Pear Flip Flop Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottom and sides of 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake 1 hour or until firm.
• In small bowl, mix 1 container frosting with food color to make desired color for sides of flip-flops. Reserve 1/3 cup frosting from second container. In small bowl, stir second food color into 1 cup of the remaining frosting to make desired color for top of flip-flops.
• Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram (template can be found under the Tips below). Place pieces on tray. Spread a thin layer of frosting for "sides" over each entire flip-flop to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost sides of flip-flops with the same remaining frosting. Frost tops of flip-flops with second color frosting.
• Tint remaining 1/3 cup frosting with food color. To pipe frosting around top edge of flip-flops, spoon tinted frosting into small resealable food-storage plastic freezer bag and cut small tip off 1 bottom corner of bag. Pipe zigzag design. Place small candies around side edge of each flip-flop to look like jewels. 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.

Steps:

• Preheat the oven to 350 degrees F.
• Spread the almonds on a baking sheet and toast, shaking the pan occasionally, until lightly golden, 15 to 20 minutes. Set aside to cool. Turn the oven temperature down to 325 degrees F.
• Stir together the melted butter, brown sugar, cinnamon, ginger, allspice, cloves and corn syrup and evenly coat the bottom and sides of a 10 inch glass pie plate with the mixture. When the almonds are cool, arrange around the bottom rim of the pie plate, with a few in the center, pressing them into the brown sugar mixture. Arrange the pear halves like spokes of a wheel on top of the brown sugar mixture.
• In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix.
• In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth.
• Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked. Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes out clean. Transfer to a rack and cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary.

Steps:

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

Steps:

• 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.
• 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.
• 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.

Steps:

• Preheat oven to 350 degrees F.
• Butter a 8x8-inch pan.
• Sift together flour, baking powder, salt.
• In a bowl, combine pears, cinnamon, and 1/4 cup of sugar, toss lightly.
• Cream butter and remaining sugar together, add egg and vanilla and mix till the batter is pale and smooth.
• Add milk alternatively with the dry ingredients, starting and ending with flour.
• Pour half of the batter into baking pan.
• Cover with pears, then pour the remaining half of the batter, covering the pears completely.
• Bake for 35-40 minutes, or until toothpick inserted comes out clean.
• Let cool completely.

Steps:

• 1. Cut the butter into chunks and toss into a 9-inch deep-dish pie plate. (Pyrex or ceramic works well.) Place in a 350°F oven for 5 to 8 minutes, or until butter is melted. Meanwhile, whisk together dry ingredients in a mixing bowl. Add milk and vanilla and whisk until smooth. 2. Pour batter over the hot butter; top with the pears. Bake 45 minutes, or until top is browned and a toothpick poked into the center comes out clean. As they bake, the pears will sink to the bottom and form their own layer. 3. Cool 30 minutes; dust with powdered sugar. Serve slightly warm, straight from the dish.

Steps:

• You will also need: graham cracker crumbs; shell-shaped cookies and/or chocolates; gummy fish and starfish (for decoration).
• Heat oven to 350ºF. You'll need a 13 x 9-in. baking pan coated with nonstick spray, bottom lined with wax paper and sprayed. You'll also need a sturdy serving surface about 20 x 16 inches.
• Prepare cake mix as directed for yellow pound cake, using pudding, water, eggs and oil. Pour batter into pan. Bake 35 to 40 minutes, until pick inserted into center comes out clean. Cool 10 minutes on wire rack. Remove from pan, peel off paper and cool completely.
• With long serrated knife, trim top of cake horizontally to make level (if needed). Cut out 2 flip-flop shapes, each about 10 1/2 x 5 inches Place on serving surface.
• Tint 1/2 cup frosting light green. Transfer to small freezer ziptop bag with small hole snipped in one corner. Tint remaining frosting pink. Spread tops and sides of cakes with pink frosting.
• Cut each rainbow sour belt lengthwise into two strips and arrange on cakes to make stripes, cutting as necessary to fit. Pipe decorative border of green frosting around top edges of cakes.
• For straps, cut two 6 1/2-in. pieces from red sour belts. Pinch two ends together on diagonal to attach. Trim remaining ends to round; place on top of one cake. Repeat to make strap for remaining cake.
• Sprinkle serving surface with graham cracker crumbs. If desired, decorate with shell-shaped cookies and chocolates, gummy fish and starfish.
• Each Flip-Flop measures 10 1/2 x 5 inches.