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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.' "

Rate/Review | Read Reviews (6)

Prep Time:
45 Min

Ready In:
2 Hrs 30 Min

Servings (Help)

US Metric Calculate

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

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.
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.
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.