28cm Flower Pot Recipes

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FLOWERPOT CHOCOLATE CHIP MUFFINS



Flowerpot chocolate chip muffins image

Children will love to make these yummy double chocolate chip cakes topped with rice paper flowers - perfect for a kids Easter baking project

Provided by Angela Boggiano

Categories     Afternoon tea, Dessert, Treat

Time 25m

Yield Makes 10 mini muffins

Number Of Ingredients 11

3 tbsp vegetable oil
125g plain flour
1 tsp baking powder
25g cocoa powder
100g golden caster sugar
1 large egg
100ml milk
150g milk chocolate chips
25g chocolate cake decorations such as vermicelli sprinkles or chocolate-coated popping candy
20 rice paper wafer daisies (these come in packs of 12, so get 2 packs)
10 mini teracotta pots (see tip)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Lightly oil the inside of the terracotta pots with a little vegetable oil and place on a baking tray. Place a paper mini muffin case in the bottom of each pot.
  • Put the flour, baking powder and cocoa in a bowl and stir in the sugar.
  • Crack the egg into a jug and whisk with the milk and remaining oil. Pour this over the flour and cocoa mixture, and stir in with 50g of the chocolate chips. Be careful not to overmix - you want a loose but still quite lumpy mixture. Spoon into the pots up to three-quarters full. Place in the middle of the oven and bake for 12-15 mins until risen and firm. Transfer to a wire rack (still in the pots) and leave to cool.
  • Put the rest of the chocolate chips in a small bowl and melt over a small pan of gently simmering water (don't let the water touch the bowl), or put in a microwave-proof bowl and heat on High for 1 min until melted.
  • Spread the tops of the muffins with the melted chocolate. Sprinkle over the chocolate decorations and add 2 rice paper wafer daisies to each pot to serve. Will keep for 2 days in an airtight container.

Nutrition Facts : Calories 215 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

FLOWERPOT CAKES



Flowerpot Cakes image

Plant a delicious surprise on your guests with these springtime delights. Our chocolate cakes, baked in small pots, create the illusion of new growth. Each cake is topped with a creamy layer of chocolate frosting, a smattering of crushed cookies and candy "rocks," and a fresh sprig of mint.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 6

Number Of Ingredients 14

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

Steps:

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

FLOWERPOT CAKE



Flowerpot Cake image

Provided by Food Network Kitchen

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 8

Cooking spray
1 16 1/2-ounce box devil's food cake mix (plus required ingredients)
1 16-ounce tub plus 1 cup milk chocolate frosting
3 tablespoons unsweetened cocoa powder, plus more for dusting
1 24-ounce package white fondant
3/4 teaspoon red gel food coloring
1/4 teaspoon orange gel food coloring
Mint sprigs and edible flowers, for topping

Steps:

  • Preheat the oven to 350 degrees F. Line a 6-inch-round and an 8-inch-round cake pan with parchment paper; coat with cooking spray. Prepare the cake mix as directed; divide between the pans and bake 25 to 30 minutes. Let cool.
  • Level the tops of the cakes with a serrated knife (save the trimmings). Halve the cakes horizontally. Working on a cake board or plate, stack the 8-inch layers, then the 6-inch layers, frosting between each layer.
  • Hold a serrated knife at an angle and trim the edges of the layer cake all the way around to make an upside-down pot shape. Cover the cake with all but 1/2 cup of the remaining frosting; freeze 30 minutes.
  • Sprinkle 3 tablespoons cocoa powder on a sheet of parchment; put the fondant on top, make a small well in the middle and put the food coloring in the well. Knead until the color is even.
  • Dust a surface with cocoa powder; roll out the colored fondant into a 24-by-6 1/2-inch rectangle, trimming the edges to make them straight. Cut off a 24-by-1 1/4-inch strip of fondant; set aside.
  • Wrap the wide piece of fondant around the cake, pressing and smoothing it with your fingers. Trim the excess with a paring knife.
  • Reroll the fondant scraps and cut out a 5-inch circle; press the fondant circle on top of the cake to form the pot bottom. Invert the cake onto a board. Lightly brush the thin strip of fondant with water; attach to the top edge of the cake, allowing the strip to come slightly above the edge. Trim the ends.
  • Cover the top of the cake with the remaining 1/2 cup frosting, then crumble the cake trimmings on top.
  • When ready to serve, stick mint sprigs and edible flowers into the cake.

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