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Video: Sweet! Surprise mom with delicious desserts

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    >>> mother's day is less than a week away. so if you haven't already thought about what to give your mom, we've got some sweet ideas for her day.

    >> betty crocker food editor kristen olsen is here with some recipes from "the big book of cakes" that are easy enough for dad and the kids to make. is that true?

    >> absolutely. mother's day is just around the corner. we have great ideas for cakes and delicious treats that dad can tackle with the kids. we're going to start off with a delicious layered cupcake with some classic flavors.

    >> basic batter?

    >> i whipped up a batch of cake mix and divided two bowles. we've added chocolate to one bowl and vanilla can be put on top.

    >> good idea. to make a double-layered cake.

    >> tandem.

    >> so the double lay comes in here but it's also in the frosting and that's where all the fun begins.

    >> okay.

    >> we're going to start, i've got frosting in the piping bags. if you want to start with the chocolate and just squeeze and go right around the center.

    >> sorry, i didn't know.

    >> and follow it up with the vanilla icing.

    >> and this is really fun for the kids, you know, they can have the whatever flavor they like. or use a back of a spoon or a spatula.

    >> how's yours, hoda?

    >> perfect.

    >> top it with great sprinkles and chocolate chips .

    >> very simple to do.

    >> very simple.

    >> even dad can do it.

    >> and that's the key here.

    >> love it.

    >> very fun and delicious.

    >> we've got other great ideas back here.

    >> this is one the prettiest things i've ever seen.

    >> a delicious angel food cake that we've stirred chocolate cookies into the batter.

    >> look how light that is.

    >> angel food is.

    >> i didn't know.

    >> and we put in crushed-up cookies into that. oreos.

    >> fold them in.

    >> i am. fold them in.

    >> and frosting.

    >> i didn't even make the cake yet, nobody cares .

    >> the cake will be put into an ungreased n and baked and cooled and topped with --

    >> what kind of frosting is that?

    >> a light, delicious, fluffy, creamy frosting. it goes great with the cake because it keeps the lightness and fresh flavor.

    >> and top it with some halved cookies and the kids will love them.

    >> that's the way i roll.

    >> she's kind of a perfectionist. if you know what i'm saying.

    >> will you please tell us how you did the cake at the end?

    >> this is a real show stopper. when you're ready to have fun in the kitchen. we have peaches and cream cake here.

    >> cut it, cut it please.

    >> how did you make it look like that?

    >> all that is, is it's a piping bag . so just like we did over there. a star tip and --

    >> simple.

    >> that is so pretty.

    >> a rose look.

    >> oh, all these recipes are on the website, all the icings, everything.

    >> does it taste lik

TODAY recipes
updated 5/6/2013 10:24:28 AM ET 2013-05-06T14:24:28

Since Mother's Day is right around the corner, Betty Crocker food editor Kristen Olson is serving up fun recipes from the new cookbook "The Big Book of Cakes" that dad and the kids will love making — and mom will love eating! Here, she makes Neopolitan cupcakes, cookies 'n' cream angel cake, and peaches and buttercream cake.

Recipe: Cookies 'n' cream angel cake (on this page) Recipe: Neapolitan cupcakes (on this page) Recipe: Peaches and buttercream cake (on this page)

© 2013 NBCNews

Recipe: Cookies 'n' cream angel cake

Ingredients
  • 1 box white angel food cake mix
  • 1 1/4 cups cold water
  • 3 reduced-fat chocolate sandwich cookies, finely crushed
  • 1 package fluffy white frosting mix
  • 1/2 cup boiling water
  • 6 reduced-fat chocolate sandwich cookies, cut in half
Preparation

1. Move oven rack to lowest position (remove other racks). Heat oven to 350 degrees.

2 In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed for 30 seconds. Beat on medium speed 1 minute. Carefully fold crushed cookies into batter. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)

3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not underbake. Immediately turn pan upside down onto heatproof bottle or funnel until cake is completely cool, about 2 hours.

4. Run knife around edge of cake; remove from pan. Place on serving plate.

5. In small glass or metal bowl, beat frosting mix and boiling water on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form. Frost cake; garnish with sandwich cookie halves.

Serving Size

Makes 12 servings

Recipe: Neapolitan cupcakes

Ingredients
  • For cupcakes:
  • 1 box white cake mix with pudding
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla
  • 1/4 cup unsweetened baking cocoa
  • 1/2 cup miniature semisweet chocolate chips
  • For frosting and decorations:
  • 1 container (12 oz) chocolate whipped ready-to-spread frosting
  • 1 container (12 oz) fluffy white whipped ready-to-spread frosting
  • 1 container (12 oz) strawberry mist whipped ready-to-spread frosting
  • Assorted candy sprinkles
  • Additional miniature semisweet chocolate chips
Preparation

1. Heat oven to 350 degrees (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.

2. Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla. Pour half of batter into small bowl; stir in cocoa and ½ cup chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.

3. Bake as directed on box. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

4. Frost cupcakes with a layer of chocolate frosting, white frosting and strawberry frosting. Decorate with candy sprinkles and additional chocolate chips.

Recipe: Peaches and buttercream cake

Ingredients
  • For cake:
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups peach slices (canned or frozen and thawed, drained, or fresh)
  • 2⁄3 cup peach nectar or juice
  • 2 teaspoons vanilla
  • 1 teaspoon grated orange peel
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3 eggs
  • For filling and frosting:
  • 3 cups butter, softened
  • 12 cups powdered sugar
  • 6 tablespoons reserved peach puree
  • 1 1/2 teaspoons vanilla
  • 1 or 2 drops pink gel food color
  • 1 or 2 drops orange gel food color
Preparation

1. Heat oven to 350 degrees. Grease bottoms and sides of 3 (8-or 9-inch) round pans with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside. Place peach slices in blender container. Cover; blend about 30 seconds or until smooth. Pour 1 cup pureed peaches into small bowl; stir in peach nectar, 2 teaspoons vanilla and orange peel. Reserve remaining puree for frosting.

2. In a large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about ¼ cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about one-third at a time, and peach mixture, about half at a time, beating just until blended. Pour 2 cups batter into each pan.

3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.

4. For filling, in large bowl, beat 1 cup of the butter with electric mixer on medium speed until creamy. Beat in 4 cups of the powdered sugar on low speed, 1 cup at a time, until smooth. Beat in 2 tablespoons reserved peach puree and ½ teaspoon vanilla. Place 1 cake layer on cake plate, top side up. Spread 2/3 cup frosting over top. Top with second layer, top side down; spread with 2/3 cup filling. Top with remaining layer, top side up. Thinly frost side and top of cake with remaining filling; set aside.

5. In large bowl, beat remaining 2 cups butter with electric mixer on medium speed until creamy. Beat in remaining 8 cups powdered sugar on low, about 1 cup at a time, until creamy. Beat in 4 tablespoons peach puree, 1 teaspoon vanilla and food color until desired peach color.

6. Fill decorating bag fitted with large open star tip (½-inch opening). Starting about 1 ½ inches from bottom edge of cake, make center of rosette flower by squeezing frosting in a tight circle. Continue making concentric circles around center, to make flower about 3 inches in diameter. Make flowers to cover side of cake, staggering up and down around cake. Make flowers on top of cake and fill in open spaces with wavy lines.

Tips

Sweet tips: The first layer of frosting for this cake is called a crumb coat. It coats and sets the crumbs so they don't combine with the outer frosting, making for a much prettier cake.

Got leftover pureed peaches? Add them to a smoothie for a delicious flavor twist.

Serving Size

Makes 16 servings

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