Don't miss another issue…      Subscribe

Flip Flops Cake

 
60

"A fun, easy to make pair of flip flop cakes for many occasions...the beach, picnics, cookouts, etc. Everyone will love them, especially the kids."

Yield

15

servings

Prep

20

min

Cook

55

min

Ready

4

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

Directions

Preheat oven to 350° (325°F for dark or nonstick pan). Grease and flour a 13x9 inch baking pan.

In a large mixing bowl, prepare cake according to directions on the box for a 13x9-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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed