Flip-Flops Cake

Flip-Flops Cake

Flip-flopping on what to serve for dessert? Create the talk of the dessert table with delicious colorful "sandals." Print out this template and use it as a guide to cutting and assembling your flip-flops.

Prep Time

45

Minutes

Total Time

4:20

Hrs:Mins

Makes

15

servings

1
box Betty Crocker® SuperMoist® yellow 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
Betty Crocker® assorted gel food colors
About 40 small round candy-coated fruit-flavored chewy candies
1
roll Betty Crocker® Fruit by the Foot® chewy fruit snack (from 4.5-oz box)
2
edible pansy or silk daisy flowers
  1. Heat oven to 350°F (325°F 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 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.
  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 color frosting.
  4. 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.
Makes 15 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To Video
Need some extra help? See how to make it.
How-To Template
Need cutting help? Download the template
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You can use paste food color to get more intense colors without diluting the frosting.
Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 3g),
  • Cholesterol 35mg;
  • Sodium 220mg;
  • Total Carbohydrate 47g
    • (Dietary Fiber 0g,
    • Sugars 36g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.
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