Flip Flops Cake

Prep 45 min
Total 4 hr 20 min
Servings 15

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Flip flopping on what to serve for dessert? Create the talk of the dessert table with delicious colourful "sandals." ...MORE + LESS -

Ingredients

1 box Betty Crocker* SuperMoist* Golden Cake Mix

Water, vegetable oil and eggs called for on cake mix box

Tray or cardboard, covered with wrapping paper and plastic food wrap or foil

2 containers Betty Crocker* Whipped Vanilla Frosting

Assorted gel food colours

About 40 small round candy-coated fruit-flavoured chewy candies

1 roll Betty Crocker* Fruit by the Foot* Chewy Fruit Snack (from 128 g box)

2 edible pansy or silk daisy flowers

Steps

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1

Heat oven to 350ºF (325ºF for dark or nonstick pans). Grease or spray bottom and sides of 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake 1 hour or until firm.
2

In small bowl, mix 1 container frosting with food colour to make desired colour for sides of flip-flops. Reserve 1/3 cup frosting from second container. In small bowl, stir second food colour into 1 cup of the remaining frosting to make desired colour for top of flip-flops.
3

Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram. Place pieces on tray. Spread a thin layer of frosting for "sides" over each entire flip-flop to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost sides of flip-flops with the same remaining frosting. Frost tops of flip-flops with second colour frosting.
4

Tint remaining 1/3 cup frosting with food colour. To pipe frosting around top edge of flip-flops, spoon tinted frosting into small resealable food-storage plastic freezer bag and cut small tip off 1 bottom corner of bag. Pipe zigzag design. Place small candies around side edge of each flip-flop to look like jewels. Cut two 6-inch pieces from fruit roll; cut pieces lengthwise in half. Arrange on flip-flops for straps. Just before serving, top with flowers. Store loosely covered.