALWAYS use DH, and have never had a problem....
post #9 of 64
I also use DH and have never had a problem. On the other hand, I don't use Pillsbury because I don't like the taste. icon_lol.gif Aren't I odd? icon_wink.gif
post #10 of 64
Thread Starter 
Thanks so much for all of the tips. I am going to try again. The sour cream idea sounds good. I am going to try both Shyanne_mommy and christy633's method.
post #11 of 64
Funny! Duncan Hines in Canada has pudding in the mix
Lori
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Lori
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post #12 of 64
Quote:
Originally Posted by amodeoandrea

Thanks so much for all of the tips. I am going to try again. The sour cream idea sounds good. I am going to try both Shyanne_mommy and christy633's method.



Please let me know how it turns out... Good Luck.
Autumn

Shyanne Autumn 4/18/05
Don't worry about tomorrow never coming, because it is already tomorrow in Austrial!
Reply
Autumn

Shyanne Autumn 4/18/05
Don't worry about tomorrow never coming, because it is already tomorrow in Austrial!
Reply
post #13 of 64
I can't imagine why you're having a problem. I use DH alot and have never had a prolem. I hope your next try is better.
Tina
Whitewright, TX
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Tina
Whitewright, TX
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post #14 of 64
are you using the one that has butter in it?? i actually do not.. and seldom do i doctor mine.. however.. i mix my longer than required AND i cook mine at a lower temp for longer.. never above 350... chocolate has to cook a little longer as its very moist.. i also freeze my cakes a day before i work on them and they are so moist sometimes they fall apart while cutting them.. never had a single complaint.. everyone compliments how moist and rich the flavors are.
post #15 of 64
I just tell my brides that they really need to use a sharp knife to cut and serve their cakes because they are so moist and crumbly. A good slice is all in the sharpness of the knife.

sandeeb
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