I don't just use Pinterest for finding recipes, I also use it for discovering and sharing new products (yes, generally food related). My dad sent me a link to Duncan Hine's New Frosting Creations and I placed it on my Productst I Love Board to give a try. My annual review is coming up on Monday and I thought these would be an easy treat to bring into work to
bribe remind my boss that I am a great economist, employee, and baker.
I wasn't going to blog about this product until I saw the Washington Posts review of this new frosting and the complete opposite experience/opinion I had. Duncan Hines created a new line of frostings that starts with a plain base with the option of adding in one of twelve different flavor packets. The twelve flavors range from kid favorites such as bubble gum to the more adult palette oriented chocolate almond. The eclectic range of flavors and fun of mixing into the base frosting is enough to make any kid (or 24 year old nerd) excited to be in the kitchen. I chose the orange creme flavor and paired it with a white cake mix baked inside ice cream cones.
The Verdict: I like to bake cupcakes and frosting from scratch, but would never poo-poo the convenience or taste of a box mix and can of frosting. I had enough time to make these after work and a dodgeball game and still have time to read a 50 page economics paper before bed. The Duncan Hines Frosting Creation did not disappoint, the combo of the white cake and orange creme frosting came together to make a cupcake that tasted like a dreamsicle. Unlike the Washington Post reviewer, I had no problem piping the frosting after placing it in the fridge for 20 minutes. You know what they say, a bad workman blames his tools. I think those who have qualms with it also need to be more realistic about canned frosting; most people are placing it on their baked goods with a spatula, not doing intricate designs. So if you are a novice baker or not a baked goods snob, I recommend pinning this one!
Mac couldn't taste test this one, but supervised nonetheless.