Ode to Betty Crocker

Since this blog is about foods that I like, and foods that I think you will like or at least think are interesting and not foods that are elitist and hoity toity, I will write about one of the most reliable food items out there today: The box cake mix!

There was probably a time when I scoffed at cake mix, which is a crime because it is one of the first things I used while I underwent a strange baking phase as a kid. I loved choosing the cake mixes lined up along the baking items aisle in the supermarket. Betty Crocker or Duncan Hines? Dutch Chocolate or Yellow Cake? Yes, there was and is a flavor called “Yellow,” which has more or less an artificial buttery taste, and there is “White,” which has a similar buttery vanilla flavor only it is white.

For whatever reason, the cakes that emerge from these mixes (after just adding water, oil and three eggs) are the most moist, fluffy, light cakes one could ever eat. Whether it’s due to artificial ingredients or hydrogenated oils, they are never-fail cakes. Sometimes I eat an overpriced cupcake, or I eat one of my own cakes made of out of scratch and I think, Betty Crocker’s cake mix is so much better. The only time I’ve ever made a successfully moist and fluffy cake was a wonderful carrot cake from Epicurious and that was probably a fluke. So in order not to mess up my mom’s birthday cake, I decided to go to my heroine, Betty Crocker, and picked up a box of White Cake Mix.

They say imitation is the highest form of flattery. This was very much so in the decision making process for my mother’s cake. I consulted my friend Purwa, who posted a lovely recipe for a fruit cake on her blog. This cake resembles the kind that is available in many Korean bakeries that have an undoubtedly French twist. It’s like they made their version of a cake that was inspired by the lovely, artful creations that are found in France’s patisseries. Sort of like Korean-French fusion bakery. One such cake is the fruit cake, which is layered white cake frosted with whipped cream and topped with fruit slices like so:


I am happy to report that it turned out very good and much of it is already eaten, mostly by me. I owe it all to my girl Betty Crocker. And Purwa!

To browse through these Korean-French fusion bakeries, visit Tous Les Jours and Paris Baguette for a location near you.


  1. sawyer says:

    beautiful cake and a nicely written, thoughtful post! and what about the frosting? was it betty crocker as well?

  2. Christine says:

    Thanks! The frosting isn’t really frosting. Just whipped heavy cream. Add sugar to the cream and whip it good!

  3. lilian says:

    omg this cake looks exactly like those cakes at the Korean bakeries! I will definitely have to try my hand at it

  4. Michelle says:

    Mmmmm, I want to try making this and the spiced pears :D.

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