Flower Pot Birthday Cake
- 2 chocolate cakes baked in 8 inch round pan (you can use the Everyday Chocolate Cake recipe)
- 16 oz package of fresh
- Bamboo skewers
- 1/2 bag large white chocolate nonpareils (can substitute with any disc-shaped chocolate your prefer)
- 14 ounces dark chocolate (one piece)
- Colored sprinkles
- 1 package mint leaves jelly candy
- 1 3/4 stick unsalted butter, softened
- 3/4 cup whole milk
- 1 tablespoon vanilla extract
- 8 cups sifted confectioners sugar
- 1 cup cocoa
Prepare cakes according to instructions.
Level each cake with a knife and spread one cake with 1/4 of the buttercream icing (see below). Sandwich the other cake on top to form the base. Ice the entire cake with the remaining icing.
Cream butter for 1-2 minutes. Add the milk, vanilla, cocoa and half of the confectioners sugar. Beat for approximately 3 minutes. Add the remaining confectioners sugar and beat for another 3 minutes. The icing is ready to use immediately.
Press nonpareils around the top of the bottom of the cake while the icing is still wet. This will help the chocolate to stick.
Using a vegetable peeler, peel the block of dark chocolate to make little chocolate curls. Sprinkle this over the top of the cake to make the flower pot “dirt”.
Wash and dry the strawberries. Insert a skewer into the base of each strawberry. Melt 5 ounces of the dark chocolate. Dip each strawberry into the melted chocolate and sprinkle with colored sprinkles. (The chocolate hardens quickly on the strawberry so make sure you have your sprinkles ready.)
Thread two mint leaves onto each skewer.
Position the strawberry ‘flowers’ on cake by poking one end of the skewer into the cake.
- Strawberries can also be dipped in white chocolate for a different effect.
- A dense cake needs to be used to support the weight of the strawberries if not using suggested Everyday Chocolate Cake.