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Flip-Flop Cakes

 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, Michigan
12 ServingsPrep: 2 hours Bake: 30 min. + cooling

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 McCormick® Pure 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

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Flip-Flop Cakes (continued)

Directions (continued)

  • meringue powder. In the bowl of a heavy-duty stand mixer, combine
  • the shortening, butter, milk and vanilla. Beat in sugar mixture.
  • 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.
  • 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.
  • To finish, press candy buttons into sides of cakes; sprinkle cracker
  • crumbs on board to form sand. Store in the refrigerator. Yield: 12
  • servings.