Vacation Bible School...Outrigger Island

This year's VBS had an island theme. It was so much fun, but it made me want to go to the beach. Anyway, we had a post VBS meeting to discuss what was good and what could make next year better. I got an email last week about a flip flop cake. What better for our post VBS brunch?!? I was ecstactic about making this cake. I love a good challenge! Here is the recipe with my changes italicized.

Flip Flop Cake adapted from www.bettycrocker.com

1 box Betty Crocker® SuperMoist® yellow cake mix (Whatever cake you like)
Water, vegetable oil and eggs called for on cake mix box

Tray or cardboard, covered with foil

2 containers Betty Crocker® Whipped vanilla frosting (I made my own...recipe follows)

Assorted food colors

About 40 small round candy-coated fruit-flavored chewy candies (I used M&M's)

Assorted colors Betty Crocker® decorating icing (in 4.25-oz tubes) or Betty Crocker® Easy Flow decorating icing (in 6.4-oz cans) (I used my own icing in a piping bag)

1 roll Betty Crocker® Fruit by the Foot® Green Apple Wave® chewy fruit snack (from 4.5-oz box)

2 edible pansy or silk daisy flowers (I didn't use this. I just rolled some of the Fruit by the Foot to make the toe divider)

1. Heat oven to 350°(325°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.
I didn't freeze the cake this time. Next time I definately will because it would have made frosting the sides so much easier.

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. I took 1/2-1 cup frosting in a bowl to make the color for piping. The rest I used to frost the cake.

I used brown sugar around the cakes to look like sand. Then I piped some starfish and a flower in the "sand". I was very pleased with this cake and I will definately do it again!!!