I'm making my first wedding cake for October 3rd for a family member and my sister-in-law wanted to help me with some of the expense so she brought me 30 boxes of cake mix! I am very greatful! but the only thing is.... all 30 boxes are Pillsbury and I have never used Pillsbury before! So I'm a little scared! I'm not familiar with the quality or stability of it.... can anyone who has used pillsbury before share their experience? is it sturdy enough for a wedding cake? I add pudding mix with extra oil and water to all my cakes.... does it work with pb just as well as dh or bc? PLEASE HELP!
I use DH.. but tons of women swear by Pillsbury on here.
I have used it few times and am happy with it.
My suggestion is to make up a box and try it!
Just finishing up an all Pillsbury cake today- 4 tier anniversary. It has done great, mixed straight according to the box. I am using the SPS system for support, and the cake is covered in fondant. I baked Thursday, let sit. Filled and crumbcoated Friday. Fondant on Saturday. No sagging at all.
thanks!
I'm a loyal Pillsbury fan. I use it any which way a recipe calls for. If the recipe says to add pudding, I add pudding even though it is already in the mix. Most of my recipes also call for sour cream which does not alter the mix in any way. I have never, never had an issue with Pillsbury whereas I have inconsistent results with other brands. Good luck!
thanks everyone!
for those who add an extra egg, do you have to add any extra liquid or less? all the cake mixes are white cake so i'm definitely gonna have to add pudding to change the flavor. i usually mix the cake according to the box, + a box of pudding mix, 1/3 c oil, and 1/4 c water. do i just throw an extra egg in there for sturdiness?
I use Pillsbury white cake mix with 2oz cream cheese in place of the oil, follow the rest of the directions. Turns out wonderful. I've had people tell me it's the best cake they've ever eaten!
I am a Pillsbury fan of the Dark Choc. myself, wonderful!
My local Harris Teeter has the Pillsbury on sale for 99 cents - it has the pudding in it - has anyone tried it with the WASC recipe and did it turn out good?
I use it for all my cakes (love it!). Pillsbury was used on my last cake (wedding cake), this cake went over 3 mountains, 3 railroad tracks, 4 bridges and tons of kiss your booty curves...the cake held up great.
I had one dowel rod that was placed (off set a little) in the 10 & 8 in cakes, then I put one down the center of all 3 cakes. I did this knowing the roads I would be driving on...but the Pillsbury cake did not crack or fall apart.
God Bless,
Sharon
My local Harris Teeter has the Pillsbury on sale for 99 cents - it has the pudding in it - has anyone tried it with the WASC recipe and did it turn out good?
I get it for .88 at my Walmart Neighborhood Grocery... shhh, don't tell anyone, I'm afraid it will go up in cost! 
I use it exclusively for everything, so yes, I have used it in WASC many times. It's perfect. I do, however, use kakeladi's Original WASC which takes whole eggs.
http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe
Quote by @%username% on %date%
%body%
