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Duncan Hines flavored mixes? - Page 2

post #16 of 42
cakelady2266,
Off topic - where is Athens AL in relation to Dothan. My daughter lives in Dothan

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I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

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post #17 of 42
Thread Starter 
Quote:
Originally Posted by Kristie925

Their banana with some banana puree, a box of banana pudding and some chopped walnuts! That's my most popular flavor!



Thats another one of my favorites, but I have never seen it down here. I could live off of coconut, banana and pineapple. icon_biggrin.gif
post #18 of 42
Quote:
Originally Posted by ReneeFLL

Quote:
Originally Posted by cakelady2266

I use the white, lemon, devils food, spice, Swiss chocolate and classic yellow for most all my cakes, mainly not doctored. I'm not a big fan of the red velvet or German chocolate.



Swiss chocolate sounds really good. I have not seen that one.



I have a hard time finding the Swiss chocolate, but when I do I stock up. Even un-doctored I just love this with a vanilla buttercream frosting. Yum!!

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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post #19 of 42
I use DH all the time. I use the Devils Food for my chocolate. I just tried the Dark Chocolate Fudge and it tasted like a brownie, good, but I like the Devil's better. Banana is a hard find, but it's a favorite. Orange is one of my personal favorites. I really like the strawberry too. I use the white for my caramel cake. So far every cake I've made with DH has gotten rave reviews.
post #20 of 42
Oh I forgot about the banana it's great with cream cheese icing, and that's saying something because I don't even eat cake. The Swiss chocolate is hard to find sometimes, but I stock up when I do find it. I use it for German chocolate cakes, it's wonderful. I use the spice cake as a base for carrot or apple cakes, very moist and light. I use a box each of DH yellow and devils food with 2 bottles of red food coloring for red velvet cake.
If you can't find time it do it right..how will you find time to do it over?
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If you can't find time it do it right..how will you find time to do it over?
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post #21 of 42
I really like DH myself.. I just wish the strawberry would work for me!!! I can NEVER get it cook through.. it always has a raw center. I wish i could find the reason!
post #22 of 42
JWinslow, Athens is north AL. about 12 miles or so from the Tennessee state line.

jtrew10, I use the strawberry all the time but I don't usually have any trouble with it not cooking through. I will tell you something I have learned over the years, if you are using any of the DH mixes by the instructions try decreasing the water a tad. If it says 1 1/3 cups water I use 1 1/4 or maybe even a Tbsp. less than that. Hope that helps.

bobwonderbuns, for orange I mostly use it as is for regular cake orders. But for the occasional family gathering (my husbands, mine won't eat cake) I get creative. I have substituted orange juice and/or pineapple juice for water. I have even tossed in pineapple, coconut and chopped pecans. I got a great recipe for a strawberry cake with coconut, pecans and sliced strawberries in the batter and the icing. I must say for a person that doesn't eat cake this really is making me want to whip up something just for me. Then my ever widening rear will need it's own state.
If you can't find time it do it right..how will you find time to do it over?
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If you can't find time it do it right..how will you find time to do it over?
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post #23 of 42
Quote:
Originally Posted by jtrew10

I really like DH myself.. I just wish the strawberry would work for me!!! I can NEVER get it cook through.. it always has a raw center. I wish i could find the reason!



Next time put a flower nail or cake core in the center. Those are usually used for larger cakes, but if you're having a problem with the middle cooking, then this will help. You might also check your oven temperature. Sometimes when it's off even a tiny bit it can wreak havoc on cakes...over cooking the outsides and leaving the centers underdone. Just get a cheap oven thermometer and put it in the center of your oven to test.

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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post #24 of 42
Quote:
Originally Posted by Kristie925

Their banana with some banana puree, a box of banana pudding and some chopped walnuts! That's my most popular flavor!



Guess what I found today -- the DH banana flavor cake mix!!! icon_biggrin.gif Now, about how much puree would you use?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #25 of 42
Quote:
Originally Posted by cakelady2266

JWinslow, Athens is north AL. about 12 miles or so from the Tennessee state line.

jtrew10, I use the strawberry all the time but I don't usually have any trouble with it not cooking through. I will tell you something I have learned over the years, if you are using any of the DH mixes by the instructions try decreasing the water a tad. If it says 1 1/3 cups water I use 1 1/4 or maybe even a Tbsp. less than that. Hope that helps.

bobwonderbuns, for orange I mostly use it as is for regular cake orders. But for the occasional family gathering (my husbands, mine won't eat cake) I get creative. I have substituted orange juice and/or pineapple juice for water. I have even tossed in pineapple, coconut and chopped pecans. I got a great recipe for a strawberry cake with coconut, pecans and sliced strawberries in the batter and the icing. I must say for a person that doesn't eat cake this really is making me want to whip up something just for me. Then my ever widening rear will need it's own state.



Man you are making me HUNGRY!!! icon_lol.gif Would you mind sharing the strawberry cake recipe? (Even in a PM?) icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #26 of 42
Oh my. You guys have me hungry and jelous. Im in Canada and DH doesnt sell all of their flovors here. The banana sounds yummy! Maybe on my next trip over the boarder ill have to look for some different kinds.
post #27 of 42
I pretty much only use DH mixes, but for the flavors I have tried the Lemon, Pineapple and Strawberry - both on their own and doctored with good reviews on all.

My stores never seem to have Orange but I did once find it once while traveling and carried it home in my suitcase! I did not doctor it much but used it to make a "creamsicle" type cake with vanilla ice cream and whipped topping. I would buy that one again in a heartbeat if I saw it. Now I will have to keep my eyes peeled for the coconut flavor!
post #28 of 42
I love DH too and use them exclusively. I usually doctor them up, using the WASC recipe on this site. For the liquid I use half fresh orange juice and half melted orange sherbert.....I have always gotten rave reviews for this cake. Of course I add in some grated orange rind as well.....yum icon_smile.gif. Also, I decrease the amount of sugar called for in the WASC by 1/2 cup to compensate for the sugar in the oj and the sherbert. I use a flower nail as well to keep the cake from sinking in the middle, as this recipe has a tendancy to do. HTH!
All curious people are philosophers...All seekers of knowledge are spiritual....
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All curious people are philosophers...All seekers of knowledge are spiritual....
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post #29 of 42
Quote:
Originally Posted by diamonds-and-rust

I love DH too and use them exclusively. I usually doctor them up, using the WASC recipe on this site. For the liquid I use half fresh orange juice and half melted orange sherbert.....I have always gotten rave reviews for this cake. Of course I add in some grated orange rind as well.....yum icon_smile.gif. Also, I decrease the amount of sugar called for in the WASC by 1/2 cup to compensate for the sugar in the oj and the sherbert. I use a flower nail as well to keep the cake from sinking in the middle, as this recipe has a tendancy to do. HTH!



You do this using the orange flavor mix?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
post #30 of 42
I only use DH as well but always doctor them. I've had lots of people tell me my cakes are the best they've ever tasted! (Thanks CC for the recipes!!). I love the chocolate fudge, white, lemon, and red velvet. I wish I could get to the States and stock up! Here in Canada they are pushing 2.89/box - it's starting to become expensive!
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