Latest news with #BettyCrocker
The Sun
3 days ago
- Business
- The Sun
I DIY-ed a Kardashian-worthy cake for my daughter's birthday for £20 using Asda bargains – people say it's ‘brilliant'
SHE had the best idea for a birthday cake when she saw the sprinkle-covered one Kourtney Kardashian's daughter Penelope had for hers. But instead of forking out for a pricey professional one for her little girl, one mum has shared how she managed to make her own for less than £20. 3 3 3 She took to TikTok to post a video documenting the process, which she began by opening up the £4.82 chocolate cake she'd picked up from Asda. She then scraped off the chocolate icing on the top, before using Betty Crocker's cream cheese style icing to cover the cake. Next, she got some unicorn confetti sprinkles and spread them generously over the top of the cake. She followed that by using pink frosting to pipe around the top and bottom edges of the cake. Before rolling out some pink fondant icing, and cutting two eyes and a smiley mouth out of it. Placing those on the top, the cake was finished - and it looked incredible, and incredibly similar to Penelope's one, which likely cost a fortune. "Copy Penelope Kardashian's birthday cake for less than £20," she captioned her video. "This Kardashian cake hack is easy and super affordable. If I can make it, so can you!" She also shared some "pro tips" to make the cake decorating process smoother, including putting the cake in the fridge before applying the frosting for a "firmer base". And if you don't want to shell out for pink icing, you can just use pink food colouring to colour the frosting and fondant icing. The simple chocolate cake recipe using only TWO ingredients - it's sweet and you won't even need to put it in the oven The mum was quickly praised in the comments section of the TikTok, with one person writing: "Looks really good and the fact this can be made less than £20, basically impossible these days!" "How to be creative with less ... its fab!" another said. "This is great. Especially cost of living going up," a third added. "It shows you can be creative without spending a lot of money." "This is brilliant!" someone else said. "Omg, I'm loving your page, I'm legit saving everything on here. "What brilliant tips!" "So clever, my granddaughter would love this - amazing!" another wrote. Penelope's birthday cake was custom made by Hansens - who dub themselves the "best bakery in Los Angeles".
Vancouver Sun
07-05-2025
- General
- Vancouver Sun
Recipe: Elegant, effortless and beautiful Mother's Day mini cakes
If your mom is anything like mine, a simple gesture or small treat will make her day this Mother's Day, no elaborate gifts required. In fact, like most immigrant moms she'll actually get annoyed if I buy her a gift she thinks of as fancy, because she doesn't want me to spend too much money on her. One thing my mom loves though, is a simple vanilla box cake. So this Mother's Day I've taken a little inspiration from Betty Crocker. This simple cake recipe with an even easier icing sugar glaze, and a bit of wow factor with fresh flowers, is sure to impress any mom. Mini cakes are having a moment, and for good reason. Baking your vanilla cake batter in small tins creates individual portions that are easy to serve and look delightful on a platter. The fresh flowers really take things to the next level, just remember, for safe flower placement wrap the stems in floral tape before inserting them into the cake and remove before eating. And be sure to purchase food safe, pesticide free flowers for this. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Cake batter: 2 cups (500 mL) all-purpose flour 1 ¼ cups (310 mL) granulated sugar 2 tsp. (10 mL) baking powder ½ tsp. (2.5 mL) salt ²⁄ ³ cup (160 mL) unsalted butter, softened 1 tbs. (15 mL) pure vanilla extract ¾ cup (180 mL) whole milk ¼ cup (60 mL) vegetable oil 2 large eggs Icing Sugar Glaze: 1 cup (120 g) icing sugar (confectioners' sugar) 2–3 tbs. (30-45 mL) milk or cream ½ tsp. (2.5 mL) vanilla extract Preheat the oven to 330°F (165°C). Grease and flour four mini cake tins or line with parchment. (You can also use an 9-inch cake pan for a full-sized cake). In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter in cubes, mixing until the flour is coated and resembles coarse crumbs. In a separate bowl, whisk together milk, oil, and vanilla. With the mixer on low, slowly add the milk mixture to the dry ingredients. Increase speed and mix for 2–3 minutes until light and fluffy. Add eggs one at a time, mixing just until incorporated. Divide batter evenly among mini cake tins, filling each about two-thirds full. Bake for 15–20 minutes or until a toothpick inserted in the center comes out clean. Let cool in tins for 10 minutes, then transfer to a wire rack to cool completely Make the glaze. In a bowl, whisk together icing sugar, vanilla, and 2 tablespoons of milk. Add more milk as needed to achieve a pourable consistency. Spoon or drizzle glaze over cooled mini cakes, letting it drip down the sides. Let the cakes sit for 15 minutes to set the glaze. Decorate with fresh flowers. Makes 4 mini cakes or one 9-inch cake.
Yahoo
29-04-2025
- Yahoo
The Betty Crocker Countertop Pizza Maker got my dinner on the table in minutes
Who doesn't love a frozen pizza at the end of a long day, when the idea of cooking dinner feels like climbing a mountain? The catch is that the oven takes forever to preheat, and the pizza crust never seems to crisp on the bottom. Enter the countertop pizza maker. It's not unlike a hot plate — you plug it in, it heats up fast and it's ready to go. I decided to put the Betty Crocker Countertop Pizza Maker to the test to see if it could speed up the whole pizza-making process at home, and to determine if it can deliver a better slice. As Yahoo's resident culinary expert and cookware tester, I've tried plenty of gadgets — everything from garlic presses to milk frothers — but I had never tried a pizza oven or a countertop pizza maker like this one. I embarked on this assignment wondering if this is an appliance that anyone truly needs. Curious whether it was actually worth the kitchen space, I decided to give it a real workout, testing both frozen pizza and fresh dough. Here's what I found. Related: The best pizza ovens for 2025, editor-tested and chef-approved The pizza maker heats up in about three minutes — seriously fast — and once the green light flips on, it's ready to roll. Exactly how hot it gets is a mystery, because the manual doesn't say. (Helpful, right?) Also, both the red and green lights might be on at the same time, which threw me at first, but the manual does mention that's normal. One of the nice features is that you can use this gadget for way more than just making pizza. The manual suggests trying frittatas, nachos, quesadillas, skillet cookies and more. If your oven's on the fritz, or you just don't want to turn your whole kitchen into a sauna this summer, this could be a real lifesaver. I found it frustrating that you can't control or set the temperature at all. Once you plug it in, it's on — full blast — and the only way to shut it down is to unplug it. That meant I had to cross my fingers that the single default setting would work for my Whole Foods 365 frozen pizza, which called for 15 to 18 minutes at 400°F. I checked it at 10 minutes (underdone), then again at 13:20 (a little too done). This device definitely works fast and it calls for a trial-and-error situation that will vary from pizza to pizza. The resulting pizza was a touch overcooked but the bottom crust was firm and crisp, and the cheese was completely melted — in fact it began to bubble over in a way that was a bit too melted. I'm guessing the plate gets hotter than 400°F, but since there's no temp readout anywhere, it's hard to say for sure. I also gave it a whirl with a homemade pizza using fresh pizza dough, jarred pizza sauce and shredded cheese. I followed the manual's instructions for a rustic chicken pizza made with fresh dough. It suggested shaping the dough into a 12-inch circle and then par-cooking it for about 4 minutes before topping it with sauce and cheese and cooking it again for 9 to 15 minutes. At 9 minutes, I checked on it and left it in for one additional minute. The fresh pizza browned beautifully on the bottom, but the top left something to be desired. The cheese melted well, but the top of the crust didn't brown or get crispy at all, which was disappointing. One important heads-up: The handle and the entire unit get very hot to the touch during cooking. Plus, when you open it towards the end, it releases a lot of steam. You should always use caution and an oven mitt or dry dish towel when lifting the lid. If, for some reason, you are without a working oven or the one you have takes a very long time to preheat, this countertop gadget works. It heats up fast and browns the bottom of the dough very well. If you can get past the lack of control over how hot or at what temperature you cook things, then it's a win.
Yahoo
09-04-2025
- General
- Yahoo
8 Weird Food Facts That Sound Fake but Are 100% True
Food is something we deal with every single day, but it turns out there's a whole world of strange and surprising facts hiding in your kitchen. For example, did you know a single fast-food burger could contain meat from over 100 different cows? Or, that the bright red color in some candies and yogurts comes from crushed insects? Yep, the foods we eat without thinking often have some of the weirdest, wildest stories. Once you start looking closer, your kitchen might feel a little more like a science lab or a mystery novel. It might surprise you, but "berry" is actually a botanical term, not just a word we throw around in everyday English. That means blackberries, raspberries, and mulberries don't technically count as berries. Meanwhile, bananas, pumpkins, avocados, and even cucumbers do. In botany, a berry is defined as a fruit that develops from a single flower with one ovary and has multiple seeds embedded in the flesh. It also has three distinct layers: the outer skin (exocarp), the fleshy middle (mesocarp), and the inner part that holds the seeds (endocarp). Bananas meet all these criteria. Fast food burgers have their own special kind of gross, starting with the meat. Most ground beef is made by mixing meat from dozens, sometimes even hundreds, of different cows. That uniform flavor you get every time? It's not by accident; it's the result of this mass blending. In fact, a single fast-food burger can contain meat from up to 100 different cows. Honey is one of the few foods that can last forever—literally. Archaeologists have discovered honey pots in ancient Egyptian tombs that are over 3,000 years old and are still perfectly edible. Thanks to its low moisture content, natural acidity, and the presence of hydrogen peroxide, honey creates an environment where bacteria and spoilage organisms can't survive. So, if you've got an old jar sitting in your pantry, don't toss it; it's probably just fine. Did you ever read a Betty Crocker cookbook? If so, you're not alone. You might wonder who Betty Crocker was and how she became so famous. Truthfully? She never existed. She's a fictional character. Over the years, hundreds of women played her in commercials, radio shows, and more. She's one of the most influential fictional characters ever to live. Not sure whether you're holding a yellow lime or a greenish lemon? Put it in water. Here's why. Lemons are slightly larger and have thicker, more porous rinds that trap air. This makes their overall density less than water, so they float. Limes, on the other hand, are usually denser. They have thinner rinds and less trapped air, which makes their density higher than water, so they sink. Even though lemons and limes look similar on the outside, their internal structure and density are just different enough to make this fun kitchen science fact real. In the 1830s, ketchup wasn't used as a condiment, it was actually sold as a cure for indigestion. An Ohio physician named Dr. John Cook Bennett promoted tomatoes for their health benefits and even turned ketchup into a pill form, claiming it could treat diarrhea and jaundice. The trend caught on, but many fake versions appeared, leading to public skepticism. Eventually, ketchup left its medicinal roots behind and became the burger staple we know today. Ever wonder why cheese smells stronger as it ages? That's because it's full of living bacteria and molds that keep working long after the cheese is made. As they break down proteins and fats, they release funky flavors and strong smells. Washed-rind cheeses and blue cheeses are especially known for this. So yes, when you're eating that stinky wedge of cheese, you're actually enjoying something that's still biologically active. That bright red color in some candies, yogurts, and drinks? It might come from crushed bugs. Specifically, it's made using cochineal insects, which are dried and ground up to produce a natural dye called carmine. It's been used for centuries and is totally safe to eat—but it still surprises people to learn their red jelly beans or strawberry yogurt might have bug-based coloring. So yes, if the label says 'carmine' or 'cochineal extract,' you're probably eating a little bit of bug.
Yahoo
04-04-2025
- Lifestyle
- Yahoo
The Italian Way to Make Canned Frosting 10x Better
When I want to dress up my baked goods, I turn to the experts, including one of the original baking "influencers," Betty Crocker. It's safe to say the 100+-year-old company knows a thing or two about baking, and when they share a fan-favorite tip, we pay attention. There are endless ways to take a boxed cake mix from good to gourmet, but what about the frosting? Why put all that effort into the perfect cake if you're just going to top it with plain canned frosting? That's where Betty Crocker's Nutella Frosting comes in. This is a game-changer for any dessert lover and it's so simple to make. Related:😋😋 SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter🍳🍔 Nutella is a smooth, chocolate-hazelnut spread that's gained worldwide popularity for its rich, creamy texture and irresistible flavor. Originally from Italy, it combines roasted hazelnuts, cocoa and sugar to create a luscious treat that pairs beautifully with everything from toast to pancakes—and now, frosting! Related: Betty Crocker took the world's most beloved chocolate-hazelnut spread and turned it into a delicious frosting that's so good you'll want to eat it straight from the bowl (it's ok, go for it!). This recipe is about as easy as they come. It only takes five minutes and can ice a whole cake with some leftovers for eating straight from the bowl, if you want to—and you will! To make it, you'll need one 16-ounce tub of Betty Crocker Rich & Creamy Vanilla Frosting and 1/3 cup of Nutella. In a medium bowl, mix the frosting and Nutella until fully combined and smooth. That's it! This is an amazing recipe as it is, but you can make it better with a few simple tweaks. To boost the chocolate flavor, you can swap vanilla frosting for Betty Crocker's Milk Chocolate Frosting for an even richer, fudgier topping. We're also wondering if swirling Nutella with Betty Crocker Strawberry frosting might also be a fun upgrade. (There's only one way to find out.) Related: Homemade Nutella frosting is a creamy, dreamy treat that can be used in so many delicious ways! Use this delicious frosting on a 13x9-inch cake generously or load up a dozen cupcakes with this amazing topping. If you have any leftovers, we have ideas for those too. Use some of the frosting to make a milkshake by blending a few spoonfuls with your favorite ice cream and a splash of milk, or you can swirl it into some espresso for a Nutella mocha twist! You can also spread the frosting between two cookies or brownies for a fun dessert sandwich, or layer the frosting with crushed cookies and whipped cream for an easy parfait. We can also imagine warming up a slice of banana bread and topping it with some of the frosting. To make your morning sweeter, you could also use some of the frosting as a topping for waffles, pancakes or French toast or use it as a filling for crepes.
