Flip-Flops Cake

Name: Flip-Flops Cake
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 15
Cuisine: Mexican
Ingredients: 2 edible pansy or silk daisy flowers; 40 smalls About round candy-coated fruit-flavored chewy candies; 15 servings Betty assorted gel food colors; 1 roll Betty Fruit by the chewy fruit snack (from 4.5-oz box); 2 containers Betty Whipped vanilla frosting; 1 box Betty yellow cake mix; 15 servings Tray or cardboard, covered with wrapping paper and plastic food wrap or foil

The recipe Flip-Flops Cake is ready in approximately 4 hours and 20 minutes and is definitely an amazing dairy free option for lovers of Mexican food. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 2g of fat, and a total of 159 calories. This recipe serves 15. Head to the store and pick up round candy-coated fruit-flavored chewy candies, betty gel food colors, roll betty fruit by the chewy fruit snack, and a few other things to make it today. Only a few people really liked this dessert.

Instructions

Heat oven to 350F (325F 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.

Equipment you will use

Wire Rack

Oven

Frying Pan

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.

Ingredients you will need

Food Color

Frosting

Equipment you will use

Bowl

Using serrated knife, cut rounded top off cake to level surface; place cut side down.

Equipment you will use

Serrated Knife

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.

Ingredients you will need

Frosting

Spread

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.

Ingredients you will need

Food Color

Frosting

Place small candies around side edge of each flip-flop to look like jewels.

Ingredients you will need

Candy

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.

Ingredients you will need

Fruit

Roll

Equipment

Ingredients

Servings:

edible pansy or silk daisy flowers 40smalls

About round candy-coated fruit-flavored chewy candies 15servings

Betty assorted gel food colors 1

roll Betty Fruit by the chewy fruit snack (from 4.5-oz box)2containers

Betty Whipped vanilla frosting 1box

Betty yellow cake mix 15servings

Tray or cardboard, covered with wrapping paper and plastic food wrap or foil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.