Title: Betty Crocker's Frosting Secrets
Author: Betty Crocker
Release date: May 21, 2020 [eBook #62188]
Language: English
Credits: Produced by Stephen Hutcheson, Lisa Corcoran and the Online
Distributed Proofreading Team at https://www.pgdp.net
The Frosting makes the cake and Betty Crocker Frosting Mix makes perfect frosting every time
© 1958 General Mills, Inc. Printed in U.S.A.
Welcome! Come join us in the fun of frosting glamorous decorated cakes! It’s surprising how easy it is, once you get the knack of it. Our Fluffy White Frosting Mix is a big help—it makes a decorator icing that’s always smooth and easy-flowing.
Your very first cake will be pretty
enough to be proud of! And if it isn’t absolutely perfect,
please don’t be discouraged—the practice you’ve had will
make your next cake much, much easier. To start, try the
quick-as-a-wink tricks that don’t need a decorator set. And
try the candies and desserts from our frosting mixes—easy
shortcuts to delicious treats!
P. S. Before you decorate, you have to frost your cake! These tips will help!
After cooling cake thoroughly on rack, brush all the loose crumbs away with your fingers before frosting the cake.
Set one layer upside down on plate; frost top with about ⅓ of frosting. Set other layer on top, right-side-up.
Frost SIDES first, then top. Make attractive swirls with spatula, or leave smooth for added designs.
Choose one of our five frosting mixes to be sure of perfect frosting—always creamy-smooth and easy-spreading!
With a fork, spoon, spatula, or a piece of string, you can make your frosting “fancy” ... as the simple ideas on these pages show. And with our Betty Crocker Frosting Mixes, you can be sure of perfect frosting—always just right to handle easily.
Use Betty Crocker Chocolate Fudge, Chocolate Malt, or Peanut Creme Frosting Mix for these tricks:
Scallops—With teaspoon inverted, press tip into frosted cake. Repeat in rows across cake for all over design.
Spiral—Hold spatula at center of frosted cake. Gradually draw spatula toward you, while turning cake.
Crisscross—Draw tines of fork across cake. Repeat at right angles to first markings. Place colorful candies in squares.
Swirly squares—Draw lines through frosting with knife. Repeat at right angles, drawing lines in opposite ways.
The Frosting on the cake shows you care
Plaid Cake—Use Betty Crocker Fluffy White Frosting Mix. Frost cake. Dip string in food coloring; stretching it taut, press into frosting. Repeat. Use new string for each color. Make up your own plaid design.
Christmas Balls—Use Betty Crocker Malt Frosting Mix. Frost cake. Save ¼ cup frosting. Cut tiny corner off envelope. Squeeze frosting through envelope to trim vari-colored flat mints. Press onto cake.
Hobnail Fudge Frosting—Use Betty Crocker Chocolate Fudge Frosting Mix. Frost top of cake thickly. Press down with bowl of teaspoon, swirl slightly; draw up sharply. Repeat for an all over hobnail design.
Glossy Web—Use Betty Crocker Peanut Creme Frosting Mix. Frost cake. Melt 1 sq. unsweetened chocolate (1 oz.). Dip knife in chocolate. Mark circles on top of cake. Draw knife out from center for web.
Quick Tricks with Betty Crocker Fluffy White Frosting Mix.
Bunny: Tint ½ cup frosting pink. Fill teaspoon with frosting; with second spoon, ease off mounds of frosting for body and head of bunny. Dabs of white frosting make “cottontail” and ears. Add cinnamon candy eyes and coconut whiskers.
Dahlia: Tint 1 cup frosting yellow. Drop 10 mounds of frosting around center of cake. Draw out with spoon to make petal shapes. Add 10 smaller mounds for second layer of petals, pulling tips up with spoon. Shape center; decorate with silver dragées.
Easy Flowers with Decorator Icing (p. 9)—or use Betty Crocker Chocolate Fudge, Chocolate Malt, or Peanut Creme Frosting Mix. (½ cup makes 5 or 6 flowers.)
Put a gumdrop on a toothpick. Fill tip end of teaspoon with icing, smooth it off along edge of cup.
Draw spoon gently down over gumdrop; off comes one petal. Continue around the gumdrop in same way.
Add a second row of petals. Place finished flower on cake. Remove toothpick. Repeat for flowers desired.
A cake’s crowning glory is its Frosting
Cherry Blossom Cake: Use Betty Crocker Cherry Fluff Frosting Mix. Frost cake. Save ½ cup frosting; tint deeper pink with red food coloring. Half-fill teaspoon; with second teaspoon, ease each petal onto cake. Sprinkle centers with yellow sugar.
Many different decorating tips are available—but these basic 5 will make all the glamor cakes shown in this book. If you have a set, select these tips by their numbers. Or you can get this basic set for $1.00 ... see details on p. 23.
#4 writing tip ... used for writing, lattice designs, and other delicate patterns.
#28 star tip ... used for smaller borders, simple flowers, and fancy letters.
#104 petal tip ... makes petals for roses and other flowers, also flat ribbons and borders.
#68 leaf tip ... makes leaves, long petals, delicate lace borders, and edgings.
#96 flower tip ... makes many flowers like rosettes by a simple twist of the cone.
Betty Crocker Fluffy White Frosting Mix
makes a wonderful can’t-fail Decorator Icing
No need to make up a special separate batch of icing to decorate your cake! One package makes plenty to frost your cake and decorate it, too:
To 1 cup prepared Fluffy White Frosting...
Blend in 1 to 1½ cups sifted confectioners’ sugar (add a little at a time until frosting is stiff enough to hold its shape)....
Blend in 1 tbsp. soft butter and a dash of salt.
Note: Increase sugar and butter when using more than 1 cup frosting.
Is it thick enough? Is it thin enough? Try a little with the tip you plan to use. If too thin, blend in a little more confectioners’ sugar. If too thick, blend in a drop or two of water.
1 Fit tip tightly into cone with one finger. Fill about half full. Fold top to keep icing in.
2 Hold near top of cone. Use other hand to guide tip. For most work, hold cone at 45° angle.
3 For drop flowers and rosettes, hold cone straight up and down. Press out icing, twist cone, and release.
Here is a simple-to-start with cake that lets you have fun trying out all the decorator tips.
Tip: have an inverted cake pan handy, to try a few practice strokes on the back. Afterwards, you can scrape the frosting off the pan and put it back in your cone.
Bake cake in 15½×10½×1″ pan at 350° (mod. oven) for 25 min. Use 1 pkg. Betty Crocker Fluffy White Frosting Mix to frost cake; save 1½ cups for Decorator Icing (p. 9). Tint ½ cup icing pale green. Make ABC’s and cross-stitch trim using #28 star tip. Use #4 writing tip for signature and date. Make a few flower stems in corners. Add leaves with #68 leaf tip. Tint ½ cup icing pink. Make roses, pansies, sweet peas using #104 petal tip (see below and next page). Tint ½ cup icing yellow. Make rosettes with #96 flower tip. Use #4 writing tip for flower centers.
TO MAKE ROSES:
1 Use #104 petal tip and flower nail. Hold cone with narrow opening of tip always up. Turning clockwise, make tiny circle for center of rose.
2 To form first petal, make standing half circle to one side of center. Add two more petals, forming triangle. Add petals, overlapping.
3 Remove rose from nail with kitchen shears ... cut almost through base of rose, place on cake, cut completely through, ease rose off.
A perfect cake deserves a perfect Frosting
Pansies: Use #104 petal tip. Hold cone with wide end of tip on cake. Make 2 flat petals, side by side. Add two smaller petals over larger petals. Connect with 1 larger petal. Add center.
Sweet Peas: Use #104 petal tip. Hold cone at 30° angle. Make one curved upright petal. Repeat on each side, making petals slightly flatter.
Forget-Me-Not Cake
1 Frost cake with Betty Crocker Cherry Fluff Frosting Mix, saving 1 cup for Decorator Icing (p. 9) before adding cherries.
2 Tint ½ cup icing light blue. Make forget-me-nots using #104 petal tip. Hold cone with wide end of tip on cake. Make petal. Repeat, overlapping petals.
3 Tint 1 tbsp. icing yellow; make forget-me-not centers with #4 writing tip.
4 Tint rest of icing light green. Make stems using #4 writing tip. Make leaves using #68 leaf tip. Overlap leaves for border.
Trellis Cake
1 Use Betty Crocker Fluffy White Frosting Mix, saving 1½ cups for Decorator Icing (p. 9). Tint rest pale green and frost cake.
2 Make trellis using 1 cup icing and #4 writing tip. Make parallel rows about ¼″ apart. Repeat at right angles for trellis effect.
3 Tint half of icing green. Make wreath of leaves all the way around the trellis using #68 leaf tip.
4 Tint rest of icing yellow. Make small yellow roses (p. 10). Add green leaves with #68 leaf tip and stems with #4 writing tip.
Daisy Frosting
Bake a Softasilk Lovelight Cake for these gay frosting daisies.
1 Use Betty Crocker Fluffy White Frosting Mix, saving 1 cup for Decorator Icing (p. 9). Tint rest pale yellow and frost cake.
2 Use all but ¼ cup icing to make pretty white daisies around the border and sides of cake. Use #28 star tip.
3 Tint part of icing light green. Make leaves, using #68 leaf tip.
4 Tint rest of icing yellow. Make daisy centers with #4 writing tip.
Gift Wrapped Cake
1 Bake cake in oblong pan, 13×9½×2″. Cut in half crosswise; split each half in 2 layers. Spread favorite filling between. Use 1 pkg. Betty Crocker Fluffy White Frosting. Mix to frost cake, saving 1½ cups for Decorator Icing (p. 9).
2 Tint ½ cup icing pink. Make ribbon and bow, using #104 petal tip.
3 Tint ¼ cup icing green. Make stems with #4 tip; leaves with #68 leaf tip.
4 Use ½ cup white icing for blossoms with #104; use #4 for lilies-of-the-valley.
5 Tint ¼ cup icing yellow. Make rosettes with #96 tip.
A cake without Frosting is like a birthday without a cake!
Birthday Bouquets
1 Frost 12 to 18 cupcakes with Betty Crocker Fluffy White Frosting Mix, saving 1½ cups for Decorator Icing (p. 9).
2 Tint ½ cup icing pink. Make rose (p. 10) in center of each cupcake.
3 Tint ⅓ cup icing light blue. Make rosettes with #96 flower tip.
4 Tint 3 tbsp. icing light green. Add leaves with #68 leaf tip.
5 Make border around edge with #28 star tip and rest of white icing.
Flower Garden Cake
1 Frost cake with Betty Crocker Fluffy White Frosting Mix, saving 1½ cups for Decorator Icing (p. 9).
2 Tint ½ cup icing yellow. Use ½ cup white. Cover cake with shaded pansies (p. 11) by putting icings into cone side by side (yellow on side of narrow end of tip).
3 Tint ⅓ cup icing green. Make trellis around side of cake using #4 writing tip. Add a few leaves with #68 leaf tip.
4 Make rosettes with #96 flower tip and rest of white icing.
Happy Birthday Cake
1 Frost cake with Betty Crocker Fluffy White Frosting Mix, saving 1 cup for Decorator Icing (p. 9).
2 Tint the 1 cup icing pink.
3 With about ⅓ icing write Happy Birthday on top of cake using #4 writing tip.
4 Make a scallop border around top and bottom edges using #28 star tip.
5 Use same tip to make stars around edge of plate (at least 2″ away from cake) for each candle. Connect with scallops.
Circus Cake
1 Frost cake with Betty Crocker Chocolate Fudge Frosting.
2 Divide Betty Crocker Peanut Creme Frosting into 4 parts; tint red, yellow, green, and blue. Make ring and animal stands around top of cake using #28 star tip and yellow frosting.
3 Use animal crackers for animals, straws for uprights of 11″ paper canopy, and a candy stick for center.
4 Decorate sides of cake with other circus attractions using #4 writing tip and #28 star tip with the frostings.
Bake a Betty Crocker Angel Food Cake Mix in a 10″ tube pan OR bake three 8″ cake layers and 12 cupcakes using 2 pkg. Betty Crocker White Cake Mix. Set cake on a cardboard circle cut to fit. Trim just enough to give a rounded effect for skirt. Wrap doll below waist with aluminum foil or pliofilm. Set in hole in center of cake (for layers, cut hole in centers so doll can stand waist deep).
To decorate: Make Betty Crocker Fluffy White Frosting Mix as directed on pkg. Save 2 tbsp. and add 2 to 3 tbsp. sifted confectioners’ sugar. Tint rest of frosting light pink. Frost cake thinly saving 1½ cups tinted frosting. Make Decorator Icing (p. 9). Use ¼ cup tinted icing with #68 leaf tip to make 5 rows of scallop design for ruffled skirt. Tint icing slightly deeper pink, use half with same tip to continue scallop design. Tint remaining icing deeper pink and complete skirt. Use #28 star tip with pink and white icing for flower trim on skirt and nosegay.
Note: Cupcakes may be frosted to serve at party, in addition to Doll Cake, or make Petit Fours.
Bake your favorite cake in a greased and floured jelly roll pan, 15½×10½×1″, at 350° about 25 minutes. Cool in pan. Spread thinly with Betty Crocker Fluffy White Frosting, saving 1½ cups for Decorator Icing (p. 9). Cut small shapes. Trim with flowers, scallops, ribbons or bows to suit your fancy!
A cake’s party dress is its Frosting
Frosting makes a cake an occasion!
Sugarplum Tree
1 For centerpiece shape cardboard cone 15″ tall by 10″ in diameter at base, or for a dessert, bake cake in tiered pans, shaving sides for tree shape.
2 Frost with stiffly beaten Betty Crocker Fluffy White Frosting, saving 1 cup for Decorator Icing (p. 9).
3 Divide icing into 3 parts; tint in Christmas colors. Use #28 star tip for canes, #68 leaf tip in overlapping fashion for wreaths, and #96 flower tip for stars.
4 To shape decorations by hand: Add enough sifted confectioners’ sugar for easy handling. Use your own ideas.
Easter Bonnet Cake
1 Use 2 pkg Betty Crocker Fluffy White Frosting Mix, saving 3 cups for Decorator Icing (p. 9). Tint pale yellow; frost 9″ layers on 12″ base. Frost base to resemble hat brim. Make “straw” design by pressing fork into frosting.
2 Tint 1 cup icing mauve with red and blue food coloring. Make ribbon using #104 petal tip. Frost double strip of foil for streamer.
3 Tint 1 cup icing pink. Make sweet peas (p. 11). Make rosettes using #96 flower tip and ½ cup white icing.
4 Tint rest of icing green. Add leaves with #68 leaf tip.
Clown Cake
1 Make cake in 8″ layers, saving ¼ cup batter to pour in prepared 3″ custard cup. Bake cupcake with cake 15 to 20 min.
2 Use Betty Crocker Fluffy White Frosting Mix. Save 1½ cups; tint rest light green; frost cake, heaping frosting in mounds on top for ruffle.
3 Frost cupcake white; set in center of cake. Top with frosted cone for hat.
4 Make Decorator Icing (p. 9) with rest of frosting. Tint ¼ cup pink. Make hat brim and ruff using #28 star tip. Add white trim with #96 flower tip. Decorate with gumdrops.
Valentine Cake
1 Bake cake in one 8″ sq. pan and one 8″ layer pan. Cut round in half; fit to square for heart shape. Use 2 pkg. Betty Crocker Fluffy White Frosting Mix to frost cake, saving 1½ cups for Decorator Icing (p. 9).
2 Tint 1¼ cups icing pink. Make border using #28 star tip. Use #4 writing tip for message.
3 Make roses (p. 10) using rest of pink icing. Arrange roses attractively on cake.
4 Tint ¼ cup icing green. Add leaves using #68 leaf tip and stems using #4 writing tip.
To bake cake: Heat oven to 350° (mod.). Grease and flour three layer pans. Use 12″ layer, 9″ layer, and 6″ layer—1½″ deep. Make 2 pkg. Betty Crocker White Cake Mix. Increase mixing time 1½ times. Divide batter among pans—about ½″ deep in each. Bake 12″ layer 30 to 40 min. Cool in pan. Refrigerate other two layers until 12″ layer is done. Bake 9″ layer near rear of oven 30 to 35 min., 6″ layer near front 25 to 30 min. Repeat above directions, using two more pkg. white cake mix, making a total of 6 layers.
To assemble cake: Make 2 pkg. Betty Crocker Fluffy White Frosting Mix. Put two 12″ layers together with frosting on serving plate. Frost sides and top. Place 9″ cardboard circle on top; then the 9″ layers put together with frosting. Make 2 more pkg. frosting mix. Frost sides and top of 9″ layers. Place 6″ cardboard circle on top. Repeat with 6″ layers. Mix another pkg. frosting mix. Make four times amount Decorator Icing (p. 9), using vegetable shortening instead of butter.
To decorate cake:
1 Make scroll design for border around top and base of each layer, using #96 flower tip.
2 Make swag design around layers, using #68 leaf tip in overlapping motion.
3 Decorate top layer with lily-of-the-valley flowers and stems with #4 writing tip. Add leaves with #68 leaf tip.
4 Make roses (p. 10) and place around cake.
5 Select a special decoration for top of cake, such as bride and groom, lovebirds, wedding bells, or ribbon.
To serve cake: Remove top tier. Cut vertically around and through the center tier at the edge of the 6″ cardboard round. Cut slices of cake and serve. Remove the cardboard. Cut remaining round of cake in wedge-shaped pieces. Cut bottom tier the same way, using the 6″ cardboard round as guide for cutting center of cake. Serves about 70.
Ribbon Fudge
Make fudge as directed on pkg. using 1 pkg. Betty Crocker Chocolate Fudge and 1 pkg. Betty Crocker Peanut Creme Frosting Mix. Pour into buttered 8″ sq. pan, in two layers. Makes 64 1″ pieces.
Crunchy Peanut Balls
Make fudge as directed on Betty Crocker Peanut Creme Frosting Mix pkg., adding 2 tbsp. instant coffee. Stir in 1½ cups toasted coconut after cooking. Drop with teaspoon onto waxed paper. Let set.
Fudge Almond Clusters
Make fudge as directed on Betty Crocker Chocolate Fudge Frosting Mix pkg. Add 2 cups whole toasted almonds. Drop with teaspoon onto waxed paper. Allow to set until firm, or chill.
Marshmallow Malt Fudge
Make fudge as directed on Betty Crocker Chocolate Malt Frosting Mix pkg. Stir in 1 cup miniature marshmallows and ½ cup chopped nuts. Pour into buttered 8″ sq. pan. When set, cut into 32 pieces.
Frozen desserts, too, can be made from Betty Crocker instant frosting mixes.
Bake a 9″ pie shell. Choose either Betty Crocker Chocolate Fudge, Chocolate Malt, or Peanut Creme Frosting Mix. Make ½ pkg.[1] frosting as directed on pkg. Blend 1½ cups whipping cream with frosting; beat until stiff. Pour into pie shell. Freeze until firm.
Make ½ pkg.[1] Betty Crocker Chocolate Fudge Frosting Mix. Blend 1½ cups whipping cream with frosting; beat until stiff. Chill for several hours. Serve in sherbet dishes, garnish with toasted almonds. 8 to 10 servings.
To Betty Crocker Chocolate Fudge Frosting, add ...
To Betty Crocker Fluffy White Frosting, add ...
Frost oblong cake with Betty Crocker Fluffy White Frosting Mix. Sprinkle ½ cup chopped nuts over the top. Just before serving, place in very hot (500°) oven for 3 to 5 min. or until lightly browned. Serve immediately.
EASY-DOES-IT DECORATING SET FOR $1.00
To help you discover the fun of frosting “glamor” cakes, we’ve assembled this special set of professional-quality nickel-plated decorator tips. You get all five tips shown on page 8, and a flower nail, plus three sturdy plastic lined fabric decorating cones. To get your set, just send $1.00 (no stamps please) to General Mills Inc., Dept. 145, 623 Marquette Ave., Mpls. 2, Minn. Limited supply—offer expires Sept. 1959.
Isn’t it a joy to know your frosting can’t fail—can’t turn grainy or runny or too stiff? With our mixes, you can be sure of a perfect, creamy-smooth, easy-spreading frosting every time. They’re lickin’ good! And when you add up the cost of the ingredients you’d use, you’ll see our mixes can save you money, too!
Have you tried them all?
Fluffy White
a glossy white 7-minute
“cooked” frosting
with no cooking!
New Cherry Fluff
glamorous pink, bright
with red cherries and
subtle almond flavor!
Peanut Creme
smooth and delicate,
with bits of peanut
through it!
Chocolate Fudge
rich, dark, and chocolatey—a
true cooked
fudge frosting!
Chocolate Malt
smooth and creamy
milk-chocolate-mild,
with real malted milk!
Perfect! Yes, every mix we make for you will come out perfect, or send the box top to Betty Crocker, Box 200, Minneapolis, Minn., and General Mills will send your money back.
Betty Crocker
