Flip-Flops Cake Recipe

Flip-Flops Cake Recipe

Betty Crocker

Kids can wear their flip-flops to the beach and eat them, too, with this flip-flop-shaped cake recipe. Decorate with food colors, chewy fruit snacks, candy, and edible flowers to make the cake look just like a flip-flop.

Ingredients

  • One  16-ounce box yellow cake mix, preferably Betty Crocker SuperMoist yellow cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • containers vanilla frosting, preferably Betty Crocker Whipped vanilla frosting
  • Assorted gel food colors, for decorating
  • 40  small round candies
  • fruit roll, preferably Betty Crockers Fruit by the Foot chewy fruit snack
  • edible pansy or silk daisy flowers

Directions

Preheat the oven to 350 degrees for regular pans and 325 degrees for nonstick pans. With nonstick cooking oil or spray, grease the bottom and sides of a 13 by 9-inch pan. Make and bake the cake as directed on the box. Remove the cake from the oven and let it cool for 10 minutes. Then, remove the cake from the pan and move it to the cooling rack to cool for 1 hour. After one hour, refrigerate or freeze the cake for an additional hour or until it is firm.

In small bowl, mix one container of frosting with food color to make the desired color for the sides of the flip-flops. Reserve 1/3 cup of frosting from the second container. In a small bowl, stir second food color into one cup of the remaining frosting to make the desired color for the top of the flip-flops.

With a serrated knife, cut the rounded top off the cake to level the surface and place the cut side down. Cut the cake lengthwise in half. Continue cutting each piece to form a flip-flop shape. Place both pieces on the tray and spread a thin layer of the frosting mixed for the sides over each entire flip-flop to seal in any crumbs. Refrigerate or freeze the cake 30-60 minutes to set the frosting. With the same remaining frosting color, frost the sides of the flip-flops. With the second frosting color, frost the tops of the flip-flops. With food color, tint the remaining 1/3 cup of frosting.

To decorate the top edges of the flip-flops with a zigzag line of frosting, spoon tinted frosting into small re-sealable food-storage plastic freezer bag and cut a small tip off one bottom corner of the bag. Decorate the edges of the flip-flops with a zigzag design. Place small candies around the side edge of each flip-flop to look like jewels. Cut two 6-inch pieces from the fruit roll, then, cut the pieces lengthwise in half. Arrange the cut pieces of fruit roll on the flip-flops to make straps. Just before serving, top with flowers. Store loosely covered.

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,