which cake mix brand is better? duncan hines? betty crocker? pillsbury?
Hey I have to make a half sheet cake this coming week and I was needing some opinions on which cake brand is better? like which is more tastier and moist and just all around Delicious! =) and holds butter cream frosting as well as fondant.
please let me know what you think =)
Thanks
Kelsey Thornton
please let me know what you think =)
Thanks
Kelsey Thornton
Replies to This Discussion
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Permalink Reply by Patti Gunter on
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I use Pillsbury almost exclusively. Walmart sells them for 88Cents/box.
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Permalink Reply by Shani Braxton on
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I prefer Betty Crocker. I found DH to be too crumby and the Pillsbury ones I tried still tasted like the box even after a lot of doctoring. I bake from scratch when I can, so when I use a box I don't want it to taste like it.
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Permalink Reply by diana guerrant on
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i do too, i have used them for 8 years. i bake mine at 325, take them out to cool for 15 minutes, cover with plastic wrap and put in the fridge over night. it holds up well to carving, fondant, and buttercream. ohhh yeah, by cooling the cakes the way i do, this produces a denser cake. people always ask if it's a scratch cake.
Patti Gunter said:I use Pillsbury almost exclusively. Walmart sells them for 88Cents/box.
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If you are making a white cake, try this some time. White box cake, I get whichever is cheapest. add 1/4 cup oil, 2 egg whites, one cup of water and one 8 oz container of mascarpone cheese softened. This cake is awesome. It tends to be very soft so I have to let it sit for a while before doing anything to it. Refrigeration helps. this is my most ordered flavor. People come back and order it over and over. Its easy to make and it tastes great. It's my "secret" recipe.
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Permalink Reply by Kimberlee Mitchell on
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my fave by far is duncan hines... but if you need it to be a sturdy cake add pudding and make it more like a pound cake... it taste fantastic and can hold up to anything....
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I love Duncan Hines. I find it bakes up fluffier and moister(if that's a word) than all the other cake mixes I've tried. I have had so many ""cakes- made-from-scratch purists think that I made my cakes from scratch!! I use it exclusively. Good luck!
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Permalink Reply by Eileen S on
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I always use DH, and add a box of pudding, 4 eggs, 1/3 cup oil and 1 cup water - never had one fail!
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Permalink Reply by Shanna on
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Just seen this where would I find your original WASC recipe? I have been making them from scratch and I am so tired at the end of the day.
Lynne Salmon said:For over 30 yrs I hacve used BettyCrocker. Yes, I have tried the other brands but always go back to dear ol', sweet Betty:)
If you are looking for a really tastier, most, delicious cake you need to try my *original* WASC recipe!
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I prefer DH. I HATE Betty Crocker with a passion. The ones I have made of it turned out fluffy and dry. I have heard mixed results from students and other WMI's regarding Pillsbury. I have been making DH since I started decorating and never had any problems with buttercream and fondant.
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I tried three different Wasc recipes several months ago and all turned out dry and nasty. I even had to reduce the sugar because they were sinking from the weight of the sugar and getting crystal hard on the outside. I hated them. A couple of the ones with reduced sugar my parents liked, but they were just not that moist in my opinion. But I am a DH's person.
As for the question of the sculped or three d cakes. I go to Cake Central and get the Durable 3-d cake...it is less water, but uses like 4 egg whites. Then has a package of pudding and a cup of sour cream. it comes out really thick, dense and heavy but sooooo moist. Everyone loved it when I did it and got rave reviews and requests for more.
Melissa said:I use Duncan Hines when I do not bake from a scratch recipe. I use the WASC basic recipe to start with and just switch up the flavors. For a really good chocolate cake, use the WASC base with DH triple fudge cake and use room temperature brewed coffee instead of the water. I also add about 2 tbls. of dark cocoa to the mix.
So, it ends up being
1 mix
1cup of flour
1 cup of sugar
3/4 tsp salt
2tbls cocoa
2tbls vegetable oil
2tsp vanilla extract
1 cup sour cream
3 eggs
I hope this helps!
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Permalink Reply by Marnee Kaufman on
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Wow, I have been reading all of the comments regarding cake mixes. Has anyone heard of 6 and 1 1/2 dozen of the other.
Well that is what this is about. Everyone has a take on the cake mix or recipe they like. I am very sad to see the lack of tact used when discussing this topic. For those whom think they are super special, just remember we are all special and we all have one thing in common. We like cake! So please be more respectful to others, some of us are very new and some are very seasoned. Be Blessed and just have fun.
To Kelsey, I like both Duncan Hines and Betty Crocker. Just add things to it to make it your own. Remember over baking your cake can make it dry.
Marnée
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