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
-
Permalink Reply by Kelsey Ann Thornton on
-
ok thanks! just wondering if there was any differences i should know about..thanks again! =)
-
Permalink Reply by Julie on
-
I use Duncan Hines all the time , I found it to be the best. I subsitute buttermilk for the water .
-
-
oh hey thanks for the tip! =) ill probably try that!
-
Permalink Reply by Lynne Salmon on
-
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!
-
Permalink Reply by Dena Bryngelson on
-
I mix one Betty Crocker and one Pillsbury together and add sour cream. I think Betty is less sweet and pillbury is too sweet...together they make a perfect match. The sour cream makes the mixture a heavier cake for fondant. I haven't found any cake mix to be firm enough for fondant without some alteration to the recipe. They get all crumbly
-
Permalink Reply by Patricia Soto on
-
Dunkin Hines it is firmer..I think..
-
Permalink Reply by Nastassya Sweder on
-
Always duncan hines, i find pillsbury is too soft.
-
Permalink Reply by Catherine Boswell on
-
I have always used Duncan Hines. That's also the brand we use at the bakery I work at.
-
-
I don't really know how much sour cream it is. I use one betty crocker, one pillsbury, two cookie scoops full of sour cream...probably about 2/3 cup, 1/2 cup oil, 2 cups water and 6 eggs.
Tanisha Lane said:how much sour cream do you use? and do you just use the same amounts of liquids according to the box recipe on the back or do you change it cause of adding the sour cream?
Dena Bryngelson said:I mix one Betty Crocker and one Pillsbury together and add sour cream. I think Betty is less sweet and pillbury is too sweet...together they make a perfect match. The sour cream makes the mixture a heavier cake for fondant. I haven't found any cake mix to be firm enough for fondant without some alteration to the recipe. They get all crumbly
-
Permalink Reply by Marnee Kaufman on
-
The all taste good, I really think that Duncan Hines is a better cake it is firmer, yet very moist. I always bake my cakes in a water bath, like you would a cheesecake. The cake does not dome as much and the sides and bottom stay a lighter color.
You don't get a crust on it that way. I use parchment paper on the bottom and rarely have to level my cakes, If I do very little.
Good Luck and Happy Baking
Marnée
-
Permalink Reply by Romona Flowers on
-
I always use Duncan Hines, it more moist and firmer and taste great, no matter what other ingredients that you use. (pudding, sour cream, buttermilk, etc.)
-
-
I would like to argue about my experiences with D-H brand cake mix not working well for cakes with fondant or sculpting, but just the fact that I have not met ANY cake decorator that makes cakes like mine who use that particular brand of cake mix is enough to keep me from buying it. D-H brand used to be pushed by Wilton Industries and they stopped that...wonder why? Maybe because it doesn't hold up well to the abuse that spreading something thicker than whipped cream puts the cake through? I am not brand loyal. There are about 4 brands of cake mix that I think will work okay...but none that you buy on the shelf are much more than junk unless you modify the recipe.
Popular Cake Searches
© 2024 Created by Theresa Happe.
Powered by
