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Duncann Hines? - Page 4

post #46 of 64
Quote:
Originally Posted by Tawana

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.


I use DH too, and follow the WASC (and variations with different box flavors) recipe. I thought the same thing with the butter cake, but tried 1/2 liquid coffee creamer 1/2 water instead of the 1 1/3 C of water in the recipe and it made all the difference. The one that has gotten the most rave reviews was when I used Creme Brulee coffee creamer ... no one knew what the flavor was, but thought it was awesome. I used it on my friends daughter's b-day cake and I've had people stop me at the bank and on the street to tell me they had some of that cake and it was the best they've ever had! I always bake my cakes at 325 and start watching it after 30-35 minutes. Chocolate takes longer, but in my opinion, chocolate is always worth the wait. I also add a bout 4 T of cocoa to the extender recipe, as I LOVE CHOCOLATE and feel that extra cocoa adds just the right amount so that it's not too bland, but not too rich that you can't enjoy a whole (big) piece! icon_biggrin.gif
post #47 of 64
I strayed from DH once and went right back to it. My sister is a caterer and I made a cake for her using BC. I didn't tell her I used BC because I thought it was no big deal! She immediately asked me what happened to the cake, it was dry and it didn't have the rich, full flavor. Needless to say I'm sticking with DH icon_biggrin.gif Now I would really love to start using the extender recipes with DH.
post #48 of 64
This is my altered DH recipe: I use this recipe all the time, I use different flavoring depending on the requests, get lots of compliments all the time.

1 box DH yellow or butter cake mix
1 cup sugar
1 cup all purpose flour
1/2 tsp salt (optional)
1 cup sour cream
1 1/3 cup milk
4 lg eggs
2 teaspoon vanilla (I use Dominican vanilla is very strong all you need is 1/2 tsp )or other flavor.
1/4 cup vegetable or canola oil

mix all dry ingredients (I sifted the cake mix and flour together)

then add the rest and beat for 2 minutes only!

this is good for a 10 x 3 round at 325 for 60 minutes
remember to use a flower nail.
Always forgive your enemies - nothing annoys them so much.
Oscar Wilde
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Always forgive your enemies - nothing annoys them so much.
Oscar Wilde
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post #49 of 64
I was wondering, for Lomikesa's recipe, could you use flavored coffee creamer instead of milk? It would add a different flavor and notice on another post that someone else had done that but they may have used a different recipe.
post #50 of 64
Quote:
Originally Posted by janicecold

I was wondering, for Lomikesa's recipe, could you use flavored coffee creamer instead of milk? It would add a different flavor and notice on another post that someone else had done that but they may have used a different recipe.



I have never try it with coffe creamer, will experiment this weekend with the creamer minus my favorite vanilla.
Always forgive your enemies - nothing annoys them so much.
Oscar Wilde
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Always forgive your enemies - nothing annoys them so much.
Oscar Wilde
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post #51 of 64
Lomikesa, if you could let me know how it goes witht he cream I would really appreciate it!!
post #52 of 64
Quote:
Originally Posted by janicecold

Lomikesa, if you could let me know how it goes witht he cream I would really appreciate it!!




Sure!
Always forgive your enemies - nothing annoys them so much.
Oscar Wilde
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Always forgive your enemies - nothing annoys them so much.
Oscar Wilde
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post #53 of 64
Quote:
Originally Posted by tonedna

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



Todena

When I make a white cake I only use egg whites and I make sure to get a white color pudding like white choloate.

Here is a recipe that Christy633 left right after my suggestions on 1st page...maybe you could try it too, this one has the sourcream in it and instead of 3 whole eggs just use the egg whites.

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
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 #54 of 64
I'm in the minority here - I don't like DH. If I can't bake from scratch, I use BC or Pillsbury. I'm in the northeast, so we don't get a huge amount of heat or humidity up here. Next time I bake will be a WASC cake, so maybe that will change my mind.
"Laughter is the best gift that God gave us" From the queen of butter, Paula Deen.
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"Laughter is the best gift that God gave us" From the queen of butter, Paula Deen.
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post #55 of 64
Ok, Think of a cake decorated and ready to go put it in the vehicle, drive to the reception place open the door and the frosting is literally peeling off the sides of 2 cakes out of 4 cakes. You take the cakes from the vehicle to a outdoors tent and as you are pulling the cakes out of the car the frosting at least a cup and more fell off and hit the curb. Then my husband was carrying a cake and frosting fell off in the grass. We took the cake into a air condition building, I went to the store and bought ingredients to make more frosting borrowed a mixer and some bowls from a friend who lived closer to the reception. Went back to this small kitchen at the reception to scrape all the frosting and decor off the sides and completely redecorate. I salvaged all the cakes but the one that split all the way thru the center. I had to pull all the dowel rods out of that cake cut it into sections and put it in boxes for the bride to give away. I can't believe I even pulled it off with redecorating 3 complete cakes in 2 hours. The bride was so happy.
post #56 of 64
For the cake mix extender recipe I always add extra flavoring to whatever cake I'm making, to make up for the extra flour and sourcream. For example in a butter cake I use butter extract, in a chocolate cake I use cocoa and in a strawberry cake I substitute the water for pureed strawberries and add strawberry extract. I've never had any complaints and every one raves about he moistness, as far as what brand I use, I use them all.
post #57 of 64
I am also a DH user and never have any problems with it.

Get rave reviews all of the time about my cakes and the flavor.

I too and confused as to how we all get different results from the same mix. Aside from the fact that some enhance and doctor as I do myself. But DH straight from the box is still awesome.

Can anybody shed any light on that, it just doesn't sound right.
Whatever your heart desires and your mind can dream you can find it here and it's one of THE SWEETEST THINGS.

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Whatever your heart desires and your mind can dream you can find it here and it's one of THE SWEETEST THINGS.

www.thesweetestcake.com
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post #58 of 64
DH is the only one I always use.. Not a single problem.. maybe you are just used to the taste ? since you always use Pillsbury.. is it taste and texture , or just everything about it ? that's strange . icon_confused.gif
post #59 of 64
I am so glad to hear that many of you are DH fans. I am as well. I am just getting started with my business and I was really debating about mix vs/ scratch. I have since learned that many bakeries use DH as well, so now I am feeling better about using the mix method.

I did have a question. Many of you mentioned using the instant pudding addition to the mix. Are there specific flavor puddings you add that correspond to each DH mix?

BTW, I am so glad to have found this website. It really is addicting, but I have learned so much already.

Thanks!
post #60 of 64
Try Betty Crocker. That's what I use for any last minute orders. I also make a simple syrup and give the cakes a soak before I decorate them (as you would a rum cake but lighter).

Try that and let me know how it taste!
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