Pillsbury Bakers Plus Mix

Baking By onemorebitelv Updated 19 Jul 2015 , 6:45pm by vickwithpc

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onemorebitelv Posted 23 Apr 2015 , 1:27pm
post #1 of 9

Hi everybody. I'm new to the group and hoping I can get some help here with Pillsbury Bakers Plus mix.

I have a small bakery in Las Vegas, specializing in cheesecakes. I'm starting to get into regular cakes/bunt cakes and such.

I found Pillsbury Bakers Plus bulk mix online but can find any recipes, formulas, ideas or anything about using the mix.

I would appreciate any help that anybody can give me.

Thank you

8 replies
-K8memphis Cake Central Cake Decorator Profile
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onemorebitelv Posted 23 Apr 2015 , 4:34pm
post #3 of 9

Thanks K8 but all I can find including the link you sent is where to buy. Does anybody have any recipes or mixing formulas? I looked on the bag in a doc I found online and I don't even see Any instructions or mixing formulas. I find this very strange that this product is out there and no recipes or suggestions are to be found. 

Many help would be very much appreciated  

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Lynne3 Posted 23 Apr 2015 , 4:59pm
post #4 of 9

The formula for basic prep is on the back of the bag.  It gives directions, the same as any individual cake mix box.  Beyond that you have to call 

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-K8memphis Posted 23 Apr 2015 , 5:24pm
post #5 of 9

you can sign up for more recipes here:

http://www.generalmillscf.com/products/mix/cake-mix-25-lb-and-over/pillsbury/red-velvet-0-g-tfa-50-lb

most commercial mixes just add water

you can use it for cobblers and cookies etc. just like grocery store cake mixes



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onemorebitelv Posted 23 Apr 2015 , 5:52pm
post #6 of 9

Thank for the replies. Is this a good product and consistent? I have a great chocolate cake recipe from scratch that a box can't come close to, I'm looking for that out of a mix for white and yellow. 

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-K8memphis Posted 23 Apr 2015 , 7:40pm
post #7 of 9

there's more info on your exact question on the second page of the link i posted ^^^

best to you

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kakeladi Posted 23 Apr 2015 , 10:54pm
post #8 of 9

I'm not sure if it was Pillsbury bakers plus that I used but.........I had a lot of problems until I was able to talk to an actual baker at a trade show who had make the cakes on display.  It was a problem with how I was mixing it.  Once that was straightened out things went just fine.   Be sure to follow the direction to a "T".  If you still have problems call the company.  They will help talk you through each step. 

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vickwithpc Posted 19 Jul 2015 , 6:45pm
post #9 of 9

I just received the 50# Devils Food cake mix...it baked great, but perhaps the crumb is a bit light/tight.  I feel it tends to seem like it's from a mix.  Are there any recipes out there on how to use proportions for this mix to dense it up?  Or substitions of how to use this mix in leu of a boxed mix?  I'd also like to enhance the chocolate flavor.  


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