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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I made this cake for a summer birthday partyâit would be fun for a beach party or any summer get-together. You could also set a pair of sunglasses on the graham cracker sand. âRenae Calkins, Owosso, Michigan Ingredients:
1 package white cake mix (regular size) |
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 |
4 pieces red rope licorice |
candy buttons |
graham cracker crumbs |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. To finish, press candy buttons into sides of cakes; sprinkle cracker crumbs on board to form sand. Store in the refrigerator. Yield: 12 servings.
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