Flower Pot Cake
Transform your ordinary cake into a blooming masterpiece with this delightful Flower Pot Cake tutorial.
Servings: 6
Calories: 3147kcal
Cost: $20
Equipment
- Food safe paintbrush
- Knife
- Crepe paper flowers
Ingredients
- 3 cake or use a layer cake
- 2 cup icing
- 1 cup edible gold luster dust
- 1 tbsp almond extract
- 1 cup chocolate wafer cookies crushed
- Crepe paper flowers
Instructions
- Stack the cake rounds, frosting between the layers.
- Carve the cake to the shape of your choice. We wanted a modern shaped "planter". So using a knife, we marked a hexagon shape on the top cake layer. And then, slowly cut away the next layers.
- Apply a layer of icing over the entire cake. Chill in the refrigerator for 20-30 minutes. For a perfect finish, use non-imprinted paper towels to get the icing nice and smooth by rubbing the heat of your hands gently across the icing.
- Mix edible gold dust with a small amount of almond extract. Paint the flower pot with the gold mixture for a touch of glamour. Allow to dry.
- Insert the floral wire of each crepe paper flower into the cake, arranging them to mimic a bouquet spilling out of the flower pot.
- Generously sprinkle crushed chocolate cookies over the top of the cake, creating a realistic soil texture.
Nutrition
Calories: 3147kcal | Carbohydrates: 460g | Protein: 13g | Fat: 135g | Saturated Fat: 33g | Polyunsaturated Fat: 56g | Monounsaturated Fat: 38g | Sodium: 1675mg | Potassium: 382mg | Fiber: 3g | Sugar: 338g | Vitamin A: 203IU | Calcium: 48mg | Iron: 8mg