More Great Recipes: Cake | Dessert

Flip Flop Cake


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, covered with foil
2 containers Betty Crocker® Whipped vanilla frosting
Assorted food colors
About 40 small round candy-coated fruit-flavored chewy candies
Assorted colors Betty Crocker® decorating icing (in 4.25-oz tubes) or Betty Crocker® Easy Flow decorating icing (in 6.4-oz cans)
1 roll Betty Crocker® Fruit by the Foot® Green Apple Wave® chewy fruit snack (from 4.5-oz box)
2 edible pansy or silk daisy flowers


Heat oven to 350°(325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.


Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram. Place pieces on tray. Freeze pieces uncovered about 1 hour for easier frosting if desired.


In small bowl, mix 1 cup frosting with food color to make desired color; frost sides of each flip-flop. In another small bowl, mix 1 cup frosting with second food color to make desired color; frost top of each flip-flop. Place small candies around side edge of each flip-flop to look like jewels. Decorate top of each flip-flop with decorating icing. 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.


High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.


Pairs Well With


Notes

This is from bettycrocker.com. Can't wait to make it!

This is so cute and creative! Thanks for posting it. Adriana

OMG.. how cute are those!!! :) Perfect for a beach party.

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