Flower Pot Cakes Recipes

FLOWER POT 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a large bowl, combine cake mix, brownie mix, eggs, water, and vegetable oil, and whisk until batter is thick and smooth.
• Line an 8x7-inch (20x17-cm) terra-cotta pot with foil, ensuring the sides are smooth as possible. Pour batter inside, leave 3 inches of space between the batter and the top of the pot.
• Line a cupcake pan with green cupcake liners and fill each with about ¼ cup (32 g) of batter.
• Put the terra-cotta pot and cupcake pan in the oven at the same time. Place a small pan or oven safe dish under the terra-cotta pot to catch any possible overflow of batter.
• Bake cupcakes for 15 minutes. Bake cake for 45-60 minutes, or until a toothpick comes out clean.
• In a medium bowl, combine 2 cups (455 g) buttercream frosting, 30 drops yellow food coloring, 10 drops red food coloring, and 4 drops brown food coloring to create a terra-cotta orange color.
• In a separate bowl, combine 2 cups (455 g) of buttercream frosting and 1 drop of red food coloring to create a pale pink color.
• Use the foil to lift the cake out of the terracotta pot, and carefully peel off the foil. Use an angled icing spatula to evenly ice the sides of the cake with the terra-cotta orange frosting. Use the spatula or icing scraper to remove excess icing and create a smooth finish. Add an inch (2cm) more of frosting to top rim of the cake, about 1-inch (2 cm) in thickness. Use the spatula or icing scraper to smooth the sides to create the rim of the pot.
• Place a 2D piping tip inside a piping bag and fill it with the pale pink frosting. Twist the end of the piping bag and gently apply even pressure as you make a spiral design from the center out on each cupcake to create a rose.
• Place two toothpicks in the center of the cake and use them to attach a cupcake to the center. Repeat around the rim of the cake with 4 more cupcakes spaced about 2 inches (5 cm) apart. Fold extra green cupcake liners into quarters and place one between each cupcake.
• Enjoy!

FLOWERPOT CUPCAKES

Steps:

• Prepare cake mix batter according to package directions for cupcakes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely., Cut three 9-in. pieces from each fruit roll piece (save small pieces for another use). With a small pastry brush, lightly brush water on one end of a fruit strip. Wrap around bottom of cupcake; press ends together. Repeat with remaining cupcakes. Lightly brush water on one side of remaining fruit strips; fold in half lengthwise. Brush one end with water; wrap around cupcake top, slightly overlapping bottom fruit strip., Press each gumdrop into a 1-1/4-in. circle. With scissors, cut each green gumdrop into four leaf shapes; set aside. Cut one end of each remaining gumdrop into a tulip shape. Gently press a pretzel into each tulip-shaped gumdrop. Gently press gumdrop leaves onto pretzels. Press two flowers into the top of each cupcake.

FLOWER POT CAKES

Steps:

• Prepare cups by cutting off excess height to make a flower pot shape, if necessary.
• Chop the milk chocolate and white chocolate into pieces and place in a microwaveable bowl. Microwave in 30-second intervals until smooth, stirring each time. You can also use a double boiler over medium-low heat.
• Pour 2 tablespoons of melted chocolate into one cup and rotate to coat the interior evenly. Repeat for the remaining cups. Then chill for at least 30 minutes to harden.
• In a medium bowl, beat the cream cheese until fluffy and smooth. Add the powdered sugar, vanilla and whipped cream.
• Remove the pots from the refrigerator. Spoon the cheesecake filling into each cup to 1/4-inch from the top. Then chill for 4 hours to firm up.
• Remove the pots from the refrigerator. Starting at the seams, carefully peel the paper away from the chocolate to expose the cup.
• Top with crushed Oreos to cover the filling completely. Then insert mint sprigs or edible flowers to complete the look. Keep chilled until serving.

FLOWERPOT CAKES

Steps:

• Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa.
• Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute.
• Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack.
• Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake.

OREO-BROWNIE FLOWERPOT CAKES

Steps:

• Wash and dry terra-cotta pots and spray insides with non-stick spray
• Place one Oreo in bottom of each pot to cover hole
• Mix brownie batter and divide evenly among pots
• Place pots on a baking sheet, and bake according to brownie recipe
• Remove from oven and let brownies cool completely
• Place gummy worms on top of cooled brownies
• Cover with a layer of chocolate mousse
• Sprinkle generously with crushed Oreo cookies
• Top with candy rocks and a sprig of fresh mint

FLOWER POT CAKE (OR DIRT CAKE)

Steps:

• 1. 1 (8 inch) new flower pot (plug hole with wax paper) Artificial flowers Gummy worms 1 pkg. (1 1/4 lb.) Oreo cookies, crushed fine in a blender or crumbled by hand) Cream together the following and set aside: 1/2 stick butter 1 c. powdered sugar Blend until thick: vanilla or chocolate pudding 3 1/2 c. milk 1 (12 oz.) container of Cool Whip Add cream cheese mixture and Cool Whip. Layer cookies and pudding mixture in the flower pot. Top with cookies last. Cookies should look like potting soil on top. Add artificial flowers and gummy worms for decoration and attach the following card and a bow to the pot. CARD: I know I look strange, but dig right in.... The flowers are fake but the dirt is cake. I don't need water or tender loving care, Just eat my dirt 'til my pot is bare.

FLOWER POT CAKE

Steps:

• Empty cake mix into a large bowl. Mix in water, oil and eggs. Bake according to package directions. You will have leftover cake -- I usually make mine into muffins and freeze what I dont use.
• Empty pudding mix into another bowl. Add milk and beat, according to package directions. Let thicken in fridge.
• Grind cookies in blender or food processor until you have very fine crumbs that resemble dirt.
• In a bowl, beat cream cheese and maragrine together. Add powdered sugar and beat until smooth and creamy.
• Fold cream cheese micture into thickened pudding.
• Get your flower pot (mine is about 9" tall) and line the bottom with small square of aluminum foil if the pot has drainage holes.
• Layer ingredients into the flower pot in the following order-.
• Cookie crumbs first. Top with crumbled (or small cubes) chocolate cake. Then pudding mixture. Lastly, Cool Whip.
• Repeat layering 3 to 4 times. Top off entire pot with 1" of cookie crumbs.
• Chill until set.
• Garnish with flowers. Add gummy worms if you wish. Serve with spade.

FLOWERPOT DIRT CAKE

Steps:

• In a food processor or blender, crush cookies until fine. Set aside. In a bowl, beat cream cheese, butter and sugar until smooth. In another bowl, mix pudding and milk until well blended. Fold into cream cheese mixture. Fold in whipped topping. In the flowerpot, alternate layers of cookie crumbs and pudding mixture, ending with crumbs. Chill several hours or overnight. Decorate with silk flowers and gummy worms.

FLOWERPOT CAKE

Steps:

• Preheat the oven to 350 degrees F. Line a 6-inch-round and an 8-inch-round cake pan with parchment paper; coat with cooking spray. Prepare the cake mix as directed; divide between the pans and bake 25 to 30 minutes. Let cool.
• Level the tops of the cakes with a serrated knife (save the trimmings). Halve the cakes horizontally. Working on a cake board or plate, stack the 8-inch layers, then the 6-inch layers, frosting between each layer.
• Hold a serrated knife at an angle and trim the edges of the layer cake all the way around to make an upside-down pot shape. Cover the cake with all but 1/2 cup of the remaining frosting; freeze 30 minutes.
• Sprinkle 3 tablespoons cocoa powder on a sheet of parchment; put the fondant on top, make a small well in the middle and put the food coloring in the well. Knead until the color is even.
• Dust a surface with cocoa powder; roll out the colored fondant into a 24-by-6 1/2-inch rectangle, trimming the edges to make them straight. Cut off a 24-by-1 1/4-inch strip of fondant; set aside.
• Wrap the wide piece of fondant around the cake, pressing and smoothing it with your fingers. Trim the excess with a paring knife.
• Reroll the fondant scraps and cut out a 5-inch circle; press the fondant circle on top of the cake to form the pot bottom. Invert the cake onto a board. Lightly brush the thin strip of fondant with water; attach to the top edge of the cake, allowing the strip to come slightly above the edge. Trim the ends.
• Cover the top of the cake with the remaining 1/2 cup frosting, then crumble the cake trimmings on top.
• When ready to serve, stick mint sprigs and edible flowers into the cake.