Flip-Flop Cakes

Directions

1. 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. 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. 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. 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. 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. 6
   To finish, press candy buttons into sides of cakes; sprinkle cracker crumbs on board to form sand. Store in the refrigerator.