which cake mix brand is better? duncan hines? betty crocker? pillsbury?

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Permalink Reply by Suzzanna on April 19, 2011 at 8:43pm

I prefer to make cakes from scratch, but when I do use a box mix, I swear by Duncan Hines. I always get compliments and people are surprised it's a box mix.

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Permalink Reply by Dawn Rene Myers on April 19, 2011 at 8:46pm

Suzzanna - what recipes do you use that work? Do you mind sharing?

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Permalink Reply by Suzzanna on April 19, 2011 at 8:59pm

My favorite recipe using a box mix is this one for Margarita cupcakes: http://www.recipegirl.com/2007/05/01/margarita-cupcakes/ I'm making them again soon for a Cinco de Mayo party. Everyone loves them. Most of my from-scratch recipes were taken off the back of a box of cake flour. I find using cake flour in cakes really makes a difference .

Dawn Rene Myers said:

Suzzanna - what recipes do you use that work? Do you mind sharing?

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Permalink Reply by Dawn Rene Myers on April 19, 2011 at 9:58pm

Thanks! I have tried some home mixes but just cant seem to find any that work that well!

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Permalink Reply by Dawn Becker on April 19, 2011 at 11:34pm

I made a video for a friend of a very basic doctored mix that can be used with any flavor.  It's very versatile (as all doctored mixes are).  It's just a basic 101, nothing fancy.  But it works and it's so flexible.  I have other more elaborate doctored recipes I use, but this is the only one I give to friends and family wanting to bake their own cakes... and it's the one I use for brides on a budget.

 

http://youtu.be/LGgiIni2BVk

 

I did it in video form so people would understand the sour cream measurement part.. otherwise they usually screwed it up.

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Permalink Reply by Dawn Rene Myers on April 20, 2011 at 9:12am

Thats awesome Dawn! Thank you for sharing! What great ideas I got from you.

 

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Permalink Reply by Dawn Becker on April 21, 2011 at 12:42am

I am so glad you found it helpful.  I don't make a lot of videos.  So I'm never sure.

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Permalink Reply by Kathy Richards on April 22, 2011 at 1:20pm

I prefer Betty Crocker.  I change the ingredients so it does not taste like a box mix.  My recipes are at http://bit.ly/ei6y5J

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Permalink Reply by Tanisha Lane on April 23, 2011 at 10:12pm

I always use Duncan Hines and add an extra egg and instant pudding, just pour the dry mix in with the cake mix (flavor according to the flavor cake mix) and when I bake my cakes I use the bake even strips (love those things)! It can hold up buttercream and fondant :D

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Permalink Reply by JJ Becker on June 9, 2011 at 9:08am

According to this food scientist who comes to my shop, Duncan Hines is empirically superior to any box mix you can get at the grocery store. For my professional use I prefer Pillsbury Creme Cake base in the 50lb sack, NOT the one that comes in a case with 3 ten lb bags, that stuff is totally different.

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Permalink Reply by LaDonna Hughes on June 14, 2011 at 2:14am

It's Duncan Hines totally for me.  I use Wilton baking strips and never have to level a cake, they work wonderfully.

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Permalink Reply by Wendy Schoelier on June 21, 2011 at 1:45pm

Same here! haha!

yvonne murphy said:

You are so right Sherry,I feel the same way, I use them all. There is no such thing as a bad cake.. LOL . Just if it's a 3-D cake I get the one with pudding in the mix or I sometimes add pudding myself. But normally what is on sale that week is what i get also.

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