Betty Crocker Flip Flops Cake
A pair of the cutest flip flop cakes you've ever seen. Great for a picnic, cook out or birthday party. Kids love them.
cake mix, white
more or less as needed
variety of colors as needed
Prepare the cake according to directions on the box for a 13x9-inch pan.
Remove from oven and cool in pan for 15 minutes.
Run a knife around the sides of the pan to loosen the cake; carefully remove from pan to cooling rack. (I just put the wire rack on top of the cake, then carefully turn it upside down). Cool completely, about 1 hour.
Cut cooled cake in half lengthwise. Cut each piece in the shape of a flip-flop. Place both pieces on a foil-covered tray. Freeze both pieces uncovered for about 1 hour for easier frosting (this keeps them from crumbling)
How to make frosting
In a large bowl, mix confectioners' sugar and the meringue powder. In the bowl of a stand mixer, or using a handheld mixer and bowl, combine the shortening, butter, milk, and vanilla. Beat in sugar mixture.
In smaller bowls, mix 1 cup of frosting with the desired food color as needed.
Frost the sides of each flip-flop.
In another small bowl, mix 1 cup frosting with the second desired food color; frost top of each flip-flop.
Place small candies around the side edge of each flip-flop to look like jewels.
Decorate the top of each flip-flop with decorating icing.
Cut two 6-inch pieces from fruit roll; cut pieces in half lengthwise. Arrange on flip-flops for straps. Just before serving, top with flowers.
Store loosely covered.