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 CAKE FOR BIRTHDAYS.
I made these flip flop cakes for my grand daughter !!!!
Provided by Bernice Mosteller @candychristmas
Categories Cakes
Number Of Ingredients 5
Steps:
- Make cake with the ingredients it calls for on the box. By the same directions. Make it in a 9X 13 pan.
- Cut out a pattern for shoe prints.
- When cake is baked & cooled completely lay patterns on the cake. Turn opposite of each other. Cut the foot pattern out.
- I add extra powdered sugar to thicken the can icing. I put a crumb coating on, put in fridge to set up. Put color of your choice in frosting. Frost the flops.
- I bought Twizzlers & cut (2) 6 inches long for the straps of the flip flops. I cut 2 silk flowers for the toes.
- Place the Twizzlers & flowers on the cake to make it into flip flops. I did some outlining for the borders. I added some pastel M & M's randomly around the sides of the flops. Turn out beautiful.
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
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- Preheat the oven to 350 degrees for regular pans and 325 degrees for nonstick pans. With nonstick cooking oil or spray, grease the bottom and sides of a 13 by 9-inch pan. Make and bake the cake as directed on the box. Remove the cake from the oven and let it cool for 10 minutes. Then, remove the cake from the pan and move it to the cooling rack to cool for 1 hour. After one hour, refrigerate or freeze the cake for an additional hour or until it is firm.
- In small bowl, mix one container of frosting with food color to make the desired color for the sides of the flip-flops. Reserve 1/3 cup of frosting from the second container. In a small bowl, stir second food color into one cup of the remaining frosting to make the desired color for the top of the flip-flops.
- With a serrated knife, cut the rounded top off the cake to level the surface and place the cut side down. Cut the cake lengthwise in half. Continue cutting each piece to form a flip-flop shape. Place both pieces on the tray and spread a thin layer of the frosting mixed for the sides over each entire flip-flop to seal in any crumbs. Refrigerate or freeze the cake 30-60 minutes to set the frosting. With the same remaining frosting color, frost the sides of the flip-flops. With the second frosting color, frost the tops of the flip-flops. With food color, tint the remaining 1/3 cup of frosting.
- To decorate the top edges of the flip-flops with a zigzag line of frosting, spoon tinted frosting into small re-sealable food-storage plastic freezer bag and cut a small tip off one bottom corner of the bag. Decorate the edges of the flip-flops with a zigzag design. Place small candies around the side edge of each flip-flop to look like jewels. Cut two 6-inch pieces from the fruit roll, then, cut the pieces lengthwise in half. Arrange the cut pieces of fruit roll on the flip-flops to make straps. Just before serving, top with flowers. Store loosely covered.
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