Flip-Flops Cake

Ingredients

• 1 box cake mix yellow
• 12 oz vanilla frosting 
• 1 serving purple gel food coloring assorted
• 40 small m&m candies 
• 1  snack peppers (from 4.5-oz box)
• 2  the petals from dandelion flowers 
• 1 serving frangelico with wrapping paper and plastic food wrap or foil

Equipment

• bowl
• frying pan
• oven
• wire rack
• serrated knife

Directions

1. 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.
2. 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.
3. Using serrated knife, cut rounded top off cake to level surface; place cut side down.
4. Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape. (See link below for diagram and template.)
5. Place pieces on tray.
6. 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.
7. 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.
8. Place small candies around side edge of each flip-flop to look like jewels.
9. 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.