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You will also need: graham cracker crumbs; shell-shaped cookies and/or chocolates; gummy fish and starfish (for decoration).
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Heat oven to 350 degrees F. You'll need a 13 x 9-in.
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baking pan coated with nonstick spray, bottom lined with wax paper and sprayed.
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You'll also need a sturdy serving surface about 20 x 16 inches.
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Prepare cake mix as directed for yellow pound cake, using pudding, water, eggs and oil.
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Pour batter into pan.
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Bake 35 to 40 minutes, until pick inserted into center comes out clean.
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Cool 10 minutes on wire rack.
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Remove from pan, peel off paper and cool completely.
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With long serrated knife, trim top of cake horizontally to make level (if needed).
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Cut out 2 flip-flop shapes, each about 10 1/2 x 5 inches Place on serving surface.
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Tint 1/2 cup frosting light green.
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Transfer to small freezer ziptop bag with small hole snipped in one corner.
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Tint remaining frosting pink.
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Spread tops and sides of cakes with pink frosting.
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Cut each rainbow sour belt lengthwise into two strips and arrange on cakes to make stripes, cutting as necessary to fit.
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Pipe decorative border of green frosting around top edges of cakes.
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For straps, cut two 6 1/2-in.
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pieces from red sour belts.
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Pinch two ends together on diagonal to attach.
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Trim remaining ends to round; place on top of one cake.
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Repeat to make strap for remaining cake.
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Sprinkle serving surface with graham cracker crumbs.
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If desired, decorate with shell-shaped cookies and chocolates, gummy fish and starfish.
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Each Flip-Flop measures 10 1/2 x 5 inches.
