Motherhood Diaries bakes with Betty Crocker – #bettybloggerbakes

Betty Crocker Betty Blogger Bakes
Motherhood Diaries bakes with Betty Crocker – #bettybloggerbakes
User Rating: 4.7 (2 votes)

Date:    Thursday, 30th October 2014

Time:    18:30 – 21:30

Venue:  Central Street Cookery School – 90 Central St, London EC1V 8AJ  

Motherhood Diaries was kindly invited to a baking class with Betty Crocker the brand and, as an already enormous fan of Betty Crocker, I was intrigued to learn more about how I could push these infamous cake mixes to the edge and create 3 deliciously gorgeous desserts, whilst adding some baking techniques to the portfolio too!

About Betty Crocker – A timeline of events

Betty Crocker is a brand name and trademark of American Fortune 500 Corporation General Mills.


  • Families moved to the big cities. Women were far from their mothers and had no-one to teach them skills such as cooking and baking.
  • Following a response to a Gold medal Flour promotion Betty Crocker was created to give a personal response to an overwhelming number of letters from women requesting cooking advice.
  • The name Betty was selected because it was viewed as a cheery, all-American name.


  • Betty’s first product was introduced – an all-purpose baking mix that was launched alongside her first Cook Book, ‘101 Delicious Bisquick Creations.’
  • First supermarket was opened in New York


  • Betty helped women cope with rationing by creating meatless recipes and cakes that did not rely on lard. She was also the star of the ‘Starve the Garbage Can’ campaign, providing helpful tips on how to conserve food and eliminate waste.
  • Betty became the 2nd most recognisable female in the US and America’s first lady of food. Betty Crocker’s Book of All-Purpose Baking was published.
  • Betty Crocker’s First Cake Mixes hit America’s shelves. The products offered a fabulous alternative to the time-consuming and often tricky process of baking a cake from scratch.

Fast forward to the naughties!

  • Betty Crocker is voted the 4th most recognised brand in the 20th century!
  • After the backlash against the have-it-all ‘Supermum’ of the eighties and nineties, women have a growing acceptance of the costs of work vs family life and recognise the validity of stay-at-home mums and the beneficial effects this has on children.
  • 57% of women dream of quitting their jobs to stay at home with their children.
  • With more mums at home, 56% of Mums say they bake more frequently than they did five years ago.
  • The new Betty Crocker Kitchens opened where twenty full-time home economists work hard creating new recipes for the brand.
  • Globally, Betty Crocker has almost 1,000,000 followers on Facebook and 30,000 on Twitter. Fans can use these pages to ask for help and advice with their cooking and baking dilemmas and to display their own creations.

Betty Crocker Cookery Class

As I arrived at Central Street Cookery School, ready to learn about my baking idol, ‘Betty Crocker’, I saw hubby at the entrance, who was going to be the token photographer at this event (Tomas has supplied most of the photos in this post.) I was so proud to be working with hubby for the very first time at such a great choice of event.

I made my way to the cooking class and was greeted by lots of lovely bloggers, some whom I’ve already met before. There was such an impressively wide array of Betty Crocker Cake Mixes and Icing, some I’d never used before, and I even spotted the new Vanilla Icing & Rainbow Sprinkles, which was what the whole event was centred around.

We were briefed quickly about the history of Betty Crocker and all the different products that were available in the range. I learned that the aims and objectives of Betty Crocker was for women to enjoy baking at home, with all the time and technical effort taken out.

(Photo by Tomas Preston of Preston Perfect Photography)

I partnered up with the very funny and equally as lovely Claire from www.countrymouseclaire.com and we had already noticed that we were the loudest and, probably, the naughtiest partners in the bunch – oh well, we certainly brightened up everyone’s evening (or annoyed a few in the process) 😉

For the duration of the 3 hour event, we were going to make 3 types of cakes with a Christmassy theme (as is Christmas is fast approaching) – A Swirly Snowflake Loaf Cake, Christmas Cupcakes and Crunchy Christmas Brown Houses.


(Us bloggers tweeting and instagramming away (oh, just me) … Photo by Tomas Preston of Preston Perfect Photography)

Swirly Snowflake Loaf Cake Recipe


Betty Crocker Classic Vanilla Cake Mix

  • 60ml vegetable oil (4 tbsp.)
  • 180ml water
  • 3 medium free range eggs
  • 1 tub of Betty Crocker Vanilla Icing & Rainbow Sprinkles

Betty Crocker Red Velvet Cake Mix

  • 65ml vegetable oil (4 ½ tbsp.)
  • 205ml water
  • 3 medium free range eggs
  • 1 x Loaf Tin
  • 1 x Knife
  • Oil for greasing
  • Cake Board & Box

For Piping

  • Nylon Piping Bag
  • 1M piping tube
  • Pink food paste
  • Betty Crocker Vanilla Icing

For Decoration

  • White ready to roll icing
  • Rolling pin
  • Magic Sparkles
  • Cornflour pouch
  • Large snowflake plunger cutter


  • 180C/160F/Gas Mark 4
  • Mix the eggs, oil, water and Classic Vanilla Cake Mix gently together and whisk (by hand or electric mixer) for 2 – 3 minutes until smooth and creamy.
  • Add the rainbow sprinkles in and give it a few gentle stirs to combine.

  • Mix the eggs, oil, water and Red Velvet Cake Mix gently together and whisk (by hand or electric mixer) for 2 – 3 minutes until smooth and creamy.
  • Pour half of each of the cake mixtures into a greased loaf tin and with a knife gently swirl the 2 colours together, being careful not to over blend them.
  • Bake in the centre of the oven for approximately 50 minutes or until a rounded knife, inserted fully into the centre of the cake, comes out clean, then cool on a wire rack.
  • Colour your icing with 3 different shades of pink and put into 3 separate piping bags with a 1M piping tube.
  • Pipe icing swirls over the cake, starting with the darkest colour at the bottom and work your way up to the lightest coloured icing at the top.
  • Dust the surface with cornflour and roll out the ready-to-roll icing. Cut out 4 – 5 snowflakes and place them on the top of the cake.

  • Finish the cake by sprinkling Magic Sparkles over the top of the entire cake.

(Working hard with my partner, Claire) – Photo by Tomas Preston of Preston Perfect Photography)

Claire had to leave early, so as a tribute, I decorated a swirly loaf cake (that looked more like a red velvet cake) with our initials and little funky decorations that we had made earlier in the evening from the leftover icing. I added the little pink and white rosettes around the edge of the cake (because I like to be different, but also because I didn’t hear the teacher say that you’re supposed to only add the icing along the middle of the cake. This is probably why a few of them melted off and started sliding down the cake – d’oh!)

(Photo by Tomas Preston of Preston Perfect Photography)

(Claire and I ‘working’… Photo by Tomas Preston of Preston Perfect Photography)

Christmas Cupcakes


Betty Crocker Devil’s Food Cake Mix

  • 90ml vegetable oil (4 ½ tbsp.)
  • 250ml water
  • 3 medium free range eggs

12 cavity cupcake baking pan

  • 12 cupcake cakes
  • 1 tub of Betty Crocker Vanilla Icing & Rainbow Sprinkles
For Piping

  • Palette knife
  • Piping bags
  • 1M piping tube
  • No. 8 piping tube
  • Green food paste
  • Betty Crocker Vanilla Icing & Rainbow Sprinkles
  • Red sugar balls
For Decoration

  • Yellow, blue, red, white & green modelling paste.
  • Rolling pin
  • Cornflour pouch
  • Embossing sheets
  • Snowflake dust
  • Circle cupcake cutters
  • Mini cutters from the Christmas tree cookie cutter kit
  • Triple holly leaf cutter
  • Red sugar balls
  • Edible glue
  • Glue brushes
  • Dusting brush


  • 180C/160 Fan/Gas Mark 4
  • Mix the eggs, oil, water and cake mix gently together and whisk (by hand or electric mixer) for 2 – 3 minutes until smooth and creamy.
  • Pour the mixture into your 12 cupcake cases. Bake in the centre of the oven for around 15 – 18 minutes or until a rounded knife, inserted fully into the centre of the cake comes out clean, then cool on a wire rack.
  • Using a mini palette knife, cover the tops of the cupcakes with the Icing so that it’s flat and even with the top of the cupcake cakes.
  • Colour the Vanilla Icing with green colouring and using a 1M piping tube in a piping bag, swirl a Christmas tree swirl on to the top of the cupcake. Liberally scatter Rainbow Sprinkles onto the tree to create pretty twinkling lights and some red sugar balls for holly berries.
  • Using the remaining green icing pop a No. 8 piping tube into a piping bag and pipe a ring of stars on to the top of a cupcake to create a wreath. Sprinkle with Rainbow Sprinkles
  • Roll out small amounts of coloured modelling paste and use your imagination to cut out and decorate all the little stockings bells, stars and candy canes before popping them on top of the cupcakes.

I love baking cupcakes, but I love icing cupcakes more. However, my ‘wreaths’ ended up looking like little round blobs in a ring, so I gave up and decided to give each cupcake a different look, by creating little green rosettes and mountains. I finished them off with some red sugar balls and rainbow sprinkles. They did, indeed, look very Christmassy and tasty! Shame Claire couldn’t take some home with her, but hubby and my family certainly finished them off in record time!

Crunchy Christmas Brownie Houses

IngredientsBetty Crocker Chocolate Chip Cookie Mix

  • 65ml vegetable oil (around 4 tbsp.)
  • 25ml water (around 2tbsp)
  • 1 medium free range egg
Betty Crocker Chocolate Fudge Brownie Mix

  • 30ml vegetable oil (2 tbsp.)
  • 75ml water (5 tbsp.)
  • 1 medium free-range egg
  • Standard baking tray for the cookies

For Decoration

  • Piping bag with Betty Crocker Chocolate Fudge Icing (for sticking & gluing)
  • Piping Bag with Betty Crocker Vanilla Icing & Rainbow Sprinkles (for decoration)
  • Scissors for snipping the ends of the piping bags
  • Multi coloured ready-to-roll icing (sugar paste)
  • Rolling pin
  • Icing Sugar
  • Cornflour pouch
  • House Cutter Set
  • Box for the crunchy brownies
  • 180C/160 Fan/Gas Mark 4
  • Stir the cookie mix together with the water, oil and egg until you have a stiff dough. Spoon the dough altogether onto an ungreased baking tray.
  • Bake in the centre of the oven for 10 – 12 minutes until golden.
  • Leave to cool before breaking up and mixing into the brownie mix.
  • Next, mix the egg, water, oil and brownie mix together until well blended (mixture may be lumpy). Add the broken up pieces of cookie.
  • Spread the mixture evenly into a lightly greased rectangular tin.
  • Bake in the centre of the oven for around 20 – 25 minutes or until a rounded knife, inserted 5cm (2″) from the edge of the tin comes out almost clean.
  • Allow the brownies to cool completely before taking them out of the tray and cutting out house shapes using the cookie cutter.

(Photo by Tomas Preston of Preston Perfect Photography)

  • Glue pieces together using Chocolate Fudge Icing and decorate.

We were shown briefly how to make the gingerbread houses from the cookies, but we didn’t have time to attempt this ourselves as time had run out and it was hometime.

Mine and Claire’s cookies came out as one massive cookie as they all merged together, whilst the other partners’ cookies seemed to look like, well, cookies…

After a lot of baking, decorating (and quality control tasting), it was time to pack up all of our creations and take them away in sparkly cake boxes. I ended up with 12 cupcakes, one swirly loaf cake and one chocolate fudge enormocookie to take home! I’m sending Claire a virtual half of everything – enjoy! J

Monstrous amount of cakes to take home – enough to even give diabetes a run for its money!

Even though the evening was rushed, I had a really great time. We had worked hard and was rewarded a goody bag in the process, complete with Betty Crocker goodies to recreate a masterpiece at home.

Here is my super-duper Vanilla Mango and Coconut Cake, using Betty Crocker’s Vanilla Cupcake Mix, Vanilla Icing & Rainbow Sprinkles and Chocolate Fudge Icing. Recipe to follow shortly.

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Leyla Preston (603 Posts)

Leyla Preston is the owner and Editor of Motherhood Diaries global magazine for parents. Leyla is a busy mother of two even busier boys; Aron, 8, and Aidan, 7. When Leyla isn’t feeding, managing a gazillion tasks or cleaning the infinite mess at home, she is busy working on this magazine and a new cooking channel coming very soon – no rest for the wicked!You can follow Leyla on Twitter (@M_Diaries) or join the busy Motherhood Diaries Facebook group where all mums get together and share stories and solutions with one another: https://www.facebook.com//groups/motherhooddiaries/