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Flowerpot Cakes

We used six unglazed, untreated terra-cotta flowerpots (each with a six-ounce capacity, about 3 inches tall and 3 1/2 inches across the top). Thoroughly wash the new pots in hot water before using.

  • yield: Makes 6
Photography: Anna Williams

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Ingredients

  • 1/3 cup vegetable oil, plus more for pots
  • 3/4 cup unsweetened cocoa powder, plus more for dusting
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 large egg, plus 1 large egg yolk
  • 3/4 cup buttermilk
  • 3/4 teaspoon pure vanilla extract
  • Quick Chocolate Frosting
  • 1/2 cup crushed chocolate wafer cookies (about 10), for garnish
  • Multicolored pebble-shaped chocolate candies, for garnish
  • Mint sprigs, for garnish

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake.

Source
The Martha Stewart Show, March 2004

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Reviews (5)

  • KrystynaInSydney 5 May, 2013

    I think these look great BUT DON'T YOU NEED TO PREPARE the TERRACOTTA POT BEFOREHAND??

  • annijo 25 Apr, 2011

    THESE LITTLE CAKES ARE MOIST, RICH AND VERY CHOCOLATY. I USED 3/4C BATTER IN EACH POT (PURCHASED AT MICHAELS). THE BATTER MADE 7 POT CAKES. WHEN COOLED I SLICED THE TOPS OFF EVEN WITH THE POTS AND PUT ON A NICE THICK LAYER OF THE RECOMMENDED CHOCOLATE ICING. I PUT A CUTE LITTLE TRUFFLE FILLED ROBINS EGG ON THE TOP OF EACH AND DUSTED WITH CRUSHED CHOCOLATE GRAHAM CRACKERS BECAUSE THAT'S WHAT I HAD AVAILABLE. THE ICING RECIPE WILL FROST ABOUT 10 FLOWERPOT CAKES. THESE WERE A HIT FOR EASTER DINNER.

  • deener_mae 16 Jul, 2009

    I made these cakes for my sisters bridal shower as the favor. Except I frosted them, and made chocolate flowered lollipops out of colored chocolates, put them in the cake, wrapped them in cellophane and tied wtih a bow. They were adorable and unique.

  • MamaYeoh 27 Apr, 2009

    My mother use to make these years ago. She would use a green straw and place a daisy in the straw or different flowers. No, we didn't eat the flower. :P Very cute and very yummy. A nice childhood memory.

  • NatLizAn 23 Apr, 2008

    How cute!! I love this. Perfect for a girls brunch or dinner. I bet the cake is yummy too. Has to be from Martha. =) I wonder where to get the candy pebbles.