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 Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine Global
Servings 4 small flower pot cakes
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)
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 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.)