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Betty Dream Cake Baked In STEM

By Betty Crocker Kitchens
Updated April 7, 2021
Betty Dream Cake
What’s one of the most essential ingredients when baking Betty Dream Cakes? We're guessing thermal energy wasn’t the first thing that came to mind. But it’s oh-so important! Thermal energy from the oven is what makes Betty Dream Cakes batter turn from a liquid to a solid. When Betty Dream Cakes are taken out of the oven, collusion — also known as the cooling process — allows our delicious treat to become a temperature we can work with and enjoy.

 

In the scientific method, you always start with a question. With Betty Dream Cakes, you might ask: Will thermal energy be disrupted if I open the oven frequently to check on it? What will happen if I don’t let Betty Dream Cakes properly cool before icing?

After you have your question, you can head to our Learn page to study up and form your hypothesis — which just means, what do you think the answer to your question will be?

Now it's time to test your hypothesis!

Prep Time

25 minutes

Total Time

2 hours 30 minutes

Tools & Materials

  • 13x9-in pan
  • Tinfoil
  • Shortening or cooking oil
  • 1 box Betty Crocker fudge brownie mix
  • Water
  • Vegetable oil
  • Eggs
  • 1 container (12 ounces) Betty Crocker Whipped Vanilla Frosting
  • Betty Crocker red gel food color
  • Betty Crocker Decorating Decors rainbow mix or nonpareil decors
  • Toothpick
  • Cooling rack
  • 1.75-inch round cutter
  • Bowl
  • Spatula or spoon for frosting

Directions

Heat your oven to 350°F (325°F for dark or nonstick pan). Line a 13x9-inch pan with tinfoil, allowing some tinfoil to hang over the edges of the pan. Grease the bottom and sides of the tinfoil with shortening or cooking spray. Make brownie batter as directed on the box. When complete, spread the batter in the pan.

Bake 22 to 25 minutes or until a toothpick, inserted 2 inches from the side of the pan, comes out almost clean. Cool completely on a cooling rack, for about 1 hour. Freeze in the pan for 15 minutes.

Using the excess tinfoil to lift, remove brownies from the pan and peel away the tinfoil. Use a 1.75-inch round cutter to cut out 12 brownie rounds. Set aside leftover pieces for snacking.

Place frosting in medium bowl; add food color of choice for your desired color.

On the serving plate, cut 1 brownie round in half horizontally. Spread 2 tablespoons of frosting on top of one layer. Stack the other half of the brownie round on top and spread frosting on the sides of the cake. Then frost the top. Immediately sprinkle with decors. Repeat to make a second mini cake.

Refrigerate for 30 minutes. Make sure to store cakes loosely covered. Now, enjoy!

Draw Your Conclusion

Examine how it worked! What worked? What didn't work? What could you change next time to alter your results? Will you try again?

Share your results below!