Flower Cake Food

FLOWERPOT CAKE

Steps:

• Preheat the oven to 350 degrees F. Line a 6-inch-round and an 8-inch-round cake pan with parchment paper; coat with cooking spray. Prepare the cake mix as directed; divide between the pans and bake 25 to 30 minutes. Let cool.
• Level the tops of the cakes with a serrated knife (save the trimmings). Halve the cakes horizontally. Working on a cake board or plate, stack the 8-inch layers, then the 6-inch layers, frosting between each layer.
• Hold a serrated knife at an angle and trim the edges of the layer cake all the way around to make an upside-down pot shape. Cover the cake with all but 1/2 cup of the remaining frosting; freeze 30 minutes.
• Sprinkle 3 tablespoons cocoa powder on a sheet of parchment; put the fondant on top, make a small well in the middle and put the food coloring in the well. Knead until the color is even.
• Dust a surface with cocoa powder; roll out the colored fondant into a 24-by-6 1/2-inch rectangle, trimming the edges to make them straight. Cut off a 24-by-1 1/4-inch strip of fondant; set aside.
• Wrap the wide piece of fondant around the cake, pressing and smoothing it with your fingers. Trim the excess with a paring knife.
• Reroll the fondant scraps and cut out a 5-inch circle; press the fondant circle on top of the cake to form the pot bottom. Invert the cake onto a board. Lightly brush the thin strip of fondant with water; attach to the top edge of the cake, allowing the strip to come slightly above the edge. Trim the ends.
• Cover the top of the cake with the remaining 1/2 cup frosting, then crumble the cake trimmings on top.
• When ready to serve, stick mint sprigs and edible flowers into the cake.

FLOWER CAKE

Steps:

• Preheat oven to 325 degrees with a rack in the center. Butter a 13-by-9-by-2-inch cake pan. Line bottom and long sides of cake with parchment paper, allowing at least a 1-inch overhang; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With the mixer running, add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla, and lemon juice and zest.
• With mixer on low speed, add flour mixture, alternating with buttermilk, beginning and ending with the flour mixture, and beating until fully incorporated.
• Pour into prepared cake pan. Bake until light golden brown and a cake tester inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool.
• Place 3 cups buttercream in a medium bowl, and 1/2 cup in each of 2 bowls. Add sunset orange and blushing pink food coloring to the medium bowl, to make peach; set aside. Add golden yellow to a bowl with 1/2 cup buttercream; place in a pastry bag fitted with a #18 Ateco tip and set aside. Tint remaining 1/2 cup buttercream bright yellow, and place in a pastry bag fitted with a #6 Ateco tip and set aside.
• To assemble: Cut out 6 four-inch rounds from cake. Split each round horizontally, creating twelve layers. Spread top of one layer with 3 tablespoons of the peach buttercream. Place a second layer on top of buttercream, pressing gently to adhere. Repeat with remaining layers, creating six filled cakes.
• To make the petals, place a 3 1/2-inch round cutter 1/2 inch in from the edge of one of the cakes, and cut; discard the cut piece. Repeat with four more cakes. Reserve one uncut cake for center of flower.
• Using an offset spatula, frost each of the cakes with 1/2 cup peach buttercream. Start from the center, and work out, making sure to push the buttercream over the sides of the cake. Smooth the buttercream.
• Place the center of the flower on a serving plate or pedestal. Coat the sides of remaining cakes with sprinkles, and place evenly around the pedestal, being sure to position the cut section of each cake against the center cake to adhere.
• Using the piping bag filled with golden buttercream, pipe two rows of small stars around the perimeter of the center of the flower. Using the piping bag filled with yellow buttercream, pipe small dots onto the center of the cake until it is completely covered.

FLOWERPOT CAKES

Steps:

• Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa.
• Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute.
• Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack.
• Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake.

SUNNY FLOWER CAKE

Steps:

• Place one cupcake in the center of a large platter; arrange six cupcakes around the center cupcake. Add an outer ring of remaining cupcakes, forming a flower shape., Tint frosting as desired; generously spread over tops of cupcakes. Pipe on additional frosting to define the flower petals and center. Decorate as desired.

FLOWER POT 'BOX' CAKE RECIPE BY TASTY

Steps:

• 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 8x7-inch (20x17-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.
• Enjoy!

FLOWER POT CAKE

Steps:

• Empty cake mix into a large bowl. Mix in water, oil and eggs. Bake according to package directions. You will have leftover cake -- I usually make mine into muffins and freeze what I dont use.
• Empty pudding mix into another bowl. Add milk and beat, according to package directions. Let thicken in fridge.
• Grind cookies in blender or food processor until you have very fine crumbs that resemble dirt.
• In a bowl, beat cream cheese and maragrine together. Add powdered sugar and beat until smooth and creamy.
• Fold cream cheese micture into thickened pudding.
• Get your flower pot (mine is about 9" tall) and line the bottom with small square of aluminum foil if the pot has drainage holes.
• Layer ingredients into the flower pot in the following order-.
• Cookie crumbs first. Top with crumbled (or small cubes) chocolate cake. Then pudding mixture. Lastly, Cool Whip.
• Repeat layering 3 to 4 times. Top off entire pot with 1" of cookie crumbs.
• Chill until set.
• Garnish with flowers. Add gummy worms if you wish. Serve with spade.