Flip Flops Cake

Directions

Preheat oven to 350° (325°F for dark or nonstick pan). Grease and flour a 13×9 inch baking pan.

In a large mixing bowl, prepare cake according to directions on the box for a 13×9-inch pan.

Remove from oven and cool in pan for 15 minutes. Run knife around sides of pan to loosen cake; carefully remove from pan to cooling rack. (I place the wire rack on top of the pan and quickly turn it upside down and remove pan.) Cool completely, about 1 hour. Cut cooled cake in half lengthwise. Cut each half in the shape of a flip-flop. Place both pieces on a foil covered serving tray. Freeze uncovered about 1 hour (this makes frosting the cakes so much easier, as they don’t crumble).

FROSTING: In a 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 in half lengthwise. Arrange on flip-flops for straps. Just before serving, top with flowers. Store loosely covered.