Flip-Flop Cakes

Name: Flip-Flop Cakes
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 114 grams butter, softened; 450 grams confectioners sugar; 12 servings Graham cracker crumbs; 4 red rope licorice; 12 servings Candy buttons; 1 Tbsp meringue powder; 61 milliliters milk; 12 servings Pink, blue, yellow and green paste food coloring; 103 grams shortening; 1 teaspoon clear vanilla extract; 1 package white cake mix (regular size)

Flip-Flop Cakes might be just the dessert you are searching for. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 610 calories, 4g of protein, and 25g of fat. This recipe serves 12. Head to the store and pick up butter, confectioners' sugar, pink, and From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. Users who liked this recipe also liked Flip-Flop Cobbler, Flip Flop Cupcakes, and Flip-Flop Hamwich.

Instructions

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.

Ingredients you will need

Cake Mix

Equipment you will use

Baking Pan

Pour batter into prepared pan.

Equipment you will use

Frying Pan

Bake according to package directions. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Equipment you will use

Wire Rack

Oven

Frying Pan

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.

Equipment you will use

Knife

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.

Ingredients you will need

Powdered Sugar

Shortening

Frosting

Vanilla

Butter

Sugar

Milk

Equipment you will use

Stand Mixer

Bowl

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.

Ingredients you will need

Frosting

Licorice

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.

Ingredients you will need

Frosting

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

Ingredients you will need

Cracker Crumbs

Candy

Equipment

Ingredients

Servings:

114grams

butter, softened 450grams

confectioners' sugar 12servings

Graham cracker crumbs 4

red rope licorice 12servings

Candy buttons 1Tbsp

meringue powder 61milliliters

milk 12servings

Pink, blue, yellow and green paste food coloring 103grams

shortening 1teaspoon

clear vanilla extract 1package

white cake mix (regular size)

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.