Flip Flop Cake

Purse Cake

Butterfly Cake



Baby Booties Cake

1 package cake mix (any non-swirl flavor)
Water, oil and eggs called for on cake mix package
2 tubs Whipped vanilla ready-to-spread frosting
Miniature marshmallows

Heat oven to 350 degrees. Line 24 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Make cake mix as directed on package, using water, oil and eggs. Fill cups 2/3 full.

Bake as directed on package or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Cool completely, about 1 hour.

Remove paper baking cups. Place 2 cupcakes upside down on separate plates. Cut small piece off side of a third cupcake to make a flat surface. Cut third cupcake horizontally in half. Place one half with cut side against cupcake on plate as shown in diagram. Place other half against second cupcake. Repeat with remaining cupcakes.

Frost cupcake booties, attaching toe piece to cupcake with frosting. Decorate booties with marshmallows and bow shapes cut from gumdrops rolled with a rolling pin. Makes 16 servings

Baby Bootie Diagram