Flower Pot Cake

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 657, total fat 19 G., saturated fats 5 G., proteins 3 G., carbohydrates 124 G., fiber 2 G., cholesterol 0 mg, sodium 449 mg, sugar 103 G.

A charming flowerpot cake looks truly impressive, especially if you choose several bright edible flowers for decoration. But if you can't find flowers, fresh mint will do. It's a delicious pairing with a rich chocolate cake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (450g) Devil's Food cake mix + additional ingredients needed
1 jar (450 g) + 1 cup milk chocolate glaze
3 tbsp cocoa powder + extra for sprinkling
1 package of white mastic weighing 680 g.
3/4 tsp red gel food coloring
1/4 tsp orange gel food coloring
Mint sprigs and edible flowers for decoration

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, chocolate sauce, cocoa, edible flowers

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line a 6-inch (15 cm) and 8-inch (20 cm) cake pan with parchment paper; spray with cooking spray. Mix the dough according to package directions; divide the dough among the prepared pans and bake for 25–30 minutes. Let cool.

Trim the domed tops of the cakes with a serrated knife (set aside the trimmings). Cut the cakes in half horizontally. Place the 20 cm cakes on a cake stand or plate, then the 15 cm cakes, frosting each layer.

Holding a serrated knife at an angle, trim the edges of the cake all the way around to create an upside-down pot shape. Frost the cake with the remaining icing, setting aside 1/2 cup; freeze for 30 minutes.

Sprinkle a sheet of parchment paper with 3 tablespoons of cocoa powder; top with the fondant, make a small well in the center, and add food coloring. Knead until the color is uniform.

Dust the surface with cocoa powder; roll out the colored fondant into a 60 x 16 cm rectangle, trimming the edges so they are straight. Cut a 60 x 3 cm strip of fondant; set aside.

Roll a wide piece of fondant around the cake, pressing and smoothing it with your fingers. Trim off any excess with a paring knife.

Re-roll the fondant pieces and cut out a 12 cm circle; press the fondant circle onto the top of the cake pan to form the bottom. Invert the cake onto a board.

Lightly brush a thin strip of fondant with water and attach it to the top edge of the cake, allowing the strip to extend slightly above the edge. Trim the ends.

Cover the top of the cake with the remaining 1/2 cup of frosting and sprinkle with cake trimmings. When ready to serve, garnish the cake with mint sprigs and edible flowers.