Making a Flip Flop Cake

Most of my favorite designs come from specific orders for cakes. I speak with the customer and we brainstorm the perfect cake for their party.

Flip Flop CakeWhile I have a nice library of technique books, I’ve actually only duplicated the design of one cake. Everything else I’ve made has been completely original. A lot of people are inspired by watching what others do, yet for me, watching cake shows stifles my creativity. A favorite college art professor of mine didn’t show examples: she had learned during her career that students would borrow too much from the demo. I found that I worked harder and felt prouder of my art in that class than in any other that I took in college. This extends to my cakes today. Cakes are a wonderful creative outlet for me! Sometimes I have orders where someone wants me to copy my own design: that’s fun!

I created this flip flop cake for my daughter. We decided to have a summer theme for her half-birthday (and her brother’s: they celebrate together and he let her pick, so he’s up for choosing next time.) What better way to celebrate summer than with a flip flop cake?

Interested in making your own? You can customize so many things to your choosing, but my step-by-step directions will get you started on a perfectly fun summer cake.

  • Bake a 1/4 sheet cake. Use any recipe you like. Cut out a piece of parchment paper in the shape of a flip flop using the cake pan as a guide. Make it as large as the cake pan will allow.
  • Get out a large amount of any color fondant and knead it until it is pliable. It helps to warm it in the microwave for a few seconds.
  • Roll out the fondant using a plastic fondant rolling pin. Roll on a silpat mat, or on a large piece of parchment paper. To add flowers or other images, use a small cutter to cut out shapes in various spots on the flip flop background. * For easier transferring, move the flip flop base shape to parchment paper before doing the cutouts.
  • Select your second color and get out that fondant. Warm fondant and roll out to the same thickness as your flip flop cut out. Cut out the shapes with a small cutter and fill in the holes that you cut out on the main shape.

  • Roll out fondant strips for the straps. Use a cutter to cut 1/2 inch wide strips.
  • Slice the tips of the strips into an angled shape.
  • Place the strips on the flip flop to dry. Use small pieces of plastic to hold the strips up, making that classic flip flop strap shape.
  • Use a flower cutter to cut the flower, then allow it to dry over something to make it curve upward.

  • Take the cooled cake you baked and place the flip flop parchment piece on top of it. Using a sharp serrated knife, slice the cake straight down around the edges of the pattern. Save cake scraps to enjoy later 😉
  • Frost the top and sides of the cake with icing of your choice.
  • Now (very carefully) transfer the flip flop top to the cake. Lay it gently on top of the cake. It is okay to have a little bit of excess on the sides as that will get covered with the final border. Use your flower cutter to cut a different color flower to place on the sides of the cake. They will stick nicely in the icing.
  • Use a shell tip (#21 or #32) to pipe a bottom border around the flip flop.  Then pipe your top border.

  • Place your flower on top of the straps, putting a little dot of fondant in the middle for the center. Use icing to affix the fondant center.

Enjoy your delicious cake with friends and family! Make sure to take plenty of pictures.  Use a sharp knife for cutting through the fondant when serving.

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