Flowerpot Cake Recipes

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 '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!

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 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.

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.

FLOWERPOT CUPCAKES

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.

RENSHAW BAKING

Steps:

• Prepare your Equipment: Step 1 You will need: 12" cake board, 1m pink ribbon, Cocktail sticks (toothpicks), Sharp serrated knife (for carving), Palette knife, Edge Scraper, Flexi smoothers, Cake smoother, Sharp kitchen knife, Food safe dowel, Dresden tool, Nested set of fluted cutters, Foam pad, Rolling pin, Tin foil, Non-slip matting, Cornflour dusting pouch, Paintbrush, Medium fluffy dusting brush, Cake steamer, Airbrush To create the stone tile-effect cake board:: Step 2 Begin by colouring 500g of Renshaw Extra Ready to Roll Icing with the Rainbow Dust ProGel grey gel colour, before lightly spraying or brushing cooled, boiled water on to your cake board. Roll out the grey sugarpaste to 3-5mm thick and use it to cover the board before trimming the edges with a sharp kitchen knife. Show Hide Step 3 Scrunch up some kitchen foil into a ball and use this to impress texture all over the surface of the sugarpaste. Show Hide Step 4 Using a food safe dowel, press into the icing to form the divisions between the stone tiles. Show Hide Step 5 Turn the board 90° and repeat step 3 to form square tiles. Show Hide Step 6 Neaten up the divisions between the tiles with the wider end of a dresden tool, before retrimming the edge of the board with your kitchen knife. Show Hide Step 7 Fill your airbrush with Rainbow Dust Liquid Colour in black and use this to lightly spray across the surface of the board to highlight all of the texture. Tip: if you find you have a tendency to go too heavy when airbrushing, try diluting down the colour with some food grade alcohol, such as dipping solution. Show Hide Step 8 Use some cooled, boiled water and a paintbrush to clean the airbrush colour out of the grooves between the 'stone tiles.' You want these to be as pale as possible to create the effect of grouting. Show Hide Step 9 If you have access to some titanium dioxide powder, you can mix a little of this with your food grade alcohol to create a white paint that can be used to paint over the 'grouting'. Show Hide Step 10 Set the board aside to dry completely (ideally overnight). Rob has a video demonstrating how to create this style of cake board available at this link - https://youtu.be/YtveLmteAnQ. Show Hide To Make the Plant Pot: Step 11 Level your cakes with a cake leveller or kitchen knife and then invert one to sandwich them together. Show Hide Step 12 Where possible, I always try to carve my cakes before filling them, simply because it is less messy. Using a sharp serrated knife, begin carving around 1-1.5" from the edge of the top cake in a diagonal downwards direction. You want to meet the bottom of the second cake right at its widest point. Show Hide Step 13 Continue to do this all of the way around the cake, ensuring that any sharp corners have been removed entirely. Show Hide Step 14 Remove the uppermost cake and pipe or spread a generous layer of your chosen filling. Show Hide Step 15 Replace the top layer before crumb-coating the entire cake with your buttercream or ganache. Show Hide Step 16 Place in the refrigerator to chill for 20-30 minutes and then apply a second layer of buttercream or ganache, smoothing this to a flawless finish using an edge scraper or flexi-smoother. Once again, place this in the refrigerator to chill for around 30 minutes. Show Hide Step 17 Once you are ready to cover your cake, roll out 1kg of Renshaw Ready to Roll Icing in Colour of the Year, Sapphire Blue to around 3-5mm thick, before brushing the chilled cake with cooled, boiled water. Show Hide Step 18 Carefully drape the sugarpaste over the cake and smooth to attach. Start at the top and then work your way down the sides (Rob has a YouTube video demonstrating how to do this, which you can find at this link: https://www.youtube.com/watch?v=hQ5foDtXhmc). Trim off the excess around the base of the cake. Show Hide Step 19 Hold a flexi-smoother flat against the top of the cake, using a second one to smooth the sides to sharpen the edges. Show Hide Step 20 Measure the circumference of your cake using a tape measure or a length of ribbon and then, using the offcuts of Sapphire Blue sugarpaste, roll out a long thin piece of paste to the appropriate length. Use a ribbon cutter (or a sharp knife) to cut a 1-1.5" strip. Show Hide Step 21 Brush the base of the cake with a little cooled, boiled water and then wrap the strip of paste around the cake, cutting where the ends overlap to form a neat seam. Show Hide Step 22 You can use one of your flexi-smoothers to further blend out this join if you wish, before running a finger around the top of the strip to soften and smooth the cut edge. Show Hide Step 23 If you have an appropriate mould in your caking kit, you might like to add some decorative detailing to your plant pot. To use Renshaw Ready to Roll Icing in Colour of the Year, Sapphire Blue in a mould, you will need to add some Rainbow Dust Tylo Powder to strengthen it. Simply dip the piece of paste into the powder to pick some up and then knead it through the paste. Show Hide Step 24 Follow the manufacturer's guidance on how to use your mould, before adhering the decorations to the pot with cooled, boiled water. Show Hide Step 25 Use a cake steamer to remove any excess cornflour and brushstrokes from the cake and then set it aside to dry (ideally overnight). Show Hide To Make the Fantasy Carnations: Step 26 Begin by forming your centres. These are best made and allowed to dry completely in advance. Roll small pea-sized balls of Renshaw Flower and Modelling Paste in both White and Rose Pink (Rob made 22 pink centres and 11 white centres). Dip cocktail sticks into some cooled, boiled water and then poke them into each of the balls of paste. Show Hide Step 27 Press the balls flat and then place the finished centres into a polystyrene cake dummy to dry completely. You will need between 30-35 flowers to create the finished cake, depending on what combination of different sized blooms you decide to create. Show Hide Step 28 When you are ready to begin creating your fantasy carnations, begin by rolling out a small amount of your Flower and Modelling Paste. Use the smallest fluted circle cutter from a nested set to cut out two circles, returning the rest of your paste to an airtight container or bag to prevent it drying out. Show Hide Step 29 Using the wider end of a dresden tool, thin the edge of each 'flute' on a foam pad. Do not worry if these fray or tear slightly as this will all add to the carnation-like effect. Show Hide Step 30 Brush the centre of the circle with cooled, boiled water, being careful not to make it too wet. Show Hide Step 31 Poke the cocktail stick of one of your flower centres through the middle of the circle and slide it down. Show Hide Step 32 Fold the two halves of the 'petal' over the flower centre and stick them in place. Show Hide Step 33 Brush half one side with more water, before folding the flower over on to itself and sticking it in place. Show Hide Step 34 Turn the flower over and repeat step 33, folding in the other side of the bloom. Looking from above, you should have created an 'S' shape. Add this first layer to all of your flower centres as this will allow each one sufficient time to dry before you move on to the second layer. Show Hide Step 35 Repeat steps 28-31 to prepare the next layer of 'petals.' Show Hide Step 36 This time, pinch the petal in around the first layer allowing it to bunch randomly. Again, allow this layer to dry before adding a third. Show Hide Step 37 To create blooms of varying sizes, you can add between one and four layers of petals to each centre. You may find that you need to use a flower former to support the flowers, once you get to the third and fourth layers of petals. Allow your flowers to dry completely (ideally overnight) before attempting to dust them. Show Hide Step 38 To dust your flowers, use a medium-sized fluffy brush to brush Rainbow Dust Powder Colour across the edges of the petals. Rob used Rainbow Dust Powder Colour in Strawberry to dust his pink flowers and Rainbow Dust Powder Colour in Rose to dust his white flowers. Show Hide Step 39 Use your cake steamer to set the dusts by holding each flower in the stream, being careful not to burn your skin. Return the flowers to the polystyrene cake dummy to dry completely. Show Hide To assemble the cake: Step 40 Spread a small amount of your buttercream or ganache on to the top of the plant pot. Show Hide Step 41 Invert the dried stone-tile effect cake board and carefully place it on top of the cake. Check that it is centred and then place one hand flat on top of the board and one hand underneath the base board. Carefully, flip the cake over before removing the original board, leaving the cake sat on the decorated board. Show Hide Step 42 Cover the exposed cake with a layer of buttercream or ganache. Show Hide Step 43 Take your Renshaw Chocolate Flavour Ready to Roll Icing and knead it until soft. Hand shape the sugarpaste into a shallow hemisphere shape. Show Hide Step 44 Place the hemisphere on top of the plant pot, ensuring it is centred. Show Hide Step 45 Brush the entire top of the cake (including the hemisphere) with cooled boiled water. Show Hide Step 46 Place your Oreos and bourbon biscuits into a food processor and blitz on full power until they are reduced to crumbs. Carefully spoon these onto the surface of the cake, ensuring that the hemisphere of icing and any exposed ganache/buttercream are hidden. Show Hide Step 47 You should be left with a mound of 'soil' on top of your plant pot. Use a clean, dry brush to remove any overspill from the cake board. Show Hide Step 48 To arrange the flowers, start at the centre of the top and push the flower's cocktail stick directly into the mound of Renshaw Chocolate Flavour Ready to Roll Icing. Continue to add additional flowers working in a circular motion, gradually working your way around the central flower, making your way down to the edge of the plant pot. Show Hide Step 49 Spoon a small amount of the soil around the base of the pot - you can also add a 'fallen flower' if you have any left over. To remove one from the cocktail stick, gently twist the stick until you feel it come loose. Show Hide Step 50 To personalise your cake, why not add a gift label created by layering up some leftover pink and white Flower and Modelling Paste and cutting them to shape using your kitchen knife. Show Hide Step 51 A hole can be removed using a medium plunger cutter or a piping tip, while another thin strip of white Flower and Modelling Paste makes a simple ribbon. Use a thin paintbrush and some edible paint, a Rainbow Dust Food Art Pen or even an edible print to add a personalised message to the gift tag before placing it on to the cake board and then you are done! Show Hide And there you have it, your very own plant pot of Mother's Day Flowers - perfect for showing some appreciation to the special person in your life this Mother's Day:

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.

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 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.