Mother's Day

Flower Pot Chocolate Cake

Mother's Day Flower Pot Cake | Chapters by S.

Mother’s Day is around the corner and instead of splurging on overpriced flowers that die within a week, why not make something from the heart? My mom loves gardening and specifically blue flowers. So to mark the occasion I went for a small chocolate flower pot cake with mint and a few simple blue flowers. Recipe and Tips below, enjoy!

STEP 1: THE CAKE

Making the cake is the easiest and quickest part about all this. As you might now by now I never look up recipes but instead go by ratios. If you need a refresher, have a look at my post about ratios HERE. The recipe below actually makes 4 flower pot cakes, but you can scale it to however many you need.

Mother's Day Flower Pot Cake | Chapters by S.
Mother's Day Flower Pot Cake | Chapters by S.

STEP 2: THE FROSTING

I chose to make a cream cheese frosting because I prefer the taste, however if you go for buttercream you’ll end up with a much smoother fondant.

Mother's Day Flower Pot Cake | Chapters by S.
Mother's Day Flower Pot Cake | Chapters by S.

STEP 3: THE DECORATION

My top tip for fondant is to only buy white and stock up food colour instead. That way you are completely flexible and can create any colour you need whenever you need it. For the flower pot I used yellow, red and a bit of black to create a more muted orange.

Mother's Day Flower Pot Cake | Chapters by S.
Mother's Day Flower Pot Cake | Chapters by S.
Mother's Day Flower Pot Cake | Chapters by S.
Mother's Day Flower Pot Cake | Chapters by S.
Mother's Day Flower Pot Cake | Chapters by S.

Mother's Day Chocolate Flower Pot Cake

Give something special this Mother's Day. Instead of buying expensive flowers, why not bake a miniature chocolate flower pot cake?
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: Global
Servings: 4 small flower pot cakes

Ingredients

The Cake

  • 150 g flour
  • 150 g sugar
  • 150 g butter
  • 150 g eggs (2 eggs)
  • 3 tbsp cocoa powder
  • 1 tsp vanilla extract

The Frosting

  • 80 g cream cheese
  • 80 g powdered sugar
  • 1 tbsp cocoa powder
  • 1 tsp Vanilla Extract

The Decorations

  • 1 kg White Fondant
  • 2 leaves mint
  • food colour (brown / orange for pot, colours for flowers)

Instructions

The Cake

  • Mix butter and sugar together to make a fluffy buttercream texture
  • Add eggs and vanilla extract, mix, add flour and cocoa power, mix again
  • Bake at 170C for 30 min
  • When cool, cut into squares and cut off the outer "baked" layers of of the cake
  • Put two squares together and cut off sides to make flower pot shape

The Frosting

  • Mix all ingredients together until smooth
  • Fill and cover cake layers with frosting

The Decorations

  • Colour the fondant with Food Colouring
  • Roll out fondant and measure your flower pot to know how much you need
  • Cover the flower pot and cut off excess. Smooth out any bumps
  • Cut a thin strip of fondant and attach it to the top of the pot with a bit of frosting to make it stick
  • Crumble up the leftover cake bits and add to top of pot
  • Add further decorations as desired (flowers, leaves etc.)

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