Flip Flops Cake

Name: Flip Flops Cake
Prep time: 45 min
Total time: 4 h 20 min
Yield: 15
Ingredients: 1 box Betty Crocker* SuperMoist* Golden Cake Mix; Water, vegetable oil and eggs called for on cake mix box; Tray or cardboard, covered with wrapping paper and plastic food wrap or foil; 2 containers Betty Crocker* Whipped Vanilla Frosting; Assorted gel food colours; About 40 small round candy-coated fruit-flavoured chewy candies; 1 roll Betty Crocker* Fruit by the Foot* Chewy Fruit Snack (from 128 g box); 2 edible pansy or silk daisy flowers

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Prep 45 min
Total 4 hr 20 min
Servings 15

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Flip flopping on what to serve for dessert? Create the talk of the dessert table with delicious colourful "sandals."

Created Jun 5, 2013

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Ingredients

1 box Betty Crocker* SuperMoist* Golden Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, covered with wrapping paper and plastic food wrap or foil
2 containers Betty Crocker* Whipped Vanilla Frosting
Assorted gel food colours
About 40 small round candy-coated fruit-flavoured chewy candies
1 roll Betty Crocker* Fruit by the Foot* Chewy Fruit Snack (from 128 g box)
2 edible pansy or silk daisy flowers

Steps

1

Heat oven to 350ºF (325ºF 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.
2

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

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 colour frosting.
4

Tint remaining 1/3 cup frosting with food colour. 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.

Expert Tips

Tip 1
Success: You can use paste food colour to get more intense colours without diluting the frosting.

Nutrition Information

350 Calories, 17g Total Fat, 1g Protein, 47g Total Carbs, 36g Sugars

Nutrition Facts

Serving Size: 15 Servings

Calories: 350

Total Fat: 17g

Saturated Fat: 4 1/2g

Trans Fat: 3g

Cholesterol: 35mg

Sodium: 220mg

Total Carbs: 47g

Dietary Fiber: 0g

Sugars: 36g

Protein: 1g

% Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.