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

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Permalink Reply by rochelle walters on January 23, 2010 at 9:35am

why buttermilk? What do you find that does?

Julie said:

I use Duncan Hines all the time , I found it to be the best. I subsitute buttermilk for the water .

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Permalink Reply by Julie on January 23, 2010 at 12:10pm

I find that the buttermilk makes the cake more moist then if I add plain water and a little firmer.

rochelle walters said:

why buttermilk? What do you find that does?

Julie said:

I use Duncan Hines all the time , I found it to be the best. I subsitute buttermilk for the water .

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Permalink Reply by Julie on January 23, 2010 at 12:11pm

I have never had a problem with DH when covering with fondant and for sculpted cakes, I use a pound cake.

Dena Bryngelson said:

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.

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Permalink Reply by Flourpower on January 26, 2010 at 10:13pm

I buy which ever cake mix is on sale....I have the Cake Mix Doctor book......I love it ! Everyone should check it out if u haven't already....I never make a plain box of cake mix. I always get so many compliments on how wonderful my cakes taste.

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Permalink Reply by Kim Sorensen on January 27, 2010 at 1:47pm

I prefer DH over all others.

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Permalink Reply by Crystal Cutchall on January 28, 2010 at 11:54am

I put all 3 - DHines, BCrocker, & Pillsbury in a small 3 tiered cake, all yellow cake....asked everyone at the party which one THEY liked better. Duncan Hines. I wrap mine w/saran wrap before wrapping w/foil to put in the fridge...and I never freeze mine, either....that helps keep them moist.

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Permalink Reply by melissa pappalardo on February 5, 2010 at 12:51am

I just bought 7 boxes of Duncan Hines.....the WIlton seal of approval is still there. I never have a problem with that brand either. Held up amazingly well for a 3 tiered fondant cake. Willing to try other cake recipes though. looking for an outstanding choclate cake recipe.

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Permalink Reply by rochelle walters on February 5, 2010 at 3:28pm

Is the buttermilk to make the cake more dense?

Julie said:

I use Duncan Hines all the time , I found it to be the best. I subsitute buttermilk for the water .

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Permalink Reply by Melissa on February 6, 2010 at 5:16pm

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 Kelsey Ann Thornton on February 6, 2010 at 8:13pm

THAT RECIPE SOUNDS AWESOME!! i am def. going to try that out soon! =) thanks!

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 Melissa on February 6, 2010 at 8:55pm

This is a good recipe that my family loves. It makes a really dense dark chocolate cake. I have a friend on another cake forum that has a recipe very similar. It is pretty much the WASC recipe but I used the coffee like the cake on the back of the Hershey's cocoa can. The Hersheys cake is really good, but I wanted the denser texture of the WASC. The Fender base guitar cake was this and it has become hands down my husband and sons favorite. Mine is a spice version with maple cream cheese frosting!

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Permalink Reply by Sara on February 7, 2010 at 2:13am

I prefer DH, however, the new cupcake box mix isn't that great. It is dry and spongy like angel food. It does work great for carving. It does not have the same flavor as all the other DH flavors. Can't say I can put my finger on the flavor at all.

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