Ingredients Jump to Instructions ↓

  1. 1 (18 1/4 ounce) box Betty Crocker® SuperMoist® yellow cake mix

  2. 1 1/4 cups water

  3. 1/3 cup vegetable oil

  4. 3 eggs

  5. Tray or cardboard, covered with foil

  6. 2 (12 ounce) containers Betty Crocker® Whipped vanilla frosting

  7. Assorted food colorings

  8. 40 small round candy-coated fruit-flavored chewy candies

  9. Assorted colors Betty Crocker® decorating icing (in 4 1/4-oz tubes) or Betty Crocker® Easy Flow decorating icing (in 6.4-oz cans)

  10. 1 roll Betty Crocker® Fruit by the Foot® Green Apple Wave® chewy fruit snack

  11. 2 edible pansy or silk daisy flowers

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F(325 degrees F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.

  2. Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram. Place pieces on tray. Freeze pieces uncovered about 1 hour for easier frosting if desired.

  3. In small bowl, mix 1 cup frosting with food color to make desired color; frost sides of each flip-flop. In another small bowl, mix 1 cup frosting with second food color to make desired color; frost top of each flip-flop. Place small candies around side edge of each flip-flop to look like jewels. Decorate top of each flip-flop with decorating icing. 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.


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