Flower Pot Cake

by Mildred Delgado
(Milledgeville, Georgia)

Flower Pot Cake

I made this flower pot cake for my office coworkers. This is a double chocolate cake. I used a 1/4 sheet cake pan and cut it in two six by six inches squares. Saved the rest of the cake.

Then I stacked them and trimmed the bottom part into a five inches square; I used a pre-measured card board for guidance, so it would look larger on the top than the bottom. Afterwards, I took them apart, sliced them in the middle and filled them with chocolate icing mixed up with Hershey's brand ice cream fudge topping.

I used card board to divide the tiers. I put on a crumbs coat of icing, put in the freezer for about an hour, put a regular coat of icing and smooth it ready for fondant.

I used white fondant. To cut out the fondant, I made a template out of paper of the sides of cake and cut them as appropriate. I air brushed it with cooper sheen color.

I made the leafs ahead of time, five days ahead of needed them so they will dry. I free hand drew different sizes on a piece of paper and cut them to the respective size.

I colored the fondant with leaf green color. I left it sort of marbled to give it an uneven colors on the leaf s for visual effect.

I made the bow ahead of time as well; I colored in red and 5 days after, I air brushed it with a red sheen color. I covered the top of cake with the remaining of the cake I saved it. I crumbled it up and spread it evenly to look like dirt. I placed the leafs and the bow as I seemed visually appropriate.