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Duncan Hines reducing size of their Classic Box Mixes

post #1 of 47
2/13/12 at 9:12am
Thread Starter 
Yes. It's true. A fellow Wilton.com forum member just got off the phone this morning with a confirmation of the bad news:

"OK ladies, I just got off the phone with a rep from DH and he said yes, they have reduced their Classic line from 18.25 to 16.5 in an effort to remain "cost competitive". He said only the Classic line but those are the ones I use. He had a long story to tell about the reason they are doing this: to keep from raising their prices. I understand that but I would rather pay a little extra than have the sizes cut!"

Here's the link to the Wilton.com forum thread:
http://www.wilton.com/forums/messageview.cfm?catid=8&threadid=159844&STARTPAGE=1&CFID=30277720&CFTOKEN=87393896
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post #2 of 47
2/13/12 at 9:27am
Ummmm, they did just raise the price. Same price + smaller product size = price increase.
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post #3 of 47
2/13/12 at 10:00am
o no! this is aweful news!! Thank goodness alot of my recipes are scratch now!! I only have one recipe that uses a doctored mix..and i love the taste, boohiss. I wonder how it will effect the recipes..
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Yes I am legal. Now move on and bake..
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post #4 of 47
2/13/12 at 10:08am
nnnnnnnnnoooooooooooooo!!!!!!!! thumbsdown.gif
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post #5 of 47
2/13/12 at 10:24am
Awe, man, what a bummer! How will this affect our "doctored cake mix" recipes? Will we have to change amounts? I'm not happy!
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post #6 of 47
2/13/12 at 10:25am
I had emailed BC and complained bitterly about them making their boxes smaller. I then emailed DH and told them to keep the box size the same no matter what, I'd rather pay more than lower the amount of batter I get, obviously they don't read their customer emails. I won't buy anything that is lower than 18.25, so it'll be scratch for me from now on. I hope they all go out of business for not listening to their customers.

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post #7 of 47
2/13/12 at 10:38am
Check the expiration dates, but I'm going to be stocking up while they still have the larger size. Some people said when BC went down to 15.x that they didn't tell a difference in wasc, so I will try the smaller size when it comes out. If it doesn't work then that's what my kitchen scale is foricon_smile.gif
I can just measure out the extra couple of ounces for each batch. I basically weigh everything else so this won't add anything to my work flow.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #8 of 47
2/13/12 at 10:40am
thumbsdown.gif What a rip. Just like everything else "downsizing". We pay more for less product. that's going to really mess up alot of recipes I bet.
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post #9 of 47
2/13/12 at 10:49am
Quote:
Originally Posted by Herekittykitty

Ummmm, they did just raise the price. Same price + smaller product size = price increase.


In terms of the unit price, yes, but many consumers shop by shelf price rather than unit price. If they see a competitor's product for less (as the BC mix would be since they made their mix smaller) they will buy the competitor's product even if the unit price is higher.

If manufacturers don't make these adjustments in terms of higher prices and/or smaller package sizes they will go out of business, just as a bakery will if they don't pay attention to changes in input costs and how competitors are pricing.
.
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Recent Articles: The Magic Pricing Formula • Copyright Law
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post #10 of 47
2/13/12 at 10:56am
Quote:
Originally Posted by sillywabbitz

Some people said when BC went down to 15.x that they didn't tell a difference in wasc, so I will try the smaller size when it comes out. If it doesn't work then that's what my kitchen scale is foricon_smile.gif



I just made a cake last night with the BC Vanilla, not even thinking about it being smaller, and didn't have any problems with the WASC. I also made DH Red Velvet, with the WASC, but have no idea what size the box was.
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post #11 of 47
2/13/12 at 1:04pm
Quote:
Originally Posted by TexasSugar


I just made a cake last night with the BC Vanilla, not even thinking about it being smaller, and didn't have any problems with the WASC. I also made DH Red Velvet, with the WASC, but have no idea what size the box was.

Same here...now that I remember the box did looked smaller and I didn't pay attention, although the cake came out okay icon_biggrin.gif
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post #12 of 47
2/13/12 at 1:40pm
Thread Starter 
I've sent an email to Anne Byrn, author of the "Cake Mix Doctor" series of books asking about the impact this will have on the recipes in her books. I'll keep you updated on her response.
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post #13 of 47
2/13/12 at 2:14pm
Quote:
Originally Posted by Apti

I've sent an email to Anne Byrn, author of the "Cake Mix Doctor" series of books asking about the impact this will have on the recipes in her books. I'll keep you updated on her response.

I'll be interested to hear what she thinks. Her doctored recipies are my go to cakes.
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post #14 of 47
2/13/12 at 2:26pm
all i can say or shout out is WTF!!!! think i too will be taking a closer look at my cake recipe books for some reliable scratch recipes. This news did not make my day!!!!
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post #15 of 47
2/13/12 at 2:40pm
I'm a Pillsbury girl, and they haven't announced a change yet (that I know of) but the writing is on the wall. Time to stock up. icon_sad.gif
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