Flip-Flop Cake

1 box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2 containers (12 oz each) Betty Crocker® Whipped vanilla frosting
Assorted food colors
About 40 small round candy-coated fruit-flavored chewy candies
Assorted decorating icing (in 4.25-oz tubes) or Easy Flow decorating icing (in 6.4-oz cans)
1 roll Fruit by the Foot Green Apple Wave chewy fruit snack (from 4.5-oz box)
2 edible pansy or silk daisy flowers

Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan with shortening or spray bottom with cooking spray. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour.

Cover large flat tray or foam display board with wrapping paper and plastic wrap; or cover with foil. 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 resemble 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 at room temperature.

Flip Flop Diagram