FLIP-FLOPS CAKE
Flip-flopping on what to serve for dessert? Create the talk of the dessert table with delicious colorful "sandals."
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h20m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F 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.
- In small bowl, mix 1 container frosting with food color to make desired color for sides of flip-flops. Reserve 1/3 cup frosting from second container. In small bowl, stir second food color into 1 cup of the remaining frosting to make desired color for top of flip-flops.
- 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 (template can be found under the Tips below). 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 color frosting.
- Tint remaining 1/3 cup frosting with food color. 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.
Nutrition Facts : Calories 350, Carbohydrate 47 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 36 g, TransFat 3 g
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
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- 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 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.
Nutrition Facts :
FLIP-FLOPS CAKE
A fun cake from Woman's Day magazine. Made this for my daughter's 10th b-day, and she loved it. I used Funfetti cake mix, whipped frosting, and regular food coloring. The sour belt candies are Air Heads brand. We traced a flip flop on a piece of paper and cut around the cut-out to make the shapes. The cake can be made up to 3 days ahead before frosting. Have fun with it!!
Provided by sydsmama
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- You will also need: graham cracker crumbs; shell-shaped cookies and/or chocolates; gummy fish and starfish (for decoration).
- Heat oven to 350ºF. You'll need a 13 x 9-in. baking pan coated with nonstick spray, bottom lined with wax paper and sprayed. You'll also need a sturdy serving surface about 20 x 16 inches.
- Prepare cake mix as directed for yellow pound cake, using pudding, water, eggs and oil. Pour batter into pan. Bake 35 to 40 minutes, until pick inserted into center comes out clean. Cool 10 minutes on wire rack. Remove from pan, peel off paper and cool completely.
- With long serrated knife, trim top of cake horizontally to make level (if needed). Cut out 2 flip-flop shapes, each about 10 1/2 x 5 inches Place on serving surface.
- Tint 1/2 cup frosting light green. Transfer to small freezer ziptop bag with small hole snipped in one corner. Tint remaining frosting pink. Spread tops and sides of cakes with pink frosting.
- Cut each rainbow sour belt lengthwise into two strips and arrange on cakes to make stripes, cutting as necessary to fit. Pipe decorative border of green frosting around top edges of cakes.
- For straps, cut two 6 1/2-in. pieces from red sour belts. Pinch two ends together on diagonal to attach. Trim remaining ends to round; place on top of one cake. Repeat to make strap for remaining cake.
- Sprinkle serving surface with graham cracker crumbs. If desired, decorate with shell-shaped cookies and chocolates, gummy fish and starfish.
- Each Flip-Flop measures 10 1/2 x 5 inches.
Nutrition Facts : Calories 610.5, Fat 25, SaturatedFat 4.5, Cholesterol 71.4, Sodium 561.7, Carbohydrate 92.6, Fiber 0.5, Sugar 74, Protein 4
STRAWBERRY FLIP-FLOP CAKE
This is fun to make. The marshmallows and strawberries flip-flop, swapping places, while cooking. Try it and see!
Provided by Lorraine of AZ
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan to prevent sticking.
- Spread marshmallows evenly over the bottom. Mix cake as directed on box and pour batter over the marshmallows. Sprinkle the dry gelatin powder over the cake batter. Let strawberries thaw slightly, but do not drain. Spoon here and there over gelatin. With a spoon, drizzle water evenly over the strawberries. Do not stir.
- Carefully place the pan on the center rack of preheated oven. Bake 55 to 60 minutes, or until it tests done with a toothpick in the center and the top is golden brown.
- Cool in pan at least 30 minutes before serving. Store any leftovers in the refrigerator. You can top with whipped cream or ice cream, if desired. When serving you will ss that the marshnallows are now on top and the strawberries are on the bottom. This freezes well.
Nutrition Facts : Calories 299.4, Fat 5, SaturatedFat 0.8, Cholesterol 0.8, Sodium 332.9, Carbohydrate 62.3, Fiber 1.3, Sugar 39.9, Protein 3
BANANA FLIP CAKE
Here's a recipe that will bring back memories of your childhood. Banana flip snack cakes taste just like the banana flips we used to eat when we were kids. -Berta Hagen, Int'l Falls, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Line two greased 15x10x1-in. baking pans with waxed paper and grease the paper. Set aside., In a large bowl, combine the cake mix, pudding mix, milk and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes., Spread batter into prepared pans. Bake at 350° until a toothpick inserted in the centers come out clean, 12-15 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Gently peel off waxed paper., Meanwhile, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; cover and cool to room temperature., In the bowl of a heavy-duty stand mixer, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat on high until fluffy, 10-15 minutes., Place one cake on a large cutting board; spread top with frosting. Top with remaining cake; sprinkle with confectioners' sugar. Cut into squares. If desired, top with whipped topping and sliced bananas. Refrigerate leftovers.
Nutrition Facts : Calories 355 calories, Fat 16g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 372mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 0 fiber), Protein 4g protein.
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