Flip-Flop Cakes
I made this cake for a summer birthday party—it would be fun for a beach party or any summer get-together. You could also set a pair of sunglasses on the graham cracker "sand."—Renae Calkins, Owosso, Michigan12 ServingsPrep: 2 hours Bake: 30 min. + cooling
Ingredients
- 1 package (18-1/4 ounces) white cake mix
- 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
Directions
- 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.
- 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.
- For frosting, in a large bowl, combine confectioners' sugar and
- meringue powder. In the bowl of a heavy-duty stand mixer, combine