Category
🦄
CreativityTranscript
00:00 Hi, I'm Lori Gellman.
00:08 If you're going to be hosting a summer birthday party for a little girl or planning any summer
00:12 party, how about making this really great flip-flop cake?
00:16 Now, I know what you're thinking.
00:18 Who?
00:19 Me?
00:20 But I'm here to tell you, yes, you.
00:21 Or actually, Liev Hansen for the Betty Crocker Kitchens is here to tell you, yes, you can
00:25 do this.
00:26 Hi, Liev.
00:27 How are you?
00:28 Hi, Lori.
00:29 I'm here to tell you that I do have a flip-flop cake.
00:30 Oh, great.
00:31 So, I'll show you how to make it.
00:32 I would love to.
00:33 Okay.
00:34 This is a regular sheet cake that I baked in a 13 by 9 inch pan.
00:36 And I've also pre-mixed some colors.
00:38 And the cake, you can use any cake you want, whatever the birthday girl's favorite is.
00:42 Okay?
00:43 So, we're going to take the cake and basically, we're going to slice off the top of it just
00:46 to make it flat.
00:47 I'm using a serrated knife.
00:48 Just a little bit.
00:49 Not too deep, right?
00:50 No, just the top dome that forms when you bake it.
00:54 Would you like a bite?
00:57 Can I eat that?
00:58 Yeah.
00:59 Okay.
01:00 So, then I'm going to flip it over so that the flat side is here.
01:03 And now, I'm going to cut it right down the middle.
01:05 So, one of those cakes will do two flip-flops.
01:07 Yes, two flip-flops.
01:08 A little pair.
01:12 And instead of just going ahead and cutting the shape of a flip-flop out, you know, you
01:16 might mess up and then you're going to have to bake another cake.
01:18 I recommend making a template.
01:20 Okay?
01:21 Okay, so you just place them down.
01:23 And I'm going to use a small knife to cut it out and have a little bit more control.
01:25 Okay.
01:26 And then, I'm just going to carve around it.
01:31 So, we're going to do a crumb coat right on this inverted sheet pan.
01:39 What's a crumb coat?
01:40 A crumb coat is just a thin layer of frosting that seals in all the crumbs.
01:44 I'm just going to spread it on as thin as possible.
01:47 So, that will be your all-over color.
01:49 These are pink flip-flops.
01:50 Mm-hmm.
01:51 Yep.
01:52 Got it.
01:53 And just around the sides, too.
01:54 Mm-hmm.
01:55 And that creates a little lip of frosting.
01:56 And then, all you have to do to get rid of it is just come in, sort of like a little
01:58 airplane landing and then taking off again and scrape off that little lip of icing.
02:03 Okay.
02:04 Okay, so I have one done.
02:05 It's kind of an interesting-looking knife you're using there.
02:08 What is that?
02:09 This is actually an offset spatula.
02:10 There's, like, a little bend in it.
02:13 And it allows you to get into tight areas, like this right here, and frost it a little
02:17 bit better.
02:18 But if you only make one cake a year, chances are you could use just a regular butter knife?
02:22 You could use a butter knife.
02:23 Mm-hmm.
02:24 Okay.
02:25 So, I actually do have one that I've already crumb-coated.
02:28 Okay.
02:29 And I've chilled it for about 30 minutes, and it's ready to be iced.
02:32 So, we can start the decorating process, if you want.
02:34 Let's go, because that looks like the most fun part.
02:37 Okay.
02:38 Thank you.
02:39 Ooh, those look good.
02:40 Okay.
02:41 So, we're ready for the final coat.
02:43 Now, what I do for these is I actually start on the sides first.
02:47 And I've made an accent color of purple, just to set it off a little bit from the top color.
02:53 And...
02:55 Those frosting colors are gorgeous.
02:59 Aren't they fun?
03:00 I'm frosting the sole of the flip-flop in the purple.
03:03 That'll give it a nice accent color.
03:05 And the top we'll do in pink.
03:07 So, I have it all covered.
03:09 I'm just gonna go around one more time, just to smooth it out a little bit.
03:12 I'm just gonna take off as much of the purple frosting as I can, just by sliding my offset
03:17 spatula towards the center.
03:18 You're not worrying about wrecking the pink?
03:20 You don't have to worry about being too neat on the top, because we're gonna frost some
03:23 pink frosting right on top.
03:24 So, I'm gonna take a dollop, place it on.
03:29 Now, here also, you wanna go up to the edge.
03:32 But if it's not as perfect as you want it to be, don't worry, because we're gonna do
03:34 a little border to hide where the two colors meet.
03:38 How thick is this layer?
03:39 This is a thin layer.
03:40 It's a little less than a quarter inch.
03:42 Just enough to cover the purple, so that it doesn't come through in this coat.
03:46 Okay.
03:47 So, we're ready to start the decorating.
03:49 So, I have these large...
03:51 You can use, like, a pancake spatula.
03:53 I'm just gonna put it right underneath.
03:57 My hand under it.
04:00 And then, just gently place it down.
04:02 So, is there a trick to doing it?
04:06 Well, you just wanna make sure that you get the spatula right underneath the cake, and
04:10 push it in, as far as it'll go.
04:12 And you start to lift it a little bit, and then place your hand underneath, towards the
04:16 back.
04:17 And then, place it down.
04:19 And again, just slide it out the same way that you pulled it in.
04:22 And now, we're gonna start the decorating.
04:24 So, what we have here is some yellow frosting, and I've actually placed some in a pastry
04:29 cone.
04:30 I'm just gonna start piping.
04:31 So, basically, I'm just squeezing with consistent pressure, but moving the bag up and down,
04:36 to create that little zigzag pattern.
04:38 You always do such a crisp end.
04:40 Is there a trick to doing that?
04:41 Yeah, it's called tailing off.
04:43 And what you do is, as you're squeezing, you release the pressure, and then you pull away.
04:48 If you keep squeezing as you pull up, you'll get a little tail.
04:53 Okay.
04:55 So, now, we can add some little candies, just as decoration.
05:01 We have some fun candies here, that sort of match our color theme.
05:06 And basically, you can just stick them sort of one up, one down.
05:12 Whatever way you want.
05:13 One up, yep.
05:14 And just...
05:15 You can get these at any store, can't you, these candies?
05:16 Yep.
05:17 Grocery stores, the bulk candy shops, your corner candy store.
05:21 You can find them all over.
05:22 Okay, now, basically, we have fruit roll-ups, okay?
05:26 And I've cut them.
05:27 I've sort of trimmed them into a little triangular shape at both end, and I folded down about
05:31 a quarter inch, and that'll just give it a little stability.
05:34 And then, I put one end in here, and then I wrap it around, like that.
05:38 I can do it on both sides.
05:41 Are patterned fruit roll-ups hard to find?
05:43 No, you can find those at the grocery store.
05:44 They're pretty easy to find.
05:45 And we'll do that for both sides.
05:53 You can find solid colored ones, too.
05:55 It doesn't really matter, just as long as it sort of matches the cake you're doing.
05:58 Well, for the final touch, we can just take some silk flowers, and we can press them right
06:02 between the straps.
06:04 Pretty.
06:05 The only inedible thing on this cake.
06:07 Yes, and there you go.
06:08 Look good enough to wear.
06:09 Yes.
06:10 Thank you so much.
06:11 Thank you.
06:12 This is fantastic.
06:13 I can't wait to go to a beach party so I can take these.
06:14 And if you're actually going to do a beach party theme, it's fun to have sand buckets
06:18 on the table and fill them with goodies.
06:20 You can also use sunglasses, beach balls, and seashells to decorate.
06:24 And of course, this flip-flop cake can be frosted in any color you like.
06:27 You should have fun with it.
06:28 I'm Lori Gelman.
06:29 [BLANK_AUDIO]