Flip-Flops Cake Recipe
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Flip-Flops Cake

By: Betty Crocker®  
"Flip-flopping on what to serve for dessert? Create the talk of the dessert table with delicious colorful 'sandals.' "

Rating: This weblink has been rated 6 times with an average star rating of 4.8 Read Reviews (6)

Rate/Review | 259 people have saved this

Prep Time:
45 Min
Ready In:
2 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 15 servings
 

Ingredients

  • 1 (18.25 ounce) box Betty Crocker® SuperMoist® yellow cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • Tray or cardboard, covered with foil
  • 2 (12 ounce) containers Betty Crocker® Whipped vanilla frosting
  • Assorted food colorings
  • 40 small round candy-coated fruit-flavored chewy candies
  • Assorted colors Betty Crocker® decorating icing (in 4.25-oz tubes) or Betty Crocker® Easy Flow decorating icing (in 6.4-oz cans)
  • 1 roll Betty Crocker® Fruit by the Foot® Green Apple Wave® chewy fruit snack
  • 2 edible pansy or silk daisy flowers

Directions

  1. Heat oven to 350 degrees F(325 degrees F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  2. Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram. Place pieces on tray. Freeze pieces uncovered about 1 hour for easier frosting if desired.
  3. In small bowl, mix 1 cup frosting with food color to make desired color; frost sides of each flip-flop. In another small bowl, mix 1 cup frosting with second food color to make desired color; frost top of each flip-flop. Place small candies around side edge of each flip-flop to look like jewels. Decorate top of each flip-flop with decorating icing. 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.

Footnotes

  • Print out this template and use it as a guide to cutting and assembling your flip-flops.
  • High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 484 | Total Fat: 18.8g | Cholesterol: 42mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2009 by JOSEPHINE aka SPITFIRE FOODIE Supporting Member (Click to learn more about Supporting Membership)
Well I made these last year for my kidlet's birthday. So cute. I used Twizzlers and not Fruit... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2009 by GARSKESD 
This turned out really cute. We used fruit by the foot on the sides of the flip flop instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2009 by STOLZS 
Made this for my twin girls first birthday party - hawaiian theme. They each got their own... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2009 by Carrieh82 
This turned out pretty cute. I made my own buttercream icing so I should have let it harden a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by LisaB 
It came out so cute...everyone loved it.. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2008 by Nannette730 
enjoyale MORE

 
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