Flower Pot Box Cake Recipe By Tasty

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FLOWERPOT CAKES

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



Flowerpot Cakes image

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.

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

FLOWERPOT CAKE

Provided by Food Network Kitchen

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 8



Flowerpot Cake image

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.

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

FLOWER POT 'BOX' CAKE RECIPE BY TASTY

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



Flower Pot 'Box' Cake Recipe by Tasty image

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

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

FLOWER POT CAKE

This is a light, creamy dessert that is lots of fun! Prep/time does not include the time it takes to bake the cake, since that may vary according to the pans you use. Do I need to tell you that you should buy a new flower pot just for this dessert? For fun, garnish with gummy worms and serve with a plastic spade. Note: RZ is refusing to understand "artificial flowers" in the ingredient list- and keeps changing it to edible fresh flowers... but you want fake ones!

Provided by Good Vibe Goddess

Categories     Dessert

Time 30m

Yield 1 flower pot, 8-10 serving(s)

Number Of Ingredients 14



Flower Pot Cake image

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.

Nutrition Facts : Calories 1133.2, Fat 62, SaturatedFat 25.2, Cholesterol 127.6, Sodium 1431.8, Carbohydrate 135.9, Fiber 4, Sugar 80.9, Protein 16.3

1 (18 1/4 ounce) box dark chocolate cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2 (4 ounce) boxes instant chocolate pudding mix
4 cups cold milk
1 (14 ounce) package Oreo cookies
1 (8 ounce) package cream cheese, softened
4 tablespoons margarine
3/4 cup powdered sugar
1 (12 ounce) package Cool Whip
1 plastic flower pot
1 bunch artificial fresh edible flower
gummy worms

FLOWERPOT FRUITCAKE

Here's a new variety of fruitcake folks will surely favor. Mary Kay Calnan of Worthington, Ohio started with a pound cake mix and added traditional spices and raisins to give it a fruitcake flavor. Then she took the recipe a crafty step further by baking it in individual foil-lined flowerpots. "After the cakes are cool, I remove them from the pots and replace the foil with fabric, then fit the cakes back into the pots," describes Mary Kay.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 loaves.

Number Of Ingredients 12



FlowerPot Fruitcake image

Steps:

  • Cut foil into three 12-in. squares. Turn pots upside down; press one square of foil over each as smoothly as possible. Remove shaped foil. Turn pot right side up and press foil down into pots, pressing firmly against all sides. Let extra foil hang over rim of pots to aid in removal later. Generously grease inside of foil and dust with flour; set aside. , In a large bowl, combine cake mix, cinnamon and nutmeg. Add apple juice and eggs; beat on low speed for 30 seconds, then on medium for 3 minutes. Combine raisins and flour; fold into batter. Fill each prepared pot three-fourths full. Sprinkle with almonds. Place pots on a baking sheet. , Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Place pots on a wire rack to cool. When cooled, remove foil liners from pots. Carefully peel off foil and discard. Heat a small amount of corn syrup and brush over tops of loaves. Decorate with candied cherries. Wrap loaves in plastic wrap or with a napkin and put back into pots for gift-giving.

Nutrition Facts :

Heavy-duty aluminum foil
3 clay pots, 4 inches wide and 4 inches deep
1 package (16 ounces) pound cake mix
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup apple juice
2 eggs
1/2 cup golden raisins
1 tablespoon all-purpose flour
1/2 cup slivered almonds
Corn syrup
Red and green candied cherries

FLOWERPOT DIRT CAKE

Every year I host a luncheon to welcome spring. I like to surprise my friends and leave them with a special memory. This delicious cake does the trick. Sometimes people are a little hesitant because they don't think you can really eat out of a clay flowerpot, but once I explain that the pot is new, clean and lined with foil, they like the idea and dig right in!-Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 10



Flowerpot Dirt Cake image

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.

Nutrition Facts :

1 package (15-1/2 ounces) Oreo cookies
1 package (8 ounces) cream cheese, softened
4 tablespoons butter, softened
1 cup confectioners' sugar
2 packages (3.4 ounces each) instant vanilla pudding mix
3-1/2 cups cold whole milk
1 carton (12 ounces) frozen whipped topping, thawed
1 new flowerpot (8 x 10 inches)
Silk flowers
Candy gummy worms

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