Nita's Random Thoughts

I've been looking around for some cakes online and finally saw this recipe and thought it would be perfect for my daughter's 3rd birthday. She loves wearing flip flop! I'm sure dear daughter will gonna love it.

Ingredients:

1 10-3/4-ounce frozen pound cake, thawed
3/4 to 1 cup desired-flavor ice cream
1/2 of an 8-ounce carton frozen whipped dessert topping, thawed
Pull-apart licorice twists
Bright-color candy wafers and/or round candies
Graham cracker crumbs (optional)

Directions:
1. Halve pound cake horizontally. Using a serrated knife, cut off the rounded top of the cake so each layer will be level. Cut each half into a flip-flop shape*. Place ice cream in a small bowl and stir to soften. Spread softened ice cream over one of the cakes. Top with second cake. Place ice cream-filled cake on a baking sheet. Cover and freeze until firm (2 to 3 hours). Spread with whipped topping.

2. To decorate, cut the ends of two twists at a diagonal. Insert a toothpick on the underside of each twist. Arrange the two twists with the cut ends together to form a V-shape, inserting toothpicks in cake to hold the twists in place as straps. Arrange candy wafers around base of flip-flop to decorate. Cover cake loosely and freeze until serving time. Serve on a platter sprinkled with graham cracker crumbs as sand, if desired. Makes 6 servings.

3. Tip: To cut flip-flop shape, trace the bottom of a child-size flip-flop (needs to be 7 to 7 1/2 inches long) on a piece of paper. Cut out shape. Place paper, clean side down, on a piece of clean cardboard or sturdy paper; trace shape. Cut out shape. Place cardboard shape on top of one cake half and use a small sharp knife to cut around shape and through cake. Repeat with other cake half.

4. Cake for 12: For a larger crowd, double recipe and make a pair of flip-flop cakes.