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Flowerpot cake

  • 3:15 Prep
  • 1:05 Cook


  • 2 x 340g packets golden cake mix or 2 quantities Homemade butter cake (see related recipe)
  • 200g packet chocolate freckles
  • Blue, pink, yellow and green food colourings
  • 2 teaspoons blue coloured sugar
  • 1/4 cup shaved dark chocolate

Butter biscuits

  • 60g butter, softened
  • 1/3 cup caster sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 2/3 cup self-raising flour
  • 1/2 cup plain flour
  • 1 teaspoon milk

Royal icing

  • 3 cups pure icing sugar, sifted (see note)
  • 2 eggwhites
  • 1 teaspoon lemon juice

Buttercream icing

  • 250g butter, softened
  • 3 cups icing sugar mixture
  • 2 tablespoons milk


  • You’ll need a 30cm round cake board and 11 skewers.


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease two 7cm-deep, 20cm (base) round cake pans. Line bases and sides with baking paper. Line 3 large baking trays with baking paper.
  • 2
    Make packet cakes following packet directions or homemade cakes (see related recipe). Divide mixture between prepared pans. Bake for 45 minutes or until cooked through. Stand in pans for 5 minutes. Turn out onto wire racks to cool completely.
  • 3
    Make dough: Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add egg, beating until combined. Using a wooden spoon, stir in flour and milk until combined. Turn dough out onto a lightly floured surface. Knead until smooth. Press dough into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
  • 4
    Roll out between 2 sheets baking paper until 5mm thick. Using a 6cm round fluted cutter, cut 9 rounds from dough. Place, 3cm apart, on 2 prepared trays. Press 8 skewers into 8 cookies (see Cooking class, below). Bake for 10 minutes or until golden and firm. Stand on trays for 1 minute. Turn over. Place 1 freckle on each cookie. Transfer to a wire rack to cool completely.
  • 5
    Re-roll dough scraps until 5mm thick. Cut 12 leaves from dough. Press 9 leaves (3 per skewer) on 3 skewers. Place on remaining tray. Place remaining leaves onto tray. Using remaining dough, roll a 5cm dough ball into a 15cm-long log. Cut 10cm from log and shape into a spiral. Place on tray. Press remaining piece underneath spiral to form snail body. Bake leaves and snail for 10 minutes or until golden and firm. Stand on tray for 10 minutes. Transfer to a wire rack to cool completely.
  • 6
    Make royal icing: Lightly whisk eggwhite and lemon juice together in a bowl. Gradually add icing sugar, whisking until smooth and combined.
  • 7
    Divide between 5 bowls. Tint pink, yellow, green and blue, keeping 1 portion plain. Spoon into separate piping bags fitted with 2mm nozzles. Pipe pink, blue and yellow icing around freckles to form petals.
  • 8
    Using white icing, pipe an eye and spiral on snail. Top with blue sugar. Pipe green icing on leaves to form veins.
  • 9
    Make buttercream icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.
  • 10
    Tint pink. Level tops of cakes, if necessary. Place 1 cake on board. Spread top with 1/3 cup icing. Top with remaining cake. Spread icing over top and side of cake. Press freckles into side. Sprinkle with shaved chocolate. Insert skewers. Place remaining cookies around cake. Serve.

Source: taste.com.au


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