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
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
FLOWERPOT CAKE
Provided by Food Network Kitchen
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 8
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.
FLOWERPOT CHOCOLATE CHIP MUFFINS
Children will love to make these yummy double chocolate chip cakes topped with rice paper flowers - perfect for a kids Easter baking project
Provided by Angela Boggiano
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield Makes 10 mini muffins
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly oil the inside of the terracotta pots with a little vegetable oil and place on a baking tray. Place a paper mini muffin case in the bottom of each pot.
- Put the flour, baking powder and cocoa in a bowl and stir in the sugar.
- Crack the egg into a jug and whisk with the milk and remaining oil. Pour this over the flour and cocoa mixture, and stir in with 50g of the chocolate chips. Be careful not to overmix - you want a loose but still quite lumpy mixture. Spoon into the pots up to three-quarters full. Place in the middle of the oven and bake for 12-15 mins until risen and firm. Transfer to a wire rack (still in the pots) and leave to cool.
- Put the rest of the chocolate chips in a small bowl and melt over a small pan of gently simmering water (don't let the water touch the bowl), or put in a microwave-proof bowl and heat on High for 1 min until melted.
- Spread the tops of the muffins with the melted chocolate. Sprinkle over the chocolate decorations and add 2 rice paper wafer daisies to each pot to serve. Will keep for 2 days in an airtight container.
Nutrition Facts : Calories 215 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
FLOWER POT DIRT CAKE
A great non-cook recipe for children to make and serve friends or as a class cooking project. It's a fun and easy introduction to cooking for all.
Provided by Gingerbee
Categories Dessert
Time 10m
Yield 1 8inch flower pot
Number Of Ingredients 7
Steps:
- Line 8-inch plastic flower pot with foil and tape.
- Cream margarine, sugar and cream cheese; set aside.
- In another bowl, mix milk, pudding and cool whip.
- Gradually add to creamed mixture; mix well.
- Beginning with oreo cookies, layer in pot, cookies, pudding, alternating and ending with cookies.
- Refrigerate 2 hours.
- Stick artificial flower (s) in pot with following poem:.
- I know I look strange but dig right in.
- The flower is fake,.
- The dirt is cake.
- I don't need water or Tender Loving Care,.
- Just eat my dirt, till pot is bare.
Nutrition Facts : Calories 5731.8, Fat 314.6, SaturatedFat 171.1, Cholesterol 369.5, Sodium 6395.1, Carbohydrate 686.8, Fiber 10.3, Sugar 533, Protein 66.9
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
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 :
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
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
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