Question: 'Can I substitute butter for vegetable oil when making Betty Crocker Cake mixes?'

Answer: Butter can be substituted for vegetable oil when preparing a Betty Crocker Cake mix. The quantity of melted butter used should be the same as the quantity of oil advised on the packaging.

Question: 'Can other types of oil, e.g. olive oil, be used to prepare Betty Crocker Cake mixes?'

Answer: We recommend that vegetable oil (preferably sunflower or safflower) is used in our cake mixes, as it creates a light and airy texture and does not impart flavour upon the cake. Other oils may be used, but it is likely they will impart their specific flavour on the baked product, e.g., olive oil has a distinctive flavour which is likely to be notable upon consumption of the baked product. If you do not have vegetable oil available, you may substitute equal quantities of melted butter.

Question: 'Are Betty Crocker products suitable for vegetarians?'

Answer: Other than our No Bake Fudge products which contain animal derived gelatin, Betty Crocker products are suitable for vegetarians. The only animal products used in Betty Crocker products (excepting No Bake Fudge) are dairy ingredients.

Question: 'Can I add food colouring to Betty Crocker Vanilla Frosting?'

Answer: Yes, Betty Crocker Vanilla Frosting can be coloured with food dye. Add food colouring, a drop at a time and mix thoroughly until desired colour is achieved.

Question: 'Are the emulsifiers in Betty Crocker products of animal or vegetable origin?'

Answer: 'All emulsifiers used in Betty Crocker products are of vegetable origin.'

Question: 'Why is Betty Crocker Frosting not called 'icing'?'

Answer: Frosting and icing are two different types of toppings for cakes and other baked goods. Frosting is thick and can be used for piping decorations on cakes. It remains luxurious and soft to the touch, with a creamy texture and flavour. Icing however is a thinner more liquid substance, which dries and hardens over the surface of a cake. Therefore in order to represent the topping accurately, we call it 'Frosting'.

Question: 'Can I freeze my Betty Crocker cake?'

Answer: Betty Crocker cakes may be frozen, however for best results freeze on the day they are made. The cake should be completely cool, wrapped in several layers of plastic wrap and can then be frozen for up to 3 weeks. As frosting does not retain its pleasant texture if frozen and thawed, the cake should be frozen un-frosted, and decorated once thawed. For best results, the frozen cake should be taken out of the freezer and left to thaw overnight in the fridge rather than being defrosted in a microwave.'

Question: 'Can I make a variation to the instructions for my Betty Crocker product (e.g. make large cake using two cake mixes)?'

Answer: As our cake mixes are specifically designed to perform at their best when prepared according to the directions provided on the pack, Betty Crocker can only guarantee product performance when the mix is prepared and baked according to the package directions. However should you wish to experiment we have included some helpful tips and suggestions below:

  • Always pre-heat your oven before baking.
  • Before preparing your batter, bring your ingredients to room temperature- especially the butter and eggs. Having your ingredients at room temperature aids in the emulsification of the fat and liquid components of your batter. A well emulsified batter will hold its structure well when baked (minimizing the risk of uneven baking and sinking when cooling) and be moister and more delicious than a batter that was not well emulsified.
  • If using several cake mixes to make a large cake, prepare each cake mix separately to ensure it has been prepared correctly, then combine the batters (with a minimum of agitation).
  • Always use non-stick baking paper to line baking pans, even non-stick varieties, to prevent sticking.
  • Cake tins should be filled allowing no less than one inch room from the batter to the top of the tin for the cake to rise.
  • The oven door should not be opened too early in the cooking process or the cake may fall due to the structure not yet being set.
  • To test if a cake is cooked, carefully insert a skewer into the centre of the cake (avoid inserting in a crack as this action will give an inaccurate result). If cooked, the skewer will come out clean and the top of the cake will spring back when lightly touched.