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Flip Flops Cake

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  • 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."
Created Jun 5, 2013
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  • 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


  • 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.

Expert Tips

  • Tip 1
    Success: You can use paste food colour to get more intense colours without diluting the frosting.

Nutrition Information

350 Calories, 17g Total Fat, 1g Protein, 47g Total Carbs, 36g Sugars

Nutrition Facts

Serving Size: 15 Servings
Total Fat
Saturated Fat
4 1/2g
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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