Flower Pot ‘Box’ Cake
featured in 4 Sweet Gifts for Your Valentine
for 14 servings
- 1 package chocolate cake mix
- 1 package brownie mix
- 8 eggs
- 1 cup water ( 240 mL )
- 1 cup vegetable oil ( 240 mL )
- 4 cups buttercream frosting ( 460 mL ) , divided
- 30 drops yellow food coloring
- 11 drops red food coloring
- 4 drops brown food coloring
Fat 37 g
Carbs 94 g
Fiber 2 g
Sugar 71 g
Protein 8 g
Estimated values based on one serving size.
- 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 8×7-inch (20×17-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.
Tasty’s Holiday Recipes
From easy classics to festive new favorites, you’ll find them all here.
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
Spring Flower Pot Cakes
Little flower pot cakes are a fun and tasty dessert idea for spring or Easter. Made with your favourite chocolate cake, then topped with frosting, crumbs, fresh berries, mint and flowers. So adorable!
Hello friends. I hope you’re holding up well given the circumstances. Thankfully, I’ve made several changes to my daily routine over the past year that continue to help through this challenging time. Perhaps I’ll get around to sharing my personal list in an upcoming post. For now, I thought I’d focus on what I consider to be one of the most important. Do you do something every day that sparks joy?
I have many interests, but over time I’ve come to realize that being creative is essential to my well-being. One of my favourite ways to fulfill this need lately is baking. Apparently there are many people stress-baking. Do you find it therapeutic too?
With Easter coming up, I thought it would be fun to share my latest baking project, Spring Flower Pot Cakes. And, thanks to my friend Krista from The Happy Housie and her Seasonal Simplicity series, I’m joining some of my blogging friends too. Whether you’re looking for Easter ideas to do with the kids or simply want to keep yourself distracted or feel some sense of normalcy, we’ve got you covered!
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I must note that I was inspired to make these spring desserts while writing my last post, Put Your Small Plant Pots to Use. Although the technique and recipe I used is different than these flower pot cupcakes, the overall look is similar. I encourage you to put your own spin on these treats using what you have on hand.
How to Make Individual Flower Pot Cakes
Supplies and Ingredients
- 7 small untreated, unglazed terracotta pots (about 3″), thoroughly washed and dried
- boxed chocolate cake mix (for 9×13 pan), or favourite chocolate cake recipe- I used this gluten-free mix
- chocolate frosting (recipe below)
- chocolate wafer or cookie crumbs
- fresh mint, berries and flowers (edible or faux)
Note: See recipe card at bottom of post for full details.
- Prepare terracotta pots, cake and frosting according to recipe below.
- Using knife or back of spoon, evenly spread frosting over top of each cake.
- Sprinkle with chocolate crumbs.
- Decorate each pot with fresh berries, mint and edible or faux flowers.
Be creative with your decorating. As you can see, I added faux daffodils for an Easter look. You could also use edible flowers, such as pansies, cornflowers, daisies, marigolds or others. Check to make sure they’re a culinary variety.
For Easter or a spring celebration, serve these flower pot cakes grouped together in a tray. I used a little crinkle paper as filler. It’s also an easy way to transport them (once we’re able to have gatherings again).
And on that note, for a hostess gift or garden-lover, this wire tray basket is perfect. The pots can be used to plant seeds in once the desserts are eaten. Fun, right?
I think they’d be perfect for a spring shower or Mother’s Day. Hopefully we can get back to socializing before too long…
Individual flower pot cakes made with your favourite chocolate cake, then topped with frosting, crumbs, fresh berries and mint. A fun dessert for Spring!