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Duncan Hines or Betty Crocker...

post #1 of 41
Thread Starter 
for those of you who use cake mixes, which do you prefer and why?
post #2 of 41
I usually make a double batch of batter and I use one of each. My cakes look more like scratrch cake than box.
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Don't just do it...Do it just!
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post #3 of 41
Thread Starter 
Quote:
Originally Posted by yummy

I usually make a double batch of batter and I use one of each. My cakes look more like scratrch cake than box.



yummy, thanks for your reply. Using one of each, is there a particular reason you do this or just personal preference?
post #4 of 41
Years ago I did a taste test on all of the cake brands in three flavors-choc, white, and yellow. I got the most concerting taste-testers available: my family and my husband's workshop employees! icon_lol.gif

DH won, hands down, for the choc and yellow. Pillsbury won for the white. These brands just taste better, and created a good quality/firm cake. Previously I had been using the Dawn commercial brand with unpredictable results. Many times the cakes just crumbled into a heap when cut! icon_confused.gif These mixes created cakes that were a dream to cut! thumbs_up.gif
With 30 years as a cake artist under my belt, I'm just here to share my knowledge and experience to anyone willing to listen!
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With 30 years as a cake artist under my belt, I'm just here to share my knowledge and experience to anyone willing to listen!
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post #5 of 41
For yellow cake - Duncan Hines Butter Recipe, definitely!
~ Natalie

The best way to make your dreams come true is to wake up. -- Paul Valery

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~ Natalie

The best way to make your dreams come true is to wake up. -- Paul Valery

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post #6 of 41
I know most people on here like the DH, but I just don't see it. Every time I try it, I fail miserably. I don't know what I am doing wrong, or if I am just used to the BC and Pillsbury results. When I use DH the cakes don't rise properly and seem a little rubbery, if that makes sense. Does anyone have the same problem? Or is it just me?
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Cake makes everything better!!!!
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post #7 of 41
I doctor my cake mixes and have used all three brands- DH, BC, and PB.
Recently, I've had problems with both BC and DH yellow mix. They lacked flavor even when I doctored the batter with additional vanilla, and/or emulsions, or used butter instead of oil.

I've switched to Pillsbury and have been getting excellent results. I don't carve cakes and do very few tiered cakes, so I can't say whether PB mix will be a good choice for that type of work or not. I'm very pleased with the cake texture and rich flavor that I get with enhanced PB mixes. HTH
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Have a heart that never hardens, a temper that never tires, a touch that never hurts.
Charles Dickens
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post #8 of 41
Quote:
Originally Posted by mom2twogrlz

I know most people on here like the DH, but I just don't see it. Every time I try it, I fail miserably. I don't know what I am doing wrong, or if I am just used to the BC and Pillsbury results. When I use DH the cakes don't rise properly and seem a little rubbery, if that makes sense. Does anyone have the same problem? Or is it just me?




How long do you mix it? I think the biggest "secret" to the Duncan Hines cake is mixing it long enough. Even here in the mountains, where we're supposed to be super careful not to add too much air, I mix for a full 4 mins. (with the extra flour and water added for altitude). It works perfectly for me every time.
~ Natalie

The best way to make your dreams come true is to wake up. -- Paul Valery

buildingnataliesbakehouse.wordpress.com
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~ Natalie

The best way to make your dreams come true is to wake up. -- Paul Valery

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post #9 of 41
Quote:
Originally Posted by NatalieC923

Quote:
Originally Posted by mom2twogrlz

I know most people on here like the DH, but I just don't see it. Every time I try it, I fail miserably. I don't know what I am doing wrong, or if I am just used to the BC and Pillsbury results. When I use DH the cakes don't rise properly and seem a little rubbery, if that makes sense. Does anyone have the same problem? Or is it just me?




How long do you mix it? I think the biggest "secret" to the Duncan Hines cake is mixing it long enough. Even here in the mountains, where we're supposed to be super careful not to add too much air, I mix for a full 4 mins. (with the extra flour and water added for altitude). It works perfectly for me every time.



Maybe that's it. I mix for 2 minutes on 4(kitchenaid). I must say I have liked the taste, but the texture is not what I am used to. As far as taste I like Pillsbury the best, but it is way too moist once I add my add ins for the doctored cake mix, so I switched to BC. i get pretty consistent results with BC, but have always wondered what the big deal is about DH.
Cake makes everything better!!!!
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Cake makes everything better!!!!
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post #10 of 41
Quote:
Originally Posted by mom2twogrlz

Quote:
Originally Posted by NatalieC923

Quote:
Originally Posted by mom2twogrlz

I know most people on here like the DH, but I just don't see it. Every time I try it, I fail miserably. I don't know what I am doing wrong, or if I am just used to the BC and Pillsbury results. When I use DH the cakes don't rise properly and seem a little rubbery, if that makes sense. Does anyone have the same problem? Or is it just me?




How long do you mix it? I think the biggest "secret" to the Duncan Hines cake is mixing it long enough. Even here in the mountains, where we're supposed to be super careful not to add too much air, I mix for a full 4 mins. (with the extra flour and water added for altitude). It works perfectly for me every time.



Maybe that's it. I mix for 2 minutes on 4(kitchenaid). I must say I have liked the taste, but the texture is not what I am used to. As far as taste I like Pillsbury the best, but it is way too moist once I add my add ins for the doctored cake mix, so I switched to BC. i get pretty consistent results with BC, but have always wondered what the big deal is about DH.




Just to clarify - from a strictly yellow cake mix (typically add oil), I think they are all similar. The Duncan Hines I prefer is the Golden Butter Recipe - for me, this one is far better in taste. But you do have to mix for a full 4 minutes (I use 3 on my KA stand mixer - not marked, but between 2 and 4).
~ Natalie

The best way to make your dreams come true is to wake up. -- Paul Valery

buildingnataliesbakehouse.wordpress.com
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~ Natalie

The best way to make your dreams come true is to wake up. -- Paul Valery

buildingnataliesbakehouse.wordpress.com
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post #11 of 41
I only use Pillsbury and used it for all of my cakes (tiered, sculpted, regular) and everyone LOVES them. Most people cannot even tell it's a box mix. I've never had an issue with crumbling and anything falling apart.
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I <3 cake!
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post #12 of 41
Duncan Hines. It's the one people like the most...
"Proper planning prevents poor performance" -unknown
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"Proper planning prevents poor performance" -unknown
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post #13 of 41
Pillsbury. And thats all she wrote.
angelcakes llc
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angelcakes llc
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post #14 of 41
I use DH because I want to be able to add my own instant pudding flavor when I make a WASC recipe.

Pillsbury and BC have pudding in the mix and I don't want to add more.

I also find that I get more batter using DH mixes.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #15 of 41
Duncan hines, doctored. Best flavor, great texture, holds up well to stacking, and people like it more. plus you will get more batter and I feel like it's better quality the PB or BC. Everyone has a preference and opinion
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