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Kids: Flip-Flop Cakes




Source of Recipe


http://www.tasteofhome.com/Recipes/Flip-Flop-Cakes


Recipe Introduction


Click on link above to view pic of cakes.


List of Ingredients




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


Recipe



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. Yield: 12 servings.

Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

Download the pattern for Flip-Flop Cakes. Here's the link:
http://hostedmedia.reimanpub.com/TOH/Images//Photos/55/44725_FlipFlopCakes.pdf