Flowerpot Dessert Recipes

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FLOWERPOT CAKES



Flowerpot Cakes image

Plant a delicious surprise on your guests with these springtime delights. Our chocolate cakes, baked in small pots, create the illusion of new growth. Each cake is topped with a creamy layer of chocolate frosting, a smattering of crushed cookies and candy "rocks," and a fresh sprig of mint.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 6

Number Of Ingredients 14

1/3 cup vegetable oil, plus more for pots
3/4 cup unsweetened cocoa powder, plus more for dusting
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 large egg, plus 1 large egg yolk
3/4 cup buttermilk
3/4 teaspoon pure vanilla extract
Quick Chocolate Frosting
1/2 cup crushed chocolate wafer cookies (about 10), for garnish
Multicolored pebble-shaped chocolate candies, for garnish
Mint sprigs, for garnish

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.

FLOWERPOT DESSERT



Flowerpot Dessert image

Your party will really bloom when you bring this petal-perfect dessert out at the end of the meal. "It takes no time at all to make," assures Sidney Gosnell of Enid, Oklahoma. "You simply scoop ice cream into each pot, sprinkle with cookie crumbs and garnish with silk flowers."-Sidney Gosnell, Enid, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings

Number Of Ingredients 5

1 new plastic flowerpot (6-inch diameter)
1 vanilla wafer
1 quart ice cream, softened
1/2 cup chocolate wafer crumbs (about 8 cookies)
Assorted silk flowers

Steps:

  • Wash and dry flowerpot. Place vanilla wafer over drainage hole. Fill pot with ice cream; sprinkle with cookie crumbs. Cover and freeze until firm, about 1 hour. Wash stems of silk flowers and insert into ice cream just before serving.

Nutrition Facts :

ICE CREAM FLOWER POT DESSERTS



Ice Cream Flower Pot Desserts image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 4

1 whole pound cake (store-bought, frozen)
1 gallon ice cream, your favorite flavor
1 package chocolate sandwich cookies, such as Oreo's
1 package gummy worms

Steps:

  • Slice the pound cake (frozen is fine) into 1- to 1 1/2-inch slices. Next, with a biscuit cutter or cookie cutter that fits the bottom of the flower pot, cut the slices into rounds. (You can put the scraps in a zip-top freezer bag and use them at a later date.)
  • Into each of your (washed and dried) flower pots, drop a round of pound cake, lightly pressing to make sure they are all the way down. Hold a straw up against the side of a flowerpot and snip it so it's 1/2 to 1 inch shorter than the top. Then, just use that as a guide to cut the rest of the straws. Stick each straw into the center of each pot, anchoring it into the cake.
  • Now, grab whatever flavor ice cream you'd like to use, and either set it out on the counter to soften it OR nuke it for 20 seconds or so. It needs to be somewhat soft for this step. Just spoon it into the pots, working it around the straw, until it almost reaches the very tip top of the straw. Clean up the top edges of the pot with a damp paper towel. Now return the pots to the freezer until firm.
  • In a food processor, pulse the cookies until they resemble nice, rich topsoil. (You can also crush them in a zip-top bag with a rolling pin.) When they are nice and firm, take the pots out of the freezer. Place a couple of gummy worms on top of the ice cream, then spoon the dirt (crushed cookies) over the top. Be generous here! Place a fresh flower into the straw and serve immediately.

FLOWERPOT CAKE



Flowerpot Cake image

Provided by Food Network Kitchen

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 8

Cooking spray
1 16 1/2-ounce box devil's food cake mix (plus required ingredients)
1 16-ounce tub plus 1 cup milk chocolate frosting
3 tablespoons unsweetened cocoa powder, plus more for dusting
1 24-ounce package white fondant
3/4 teaspoon red gel food coloring
1/4 teaspoon orange gel food coloring
Mint sprigs and edible flowers, for topping

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.

FLOWER POT DESSERT



Flower Pot Dessert image

This fun dessert is served in a plastic flower pot and with an artificial flower in the center. It's great for kids parties or just a laugh at dessert time!

Provided by BabsnTX

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 (16 ounce) package Oreo cookies
1 (8 ounce) package instant chocolate pudding mix
2 cups milk
4 ounces cream cheese
8 ounces Cool Whip
1 (8 ounce) package gummy worms (optional)

Steps:

  • Crush oreos to a fine texture, set aside. Mix the pkg of chocolate pudding with the milk, set aside.
  • Soften the cream cheese and mix with the cool whip.
  • Place a layer of crushed oreos in the bottom of the thoroughly washed flower pot.
  • Layer the pudding mix and cream cheese -cool whip mix ending with the chocolate on top.
  • Sprinkle top of pudding with remaining crumbled cookies.
  • Put an artificial flower in the middle and serve.
  • For some fun for the kids, put the gummy worms in the "dirt".

Nutrition Facts : Calories 1103.4, Fat 51.6, SaturatedFat 25.9, Cholesterol 48.3, Sodium 1519.1, Carbohydrate 151, Fiber 5.3, Sugar 88.8, Protein 14.2

FLOWERPOT BREAD



Flowerpot bread image

Baking homemade bread is a chance for children to get involved in the kitchen, and flowerpots just add to the fun

Provided by Cassie Best

Categories     Snack, Treat

Time 50m

Yield Makes 5

Number Of Ingredients 12

500g granary, strong, wholemeal or white bread flour
7g sachet fast-action dried yeast
1 tsp salt
2 tbsp olive oil , plus extra for the flowerpots
1 tbsp clear honey
a little milk or oil, for brushing
1 tbsp pumpkin, sunflower, sesame or poppy seed
4 tbsp grated cheddar or crumbled feta cheese
1 tbsp chopped rosemary, thyme, oregano, chives or basil
1 tbsp chopped olive or sundried tomatoes
½ tsp chilli flakes
5 small, clean clay flowerpots (see tip below), baking parchment and cling film

Steps:

  • Tip the flour, yeast and salt into a large bowl. Pour in 300ml warm water, the olive oil and honey. Mix with a wooden spoon until the mixture clumps together, then tip out onto a work surface. Use your hands to stretch and knead the dough for about 10 mins, or until it's smooth and springy. Add a little extra flour if the dough feels too sticky.
  • Brush the flowerpots with oil and line the sides with baking parchment. Divide the dough into 5 pieces and shape into smooth balls. Place one ball of dough into each flowerpot and cover with cling film. Leave in a warm place for 1 hr to rise.
  • Heat oven to 200C/180C fan/gas 6. When the dough has doubled in size, remove the cling film from the pots and gently brush with a little milk or oil. Sprinkle with your choice of topping.
  • Place the pots on a baking tray in the oven and cook for 20-25 mins until risen and golden. The pots will be very hot, so be careful when removing from the oven. Leave to cool for 10 mins before turning out and eating.

Nutrition Facts : Calories 434 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium

FLOWERPOT CUPCAKES



Flowerpot Cupcakes image

Impress your guest by being creative! These delectable flowerpot cupcakes made using Betty Crocker™ Super Moist™ cake mix and chocolate frosting are perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 14

1 package (16 oz) ready to bake refrigerated sugar cookies
1/4 cup Gold Medal™ all-purpose flour
24 green toothpicks
1/4 teaspoon orange paste food color
1/4 teaspoon brown paste food color
3/4 cup Betty Crocker™ Super Moist™ devil's food cake mix
4 tablespoons water
2 tablespoons vegetable oil
1 egg
1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 1-lb container)
4 thin chocolate wafer cookies, crushed
1 cup powdered sugar
Purple, blue and yellow paste food colors or desired colors
12 spearmint gumdrops

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Remove 8 squares of cookie dough from package; refrigerate remaining dough until needed. Sprinkle 2 tablespoons of the flour onto work surface. On floured surface, roll dough to 1/8-inch thickness. (DO NOT EAT RAW COOKIE DOUGH AFTER ROLLING OUT ON FLOURED SURFACE.) Cut 24 cookies using 1 1/2-inch flower-shaped cookie cutter. On cookie sheet, place cutouts about 2 inches apart. Insert toothpick into each cookie no more than halfway. Bake 8 to 10 minutes or until light golden brown.
  • Remove remaining dough from package; mix orange and brown food color into dough. Mix until color is evenly blended. Sprinkle remaining 2 tablespoons flour on work surface. On floured surface, roll orange dough to 1/8-inch thickness. Cut 24 cookies using 2 1/4 -inch round cutter. Grease 24 mini muffin cups with shortening. Press dough rounds in bottoms and up sides of mini muffin cups; refrigerate 15 minutes.
  • In medium bowl, beat cake mix, 3 tablespoons of the water, the oil and egg with whisk until blended. Fill dough-lined muffin cups halfway with batter. Bake 18 to 22 minutes or until toothpick inserted into cake comes out clean. Cool completely. Remove from pans. Frost cupcakes with frosting. Sprinkle with cookie crumbs.
  • In small bowl, mix powdered sugar and remaining 1 tablespoon water until smooth. Divide glaze into separate bowls; tint with food colors. Spread on flower cookies; let stand 15 minutes. Dot center of flower cookies with desired color. Insert flower cookies into cupcakes. Flatten each gumdrop; cut each into 4 leaf shapes. Place 2 leaves at base of each flower.

Nutrition Facts : Calories 165, Carbohydrate 26 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 106 mg

FLOWER POT 'BOX' CAKE RECIPE BY TASTY



Flower Pot 'Box' Cake Recipe by Tasty image

Here's what you need: chocolate cake mix, brownie mix, eggs, water, vegetable oil, buttercream frosting, yellow food coloring, red food coloring, brown food coloring

Provided by Katie Aubin

Categories     Desserts

Yield 14 servings

Number Of Ingredients 9

1 package chocolate cake mix
1 package brownie mix
8 eggs
1 cup water
1 cup vegetable oil
4 cups buttercream frosting, divided
30 drops yellow food coloring
11 drops red food coloring
4 drops brown food coloring

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!

Nutrition Facts : Calories 732 calories, Carbohydrate 94 grams, Fat 37 grams, Fiber 2 grams, Protein 8 grams, Sugar 71 grams

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  • Next, with a biscuit cutter or cookie cutter that fits the bottom of the flower pot cut the slices into rounds. (You can put the “scraps” in a Ziploc freezer bag and use them at a later date).**If you desire, line the flower pots with aluminum foil, stopping about 1/2 inch from the rim.
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