Recipes From Betty Crocker For A Royal Wedding Viewing Party!

Kristen Olsen from Betty Crocker stopped by Access Hollywood Live on Thursday and brought along six recipes for the perfect royal wedding viewing party!

Check out the recipes, below!

Princess Bride Cakes

Ingredients:

1 box Betty Crocker SuperMoist yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
3 containers (12 oz each) Betty Crocker Whipped fluffy white frosting
12 decorative bride picks (4 1/2 inches)
Candy decors and sprinkles, if desired

Method:

1. Heat oven 350 degrees F. Make and cool cake mix as directed on box for 24 cupcakes. Remove paper baking cups; cut off rounded tops of cupcakes.
2. To assemble each bride cake, place 1 cupcake, cut side down, on individual serving plate. Spread cupcake bottom with 1 teaspoon frosting. Place another cupcake, cut side down, on top of frosted cupcake.
3. Spread frosting over stacked cupcake with downward strokes to make ruffled skirt. Add decorations to skirt if desired. Insert bride pick in top of frosted cupcake to complete princess. Continue with remaining cupcakes and frosting, making a total of 12 bride cakes.

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Royal Blue Cocktail

Ingredients:

Lime wedge
Coarse sugar or granulated sugar
Ice cubes
1/4 cup cranberry juice cocktail
2 tablespoons (1 oz) citron vodka or vodka
2 tablespoons (1 oz) blue curacao
1 tablespoon fresh lime juice

Method:

1. Moisten rim of chilled martini glass with lime wedge. Sprinkle sugar onto small plate, and dip moistened rim into the sugar to coat lightly.
2. Fill cocktail shaker with ice. Add cranberry juice, vodka, curacao and lime juice; cover and shake. Strain into martini glass.

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Tea Sandwich Flats

Ingredients:

Crust:
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet

Goat Cheese Topping:

2 oz cream cheese, softened
2 oz soft goat cheese (chèvre) Pinch garlic powder
1 teaspoon finely chopped fresh dill, basil or thyme

Egg Salad Topping:

1/2 cup deli egg salad

Veggie Topping:

6 (1/4-inch) cucumber slices
3 radishes
1/4 yellow bell pepper
Fresh dill, basil or thyme

Method:

1. Heat oven to 375 degrees F. Unroll dough onto ungreased cookie sheet to form 12×8-inch rectangle; if using crescent roll dough, firmly press perforations to seal.
2. Bake 9 to 11 minutes or until golden brown. Cool completely, about 20 minutes. Cut into 24 (2×2-inch) squares.
3. For goat cheese topping, in medium bowl, stir together cream cheese, goat cheese, garlic powder and 1 teaspoon dill. Spoon about 2 teaspoons cheese mixture onto each of 12 crescent squares. Top with veggies and additional fresh herbs.
4. For egg salad topping, spoon about 2 teaspoons egg salad onto each of 12 remaining crescent squares. Top with veggies and additional fresh herbs.

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Cereal Wedding Cake

Ingredients:

2/3 cup butter or margarine
14 cups large marshmallows (from three 10-oz bags large marshmallows)
20 cups Trix cereal (from two 14.8-oz boxes)
2 boxes (5 oz) Betty Crocker Fruit Roll-Ups Blastin’ Berry Hot Colors chewy fruit snacks, if desired

Method:

1. Line 6×2-inch, 8×2-inch and 10×2-inch round cake pans with foil, leaving edges of foil hanging over sides of pans. Spray with cooking spray.
2. Place 1/3 cup butter in 4-quart microwavable glass bowl. Microwave uncovered on High about 1 minute or until melted. Add 7 cups marshmallows; toss to coat. Microwave about 2 minutes, stirring after each minute, until marshmallows are completely melted and mixture is well blended. Add 10 cups cereal; mix well.
3. Press firmly into 10-inch foil-lined cake pan. Repeat step 2 with remaining butter, marshmallows and cereal. Divide cereal mixture between 6- and 8-inch foil-lined cake pans; press firmly. Allow cake layers to cool completely, about 1 hour.
4. To assemble, remove cereal layer from each pan; remove foil. On cake plate, place 10-inch layer, top side up. Top with 8-inch layer, top side up. Top with 6-inch layer, top side up. Decorate with fruit snacks and additional cereal, if desired.
5. To serve, use a serrated knife to cut. Starting with the top layer, cut and serve the cake layer by layer.

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Bacon and Egg Savory Cupcakes

Ingredients:

16 slices bacon
1 can (16.3 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
8 eggs
Salt and pepper, if desired

Method:

1. Heat oven to 350 degrees F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.
2. Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper.
3. Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

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Sweet Breakfast Trifle

Ingredients:

Pancakes

2 cups Original Bisquick mix
1 cup milk
2 eggs

Fruit Filling

4 cups fresh strawberries, cut into quarters
1/2 cup red currant jelly, melted

Cream Cheese Filling

2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 cup whipping cream

Method:

1. Heat griddle to 375 degrees F or 12-inch skillet over medium-low heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary.
2. In large bowl, mix Bisquick mix, milk and eggs until blended. For each pancake, pour slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden. Cool completely.
3. Meanwhile, in large bowl, toss strawberries with melted jelly to coat.
4. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth; slowly add whipping cream. Increase mixer speed to high and beat until light and fluffy.
5. In 3 1/2-quart glass trifle bowl, arrange half the pancakes in bottom. Set aside 1 cup of the cream cheese mixture. Spoon half of the remaining cream cheese mixture over pancakes; top with half of the strawberry mixture. Repeat with remaining pancakes, cream cheese and strawberry mixture. Top with reserved 1 cup of cream cheese mixture. Garnish with additional berries and mint, if desired.