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Change in Cake Mix Formulas

post #1 of 24
Thread Starter 
Has anyone else had to change recipes because of changes in Duncan Hines and Betty Crocker cake mixes? They've reduced the amount of mix in a package and changed the recipe on the back. Sorry if this is an old topic, but it's so frustrating!
post #2 of 24
Publix just had a bogo sale on DH cake mixes, I'm sure they thought I was crazy when I sat on the floor and went through all the mixes to find the old size boxes.!! (I did this at more than one store!)
post #3 of 24
Really??

I JUST bought 3 mixes to try some doctored recipes for Easter. I always bake from scratch but decided to take the easier route this year.

Hopefully the recipes still work! Now I am nervous.
post #4 of 24
I have the same problem, I usually do scratch cakes, but wanted to try the WASC for some ecupcakes for church. To my surprise, the cake mix is smaller than it use to be.

Has anyone posted a modified recipe? Surely we can't be the only ones wondering about this.

Thanks,

Hazel
post #5 of 24
I noticed the Duncan Hines the other day. I've used Pilsbury a couple of times and liked them, but I'm sure it's only a matter of time before they cut their recipe too. I managed to find what I needed for Easter, but I'm starting to research scratch recipes. I was planning on it anyway, just wasn't expecting to just yet. The WASC recipe has worked fine for me, just didn't give me quite enough to fill the pans.
post #6 of 24
I just made the WASC recipe tonight and it turned out fine. I used the Betty Crocker white mix.
post #7 of 24
Tried the new white cake mix from Duncan Hines and will not be buying it again. The texture,color and taste are all different and not in a good way.
post #8 of 24
I have been adding the extra ounces from another cake box to make up the difference. So far so good, but I think next time I'll try the mix without the extra ounces to see how it turns out.
post #9 of 24
The first time I tried the WASC recipe, I used Betty Crocker and thought it was the most horrible thing I had ever made. The next time, I used a store brand mix and it tasted wonderful! So I've been using store brands anytime I make this cake (different flavors). They are still all 18.25 to 18.5 ounces.
post #10 of 24
Quote:
Originally Posted by jgifford

The first time I tried the WASC recipe, I used Betty Crocker and thought it was the most horrible thing I had ever made. The next time, I used a store brand mix and it tasted wonderful! So I've been using store brands anytime I make this cake (different flavors). They are still all 18.25 to 18.5 ounces.



May I ask what store brand? I can never seem to find store brand mixes where I shop. icon_sad.gif
post #11 of 24
Quote:
Originally Posted by unctoothlady

Quote:
Originally Posted by jgifford

The first time I tried the WASC recipe, I used Betty Crocker and thought it was the most horrible thing I had ever made. The next time, I used a store brand mix and it tasted wonderful! So I've been using store brands anytime I make this cake (different flavors). They are still all 18.25 to 18.5 ounces.



May I ask what store brand? I can never seem to find store brand mixes where I shop. icon_sad.gif



I use Shurfine from an IGA grocery. It's a small independent one (the only store in town).
post #12 of 24
Although I'm still working off my existing supply of 18.25 oz. Duncan Hines mixes, another forum member on Wilton.com has said that she has used the Cake Mix Doctor's original recipes with the new, smaller DH mixes with no discernible difference.

Yesterday I had to purchase my first smaller mixes: Duncan Hines Devil's Food. I'll see how they turn out.

Supermom419~~This is of huge concern to a lot of bakers, so don't feel you need to apologize. Many of us started a letter writing campaign to Duncan Hines after Betty Crocker reduced their mixes. DH "promised" they wouldn't reduce their mixes, but market forces won out and down in size they went. Apparently, only the DH "Classic Mixes" are reduced (white, yellow, devil's food), but the net result is the same: Disappointed long-time users.
post #13 of 24
Quote:
Originally Posted by jgifford

Quote:
Originally Posted by unctoothlady

Quote:
Originally Posted by jgifford

The first time I tried the WASC recipe, I used Betty Crocker and thought it was the most horrible thing I had ever made. The next time, I used a store brand mix and it tasted wonderful! So I've been using store brands anytime I make this cake (different flavors). They are still all 18.25 to 18.5 ounces.



May I ask what store brand? I can never seem to find store brand mixes where I shop. icon_sad.gif



I use Shurfine from an IGA grocery. It's a small independent one (the only store in town).



icon_sad.gif We don't have one of those. BOO!
post #14 of 24
Oh, I have been using the Duncan Hines mixes since the switch and I haven't seen a difference either. Just takes more mix to get accomplished what I need to.
post #15 of 24
So is it normal for a Duncan Hines WASC to turn out about 1/2 thick?? Last weekend I made one with Betty Crocker and had enough to bake a 6", 8", and 6 cupcakes. Tonight I've got a 8" and 10" about 1/2" thickicon_sad.gif The pans filled to the reasonable level, and they are way shorter now than they were when I put them in the oven!!! Grrrrrrrr...... Like I really needed this when I've got 5 frieken cakes due this weekend!!! (Btw, I work full time and do this as a "hobby", lol!!)
Yes I'm a special kind of crazy, and yes, I'm okay with that
Reply
Yes I'm a special kind of crazy, and yes, I'm okay with that
Reply
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