Name: Flip-Flop Cakes
Prep time: 2 h
Cook time: 2 h
Yield: 1
Ingredients: 1 package white cake mix (regular size) -; 3-3/4 cups confectioners' sugar -; 1 tablespoon meringue powder -; 1/2 cup shortening -; 1/2 cup butter, softened -; 1/4 cup milk -; 1 teaspoon clear vanilla extract -; Pink, blue, yellow and green paste food coloring -; 4 pieces red rope licorice -; Candy buttons -; Graham cracker crumbs -

Recipe information

Cooking:

2 hour

Servings per container:

Source:

More details

Ingredients for - Flip-Flop Cakes

1. 1 package white cake mix (regular size) -

2. 3-3/4 cups confectioners' sugar -

3. 1 tablespoon meringue powder -

4. 1/2 cup shortening -

5. 1/2 cup butter, softened -

6. 1/4 cup milk -

7. 1 teaspoon clear vanilla extract -

8. Pink, blue, yellow and green paste food coloring -

9. 4 pieces red rope licorice -

10. Candy buttons -

11. Graham cracker crumbs -

How to cook deliciously - Flip-Flop Cakes

1. Stage

Line a 13-in. x 9-in. baking pan with waxed paper and grease the paper; set aside. Prepare cake mix according to package directions. Pour batter into prepared pan. Bake according to package directions. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

2. Stage

Trace flip-flop pattern onto waxed paper; cut out. Arrange pattern over cake; with a sharp knife, cut out. Flip pattern and cut out a second flip-flop. Discard scraps. Transfer cakes to a covered cake board.

3. Stage

For frosting, in a large bowl, combine confectioners' sugar and meringue powder. In the bowl of a heavy-duty stand mixer, combine the shortening, butter, milk and vanilla. Beat in sugar mixture.

4. Stage

Tint 1 cup frosting pink; frost tops of cakes. Tint 1 cup frosting blue; frost sides of cakes. Insert licorice ends into cakes to form straps of flip-flops.

5. Stage

Tint 1/4 cup frosting yellow. Using a #4 round tip, pipe decorative lines on top of shoes. Using a #17 star tip, pipe rosettes where straps meet. Tint remaining frosting green. Using a #352 leaf tip, pipe leaves around rosettes.

6. Stage

To finish, press candy buttons into sides of cakes; sprinkle cracker crumbs on board to form sand. Store in the refrigerator.