Monday, August 1, 2011

Flip Flops Cake

Flip Flops Cake

1 box yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers vanilla frosting
Assorted food colors
About 40 small round candy-coated fruit flavored chewy candies
1 roll fruit snack (4.5 ounce box)
2 edible pansy or silk daisy flowers

Heat oven to 350 degrees (325 degrees for dark or nonstick pans). Grease or spray bottom and sides of 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake 1 hour or until firm.

In small bowl, mix 1 container frosting with food color to make desired color for sides of flip flops. Reserve 1/3 cup frosting from second container. In small bowl, stir second food color into 1 cup of the remaining frosting to make desired color for top of flip flops.

Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake lengthwise in half. Continue cutting each piece to form flip flop shape as shown in diagram*. Place pieces on tray. Spread a thin layer of frosting for "sides" over each entire flip flop to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost sides of flip flops with the same remaining frosting. Frost tops of flip flops with second color frosting.

Tint remaining 1/3 cup frosting with food color. To pipe frosting around top edge of flip flops, spoon tinted frosting into small resealable food storage plastic freezer bag and cut small tip off 1 bottom corner of bag. Pipe zigzag design. Place small candies around side edge of each flip flop to look like jewels. Cut two 6-inch pieces from fruit roll; cut pieces lengthwise in half. Arrange on flip flops for straps. Just before serving, top with flowers. Store loosely covered.

Recipe and picture from

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