FLOWER POT 'BOX' CAKE RECIPE BY TASTY

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Flower Pot 'Box' Cake Recipe by Tasty image

Here's what you need: chocolate cake mix, brownie mix, eggs, water, vegetable oil, buttercream frosting, yellow food coloring, red food coloring, brown food coloring

Provided by Katie Aubin

Categories     Desserts

Yield 14 servings

Number Of Ingredients 9

1 package chocolate cake mix
1 package brownie mix
8 eggs
1 cup water
1 cup vegetable oil
4 cups buttercream frosting, divided
30 drops yellow food coloring
11 drops red food coloring
4 drops brown food coloring

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!

Nutrition Facts : Calories 732 calories, Carbohydrate 94 grams, Fat 37 grams, Fiber 2 grams, Protein 8 grams, Sugar 71 grams

Md Ronol
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I would not recommend this cake to others.


Felicia Ndou
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Overall, I was not impressed with this cake.


Ibrahim Tahir
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The cake was difficult to make.


Royce Johnson
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The cake was a bit dry.


Amber Royster
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This cake was a bit too sweet for my taste.


Brice Keener
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I highly recommend this cake.


Christian Woodruff
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This cake is perfect for any occasion.


Alfred Ben
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I love the way this cake looks. It's so festive.


Waseem Sonu
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This cake is so moist and flavorful.


fraser
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I've made this cake several times and it always turns out perfectly.


Elizabeth Baafi
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This cake was easy to make and turned out beautifully.


Mixoficecreaminabowl 4665
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I made this cake for my daughter's birthday and it was a huge success! She loved the way it looked and it tasted delicious.


Charlene Vos
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This cake was a hit at my party! It was so cute and everyone loved the taste.