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Duncan Hines reducing size of their Classic Box Mixes - Page 2

post #16 of 47
The grocery store I went to today still has the 18.25. Looks like I'll be buying a few and of course, there is always scratch cakes. Sometimes I like to use the mix though. I'm sure this won't do any good but I just sent an email to Duncan Hines letting them know how disappointed I am about their decision.
post #17 of 47
I prefer to doctor mixes when rushed vs scratch,,so this affects me too at times! I"ll E-mail Duncan Hines tonight also! Maybe more ppl can do this and possibly change their minds?? If they have to raise the cost a little, that's ok...anyone else willing to e-mail them and see if it works? Just a thought!
post #18 of 47
I would never tell anyone NOT to contact DH, because it's always possible this can make a difference. However, when BC changed theirs, in the face of the same kind of customer feedback, it was only a matter of time until the others followed suit (and since Pillsbury is owned by BC I'm actually surprised it's the holdout..)

The thing that really gets their attention is if you stop buying the smaller packages. Money talks.
post #19 of 47
Quote:
Originally Posted by sillywabbitz

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.


that's exactly what i was thinking. not happy but will have to do thumbsdown.gif
post #20 of 47
Hi CCers!!

Email Duncan Hines to complain! It should be worth it! I just did and told them about cakecentral and that they can see for themselves of the complaints on here about there boxes being downsized! I told them ppl will be e-mailing them with complaints and that they may have already had some! You never know!! Go for it as it only takes a minute of your time!
post #21 of 47
This is so extremely annoying. I used to buy less than a dozen mixes a year... now as merely a hobby decorator, I go through dozens a month. When I only bought a few, I had no idea what they were "supposed" to cost and I certainly wouldn't have not purchased one because it was a little less or more in cost! Who does their marketing studies???

I used to be a die-hard BC fan. So I stopped buying them and switched to Duncan Hines. Now I will switch to Pillsbury! All we can do is vote with our buying habits. I'm certainly to send an e-mail to DH to let them know that they're loosing this "new" customer!

Damn!
We make a living by what we get, but we make a life by what we give. Winston Churchill
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We make a living by what we get, but we make a life by what we give. Winston Churchill
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post #22 of 47
Quote:
Originally Posted by Rosie2

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


Sounds like the smaller box works the same as the larger box, if that's the case then I'm not sure what the big deal is.
post #23 of 47
I've noticed for about a year now that the contents of the box has been resized (downward). Regular DH box, less ingredients inside. Also, their dark chocolate is now the color of devils food cake AND those of us in New England got stuck with about 4 months worth of box mixes with bad baking powder - wouldn't rise. I emailed them telling of the problem and how many in my cake club were upset by it and they mailed me three one dollar coupons. I wrote back saying I don't want your coupons I want the problem fixed and they responded that they would be sending my request to their Quality Assurance Dept. Yeah, right. Good bye DH, hello scratch mixed with BC or whatever.
post #24 of 47
Thread Starter 
Here's my email to Anne Byrn, author of "The Cake Mix Doctor", and her response:

"Good morning, Ms. Byrn.
As you probably know, Betty Crocker reduced their mix sizes recently. Even though Duncan Hines said they would NOT follow suit, they have.

A member of the Wilton.com forum received confirmation this morning:
"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 competetive". 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!"

http://www.wilton.com/forums/messageview.cfm?catid=8&threadid=159844&STARTPAGE=1&CFID=30277720&CFTOKEN=87393896

What impact will these changes have on the recipes printed in your books? Do you have any suggestions?
Thank you."
-------------------------
"Thanks for your email. It is really distressing that food companies think they can keep reducing the size of products. For the past few years the mixes have lacked the structure, and I have advised cooks to add a little flour to the dry cake mix to ensure the cake will have structure and not sink while cooling.
I, too, would rather pay a little more and keep things consistent.
Let's let the dust settle, and I will be interested to try my recipes with the smaller DH mixes.
In the meantime, it's a good idea to add a little flour (up to 1/2 cup), a little sugar, if desired, and a half teaspoon of baking powder to the smaller cake mix before adding other ingredients.
Or, check out my cake mixes on my website - www.cakemixdoctor.com - clicking on Anne's cake mix. They are a little larger than the conventional cake mix.

Thanks for your interest, and let's keep in touch!"
Anne
post #25 of 47
If I decide to add the extra ounces from another box, how long would would the left over box stay fresh until I use again?

Would putting it in a zip lock bag work to keep it fresh?

Thanks for any advice. This is so frustrating.
post #26 of 47
just a thought, but would the cake mix extender recipe work here? It may make it back to "regular" size.... I might try this later today.
post #27 of 47
The problem is the batter charts -- it will take MORE batter to fill the pans, meaning more cost for cake makers.
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 #28 of 47
I have been so dissapointed with the reduction in size of the BC cake mix...even after weighing the mix and adding additional mix from another mix, the taste and texture is not the same. I stopped using it and went to DH.

I am very sad to hear that DH is now following suit.
post #29 of 47
Quote:
Originally Posted by bobwonderbuns

The problem is the batter charts -- it will take MORE batter to fill the pans, meaning more cost for cake makers.



Just to clarify, I think you mean it will take more batches not more batter. The amount of batter required for 2 6 inch rounds will be the same, it just may take me a box and 1/2 to get thereicon_smile.gif

FYI, for the people who purchase dozens of boxes a month, you may want to look into purchasing the 50lb bags of commercial mix. There was a thread recently that DH is now selling these. I'll be interested to check out the cake doctors mixes as well.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #30 of 47
Quote:
Originally Posted by robinmarie

If I decide to add the extra ounces from another box, how long would would the left over box stay fresh until I use again?

Would putting it in a zip lock bag work to keep it fresh?

Thanks for any advice. This is so frustrating.



I've actually done this when 1/2 recipes. If I only need 12 cupcakes, I'll weight out the mix and just 1/2 everything else. I have kept the left overs sealed in a zip lock for a couple of months without issue. I'm not sure exactly how long it will last but it's worth experimenting with it.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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