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Flip Flop
Sandal Cupcake
Cake
A taste of
summertime.
Grandma bought my
5-year-old some green flip flops, which she almost never takes off.
When it came time to make a new cupcake cake I asked my little girl
what she wanted, and she had to have a green flip flop sandal cupcake
cake. So,
here it is!
Items Needed:
22 cupcakes
White frosting, about 2 cups
1 pkg. lemon-lime drink mix (no sugar added)
1 Decorator bags & tips #104, #18
Green and blue food coloring
- Lay out cupcakes as shown in the pattern below
(way below). Gently squish
together. Mix drink mix powder in with frosting, then
spread over the cupcakes. Reserve 1/2-3/4 cup of frosting for
sandal band and border.
- Add
some green food coloring and just a little blue food coloring to the
reserved frosting. Put in decorator bag and draw in the sandal bands
with tip #104. Then use the remaining frosting to edge the sandal with
tip #18.
- Cover your flip flop sandal cupcake cake until
you serve it
at the
party. Everyone
will love being able to grab their own piece of the cake.
Tips:
- To make full cupcakes, instead of flat ones,
either use a
Duncan Hines cake mix or fill the cups more full and make 18-22
cupcakes
instead of 24.
- Use canned frosting or homemade frosting. Use
my recipe
or get
two cans of the store bought stuff, just to be sure you have enough.
- Use gel food coloring because it won’t thin the
icing and
make it runny.
- If the icing is too thick, spreading it over
the top of the
cupcakes will pull the tops of the cupcakes off. Thin with half and
half or
milk.
- If the icing is too thin, it will run between
the cupcakes
and make a gooey mess. Thicken with powdered sugar.
- I generally use larger, more open tips for
decorating the
cupcake cakes. They give a more definitive edge to the cake and the
larger
pieces of frosting won’t fall down the small cracks between the edges
of the
cupcakes.
| Yummy
Frosting (enough for a flip flop sandal cupcake cake) |
½
butter or margarine, softened
½ cup shortening
1 tsp. vanilla
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4
cups powdered sugar
2 Tbsp. half and half or milk
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Cream butter and
shortening. Add vanilla and mix. Add sugar,
one cup at a time and continue mixing. Scrape sides as needed. Add half
and
half. The frosting should be easy to spread, and still firm so it won’t
slide
down between the cupcakes. Add more powdered sugar to thicken or more
half and
half to thin the frosting—but add in very small increments.
Keep frosting refrigerated when not using. Mix well before
use because it spreads
easier when it’s warm.
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Cupcake Cakes from Flip Flop Sandal Cupcake Cake
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