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post #31 of 64
10/9/07 at 2:58pm
I'd like to swtich to cakes from scratch but haven't set aside the time to perfect those yet. I strictly use DH cakes and have had RAVE reviews from every single customer. I have found that, to keep it moist, I add about 1/2 tbsp vegetable oil, or even one full tbsp when I made a champagne cake (the bubbly zapped out the moisture during trial runs). I always, never fail, sift my cake mix. I've had horrible luck with Betty Crocker, it seems to develop a lot more air pockets in spite of all of my tapping, jiggling and banging to get the bubbles out. I'll never use anything but DH cakes until I move to making them from scratch.
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post #32 of 64
10/9/07 at 2:59pm
stampinron....they are just right when you use just 1/2 of a small box of pudding mix. When torting or layering, I use a thin layer of BC or filling when I am making a scratch recipe or one of these. They seem to work just fine that way. That has been my experience anyway. I got this recipe from a local bakery that is always very, very busy and people just love her cakes. Please give it a try and let us know! Good Luck!
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post #33 of 64
10/9/07 at 2:59pm
I almost always use DH, and have never had a dry, flavorless, or crumbly cake. I do sift my mixes to break up any lumps before adding the other ingredients. I am also very careful to never overbake, and I always bake at 325.

The only mix that I have ever had trouble with is Pillsbury, which seem to like to fall, get rubbery or hard on the outside, and just in general taste not-so-good.

My faves are DH yellow, DH devil's food, and BC triple chocolate. The DH coconut is particularly good, too.
One of the advantages of being disorderly is that one is constantly making exciting discoveries.
- AA Milne -
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One of the advantages of being disorderly is that one is constantly making exciting discoveries.
- AA Milne -
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post #34 of 64
10/9/07 at 3:01pm
I prefer DH as well if I'm not baking from scratch. I tried doctoring a few times, and those were the times I had trouble.

I don't add pudding or extra eggs. I add more vanilla and use milk instead of water and the cakes bake fabulously and the texture is perfect. Not too soft to decorate, but are still moist and taste great.

I would just find a mix that bakes well for you.

Good luck!
Angie
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post #35 of 64
10/9/07 at 3:10pm
I use DH as well. Although, I haven't had very good luck using the cake extender on the Butter flavor recipe. When it was baked, it tasted flavorless.
I rebaked by the box and it turned out perfectly.
The cakes I have served have gotten great responses for being so moist and delicious.
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post #36 of 64
10/9/07 at 3:23pm
I'm wondering if where we live have something to do with it. Maybe not. I noticed California, Alabama, etc. mostly warmer weather states. How many are midwest states and use DH and don't have any problems? Those of you who are warmer states how many of you do outdoor weddings? Do you have problems with the cake cracking down the center or the frosting just falling off the cake in big sections? Let me know this is a very good conversation.
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post #37 of 64
10/9/07 at 3:33pm
I did a cake for my brother's wedding. It was an outdoor reception on July 7th. Didn't have a problem.
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post #38 of 64
10/9/07 at 3:43pm
How hot was it? Or could it be the humidity it was pretty nasty here! Almost hit 90 degrees and for here we should have been in the 60's.
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post #39 of 64
10/9/07 at 4:43pm
Quote:
Originally Posted by stampinron

Question about pudding in the mix boxes......do your cakes ever seem too moist or heavy when filled and frosted?



For me they feel heavy...so i only do them for cup cakes or when i use whipped cream!
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Thanks Edna
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Thanks Edna
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post #40 of 64
10/9/07 at 9:39pm
I'm in California, and I have never had a cake crack down the middle or have the icing slide off--except one time when I stupidly used chocolate ganche on a 100+ degree day, and didn't make sure the cake stayed cool on the two hour long drive. The ganache melted. (The cake was fine though.)

I'm not sure why the cake would crack, if it is properly supported, both on a strong base and with sufficient doweling.

I haven't done an outdoor wedding, but I have done outdoor parties of other kinds with some pretty ornate cakes.
One of the advantages of being disorderly is that one is constantly making exciting discoveries.
- AA Milne -
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One of the advantages of being disorderly is that one is constantly making exciting discoveries.
- AA Milne -
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post #41 of 64
10/10/07 at 3:12am
I always use a doctored DH and the only times I ever have any problems is if I forget to sift it first. It always has a better crumb when I do.
Skidoosh...
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Skidoosh...
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post #42 of 64
10/10/07 at 6:37am
Quote:
Originally Posted by nicki9774

How hot was it? Or could it be the humidity it was pretty nasty here! Almost hit 90 degrees and for here we should have been in the 60's.



It was easily 90+ degrees. The wedding was in Mississippi. It was hot and humid. It had rained early that morning, so that made it even worse.
I made the chocolate fudge cake with chocolate buttercream icing and then drizzled the chocolate ganache over the top. Three tiers.[/img]
LL
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post #43 of 64
10/10/07 at 8:06am
Quote:
Originally Posted by tonedna

Quote:
Originally Posted by stampinron

Question about pudding in the mix boxes......do your cakes ever seem too moist or heavy when filled and frosted?



For me they feel heavy...so i only do them for cup cakes or when i use whipped cream!



To be honest DH is heavier when you do the pudding mixture as I post earlier......this recipe is really for when you need a pound cake texture...... To make it less heavy don't use a whole box of pudding.....

The recipe I posted earlier is really good for 3-d cakes....but I use it all the time except when making the DH butter cake....and I have no problems...but to each there own desire.....
Autumn

Shyanne Autumn 4/18/05
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Autumn

Shyanne Autumn 4/18/05
Don't worry about tomorrow never coming, because it is already tomorrow in Austrial!
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post #44 of 64
10/10/07 at 9:29am
Quote:
Originally Posted by Shyanne_Mommy

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





I reposted your recipee..and i will try it...When i talk about DH i am talking about the cake in the simplest way wich is how it comes out directly from the box...I guess if is Dr it can be helped!...I will try your recipee! icon_biggrin.gif
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #45 of 64
10/10/07 at 9:40am
I use the same extender/dr as Shyanne_Mommy, but I am curious...if I want to make a white box mix (DH) can I add sour cream and almond ext without adding the extra egg, flour, sugar, oil and pudding, or will this thin out the batter too much. I dont need more cake, I just want the almond sour cream flavor...
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