Betty Crocker Flip Flops Cake

Directions

Preheat oven to 350℉ (180℃) F or 325℉ (160℃) F if using a dark or nonstick pan. Grease and flour a 13×9 inch baking pan.

Prepare the cake according to directions on the box for a 13×9-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.