Flip Flops Cake
"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 servingsPrep
20 minCook
55 minReady
4 hrsIngredients
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.
