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Flip-Flops Cake

Flip-Flops Cake
  • Prep 45 min
  • Total 4 hr 20 min
  • Servings 15
Flip-flopping on what to serve for dessert? Create the talk of the dessert table with delicious colorful "sandals."
Updated December 14, 2018

Ingredients

  • 1 box Betty Crocker™ Super Moist™ 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

Steps

  • 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 (template can be found under the Tips below). 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
4 1/2g
23%
Trans Fat
3g
Cholesterol
35mg
11%
Sodium
220mg
9%
Potassium
40mg
1%
Total Carbohydrate
47g
16%
Dietary Fiber
0g
0%
Sugars
36g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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