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Flip-Flops Cake

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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.

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( 156 Ratings)

156 Ratings

5 Stars 69%

4 Stars 16%

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Member Reviews ( 90 )

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Prep Time 45 min
Total Time 4 hr 20 min
Servings 15

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Need some extra help? See how to make it.

Need cutting help? Download the template

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 3g 3% ),
Cholesterol: 35mg; 35%;
Sodium: 220mg; 220%;
Total Carbohydrate: 47g; 47%
(Dietary Fiber 0g 0% Sugars 36g 36% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 2%;

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:

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

REVIEWS & COMMENTS

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1 - 3 of 90 Reviews View All

Posted 6/22/2012 3:39:55 PM REPORT ABUSE Michele_T said:

Rating:

Very easy to make! But I think I drove myself crazy with the decorating part, next time I'll stick to the basics with frosting only. I made pink lemonade cake with pink lemonade frosting (very sweet/sour), decorated the sides with sprinkles and for the straps I decorated it with nerds candy, came out pretty though! Tip: If you have any left over cake and left over frosting, mix together in a bowl and create cake balls! Freeze for few hours and then dip in chocolate, yum!

This reply was: Helpful Inspiring

Posted 1/6/2012 4:21:57 PM REPORT ABUSE Beka256 said:

Rating:

I have made this twice - once for my birthday and once for a friend. A big hit!! Not very hard to make and I'm no cake decorator. The "straps" were a little bit tricky though.

This reply was: Helpful Inspiring

Posted 8/26/2011 3:09:45 PM REPORT ABUSE tweetmom80 said:

Rating:

this is a cool cake but i found it was hard to crumb coat and frost it. and the fruit by the foot is so hard to work with, then hubby gave me an idea after it was all said and done to use twislers sticks for the straps instead of fruit by the foot. and i aslo found in our area it was hard to find decorative candies. but all in all my girls loved it and it was a different experience making it, as it was my first time making anything but regular cake.

This reply was: Helpful Inspiring