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Flip-Flops Cake

Name: Flip-Flops Cake
Prep time: 45 min
Total time: 4 h 20 min
Yield: 15
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

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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 colorful "sandals."

By Betty Crocker Kitchens

Updated Dec 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

Make With

Betty Crocker Cake Mix

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.

Need cutting help? Download the template

Tips from the Betty Crocker Kitchens

tip 1
You can use paste food color to get more intense colors without diluting the frosting.
tip 2
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

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

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;