August 01, 2009

The Perfect Summer Cake - a Flip Flop!

While everyone has probably seen or made the sandbox or beach pail cakes by now with pudding and crushed graham crackers, here is another version I found, similar but different. Perfect for a beach themed party, a summer cook out or if you are lucky enough to live near the ocean... any time!

Make it a Flip Flop Cake!

1 package (18-1/4 ounces) white cake mix
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 vanilla extract
Pink, blue, yellow and green paste food coloring
Candy buttons
4 pieces red rope licorice
Graham cracker crumbs

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. (Re-size to whatever size you want.) 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.

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