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CreativityTranscript
00:00 Hi, I'm Lori Gelman from Howdini.com.
00:06 If you're going to be hosting a summer birthday party for a little girl or planning any summer
00:10 party, how about making this really great flip-flop cake?
00:13 Now, I know what you're thinking.
00:15 Who, me?
00:16 But I'm here to tell you, yes, you.
00:19 Or actually, Liev Hansen for Betty Crocker Kitchens is here to tell you, yes, you can
00:23 do this.
00:24 Hi, Liev.
00:25 How are you?
00:26 Hi, Lori.
00:27 I love the idea of a flip-flop cake.
00:28 Oh, great.
00:29 Do you want to show me how to make it?
00:30 I would love to.
00:31 Okay.
00:32 This is a regular sheet cake that I baked in a 13 by 9 inch pan.
00:34 I've also pre-mixed some colors.
00:36 And the cake, you can use any cake you want, whatever the birthday girl's favorite is.
00:40 So we're going to take the cake and basically we're going to slice off the top of it just
00:44 to make it flat.
00:45 I'm using a serrated knife.
00:46 Just a little bit.
00:47 Not too deep, right?
00:48 No, just the top dome that forms when you bake it.
00:52 Would you like a bite?
00:55 Can I eat that?
00:56 Yeah.
00:57 Sure.
00:58 Okay.
00:59 So the flat side is here.
01:01 And now I'm going to cut it right down the middle.
01:03 So one of those cakes will do two flip-flops.
01:05 Yes, two flip-flops.
01:06 A little pair.
01:09 And instead of just going ahead and cutting the shape of a flip-flop out, you know, you
01:14 might mess up and then you're going to have to bake another cake.
01:16 I recommend making a template.
01:17 Okay?
01:18 Okay, so you just place them down.
01:20 And I'm going to use a small knife to cut it out and have a little bit more control.
01:23 Okay.
01:24 And I'm just going to carve around it.
01:33 So we're going to do a crumb coat right on this inverted sheet pan.
01:37 What's a crumb coat?
01:38 A crumb coat is just a thin layer of frosting that seals in all the crumbs.
01:42 I'm just going to spread it on as thin as possible.
01:45 So that'll be your all-over color.
01:46 These are pink flip-flops.
01:47 Mm-hmm.
01:48 Yep.
01:49 Got it.
01:50 And just around the sides, too.
01:52 And that creates a little lip of frosting.
01:53 And all you have to do to get rid of it is just come in, sort of like a little airplane
01:56 landing and then taking off again, and scrape off that little lip of icing.
02:01 Okay, so I have one done.
02:03 It's kind of an interesting-looking knife you're using there.
02:06 What is that?
02:07 This is actually an offset spatula.
02:08 There's, like, a little bend in it.
02:10 And it allows you to get into tight areas, like this right here, and frost it a little
02:15 bit better.
02:16 But if you only make one cake a year, chances are you could use just a regular butter knife?
02:20 You could use a butter knife.
02:21 Mm-hmm.
02:22 So I actually do have one that I've already crumb-coated.
02:27 And I've chilled it for about 30 minutes.
02:29 And it's ready to be iced.
02:30 So we can start the decorating process if you want.
02:32 Let's go, because that looks like the most fun part.
02:35 Okay.
02:36 Thank you.
02:37 Ooh, those look good.
02:38 Okay.
02:39 So we're ready for the final coat.
02:42 Now what I do for these is I actually start on the sides first.
02:45 And I've made an accent color of purple, just to set it off a little bit from the top color.
02:50 And...
02:51 Those frosting colors are gorgeous.
02:56 Aren't they fun?
02:57 I'm frosting the sole of the flip-flop in the purple.
03:00 That'll give it a nice accent color.
03:02 And the top we'll do in pink.
03:04 So I have it all covered.
03:06 I'm just going to go around one more time, just to smooth it out a little bit.
03:10 I'm just going to take off as much of the purple frosting as I can, just by sliding
03:13 my offset spatula towards the center.
03:16 You're not worrying about wrecking the pink?
03:17 You don't have to worry about being too neat on the top, because we're going to frost some
03:20 pink frosting right on top.
03:22 So I'm going to take a dollop, place it on.
03:27 Now here also, you want to go up to the edge.
03:29 But if it's not as perfect as you want it to be, don't worry, because we're going to
03:32 do a little border to hide where the two colors meet.
03:35 How thick is this layer?
03:36 This is a thin layer.
03:38 It's a little less than a quarter inch.
03:40 Just enough to cover the purple so that it doesn't come through in this coat.
03:44 Okay.
03:45 So now we're ready to start the decorating.
03:48 So I have these large, you can use like a pancake spatula.
03:51 I'm just going to put it right underneath.
03:55 My hand under it.
03:58 And then just gently place it down.
04:00 So is there a trick to doing it?
04:03 Well, you just want to make sure that you get the spatula right underneath the cake
04:07 and push it in as far as it'll go.
04:10 And you start to lift a little bit, and then place your hand underneath, towards the back.
04:15 And then place it down, and again, just slide it out the same way that you pulled it in.
04:20 And now we're going to start the decorating.
04:22 So what we have here is some yellow frosting, and I've actually placed some in a pastry
04:26 cone.
04:27 I'm just going to start piping.
04:30 So basically I'm just squeezing with consistent pressure, but moving the bag up and down to
04:34 create that little zigzag pattern.
04:36 You always do such a crisp end.
04:37 Is there a trick to doing that?
04:39 Yeah, it's called tailing off.
04:41 And what you do is, as you're squeezing, you release the pressure.
04:45 And then you pull away.
04:46 If you keep squeezing as you pull up, you'll get a little tail.
04:50 So now we get to add some little candies, just as decoration.
04:59 We have some fun candies here, sort of match our color theme.
05:04 And basically you can just stick them sort of one up, one down, one up.
05:12 You can get these at any store, can't you?
05:14 Yeah, grocery stores, the bulk candy shops, your corner candy store.
05:18 You can find them all over.
05:20 Okay, now basically we have fruit roll-ups.
05:24 And I've cut them, I've sort of trimmed them into a little triangular shape at both ends.
05:28 And I folded down about a quarter inch, and that'll just give it a little stability.
05:32 And then I put one end in here, and then I wrap it around like that.
05:36 I can do it on both sides.
05:39 Are patterned fruit roll-ups hard to find?
05:40 No, you can find those at the grocery store.
05:42 They're pretty easy to find.
05:44 And we'll do that for both sides.
05:51 You can find solid colored ones too.
05:52 It doesn't really matter, just as long as it sort of matches the cake you're doing.
05:55 Well, for the final touch, we can just take some silk flowers, and we can press them right
06:00 between the straps.
06:01 Pretty.
06:02 The only inedible thing on this cake.
06:05 Yes, and there you go.
06:06 Look good enough to wear.
06:07 And eat.
06:08 Thanks, Leigh.
06:09 I can't wait to go to a beach party so I can actually make this and bring it and impress
06:12 my friends.
06:13 And if you're going to do a beach party theme, it's fun to have sand buckets on the table
06:17 and fill them with goodies.
06:18 You can also use sunglasses, beach balls, and seashells to decorate.
06:22 And of course, this flip-flop cake can be frosted in any color you like.
06:25 You should really have fun with it.
06:27 I'm Lori Gelman for Howdini.com.
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