Flowerpot Cakes

Idy Swimer Recipe By
  • Cooking and Prep: 3 h 45 m
  • Serves: 8
  • Contains:

Here’s a delightful dessert that will add a blooming touch to your Shavuos table. These can be served in individual portions, or grouped together as a centerpiece.

 

Ingredients (13)

For the Cake

For the Fudge

For the Glaze

Start Cooking

Prepare the Batter

  1. Cream the sugar with the butter until fluffy and airy.

  2. Add the eggs, one at a time.

  3. Add the remaining ingredients and mix till smooth.

Prepare the Fudge

  1. In a small saucepan, bring all the ingredients to a boil. Allow to cool.

Assemble the Cakes

Use a piece of baking paper to cover the hole in the bottom of the flowerpot. Brush the paper and inner walls of the flowerpot with oil; then dust with flour or cocoa.

  1. For the planters: Use unglazed flowerpots approximately 3 inches (7½-cm) high with 5-oz. (150-ml) capacity. Bake the pots in the oven before using for 2 hours to sterilize them. (Alternatively, you can prepare the cakes in muffin tins and transfer to the flowerpots later.)

  2. Fill the flowerpots with alternating layers of cake batter, fudge, cake batter, fudge. Each should be about 2/3 full.

  3. Swirl with a fork to create a marble effect. Transfer the pots to a rimmed cookie sheet. Bake at 300°F (150°C) for 45-50 minutes, or until a cake tester inserted into the center comes out clean. Cool.

Prepare the Glaze

  1. Bring all the ingredients to a boil in a saucepan. When it is slightly thickened, pour over the cakes.

Tip:

Top with crushed dairy candies (like Kliks or La Hits) for the planter look, or sprinkle with rock-candy chocolates.

Insert faux leaves in the center for your mini-plant to “blossom.”

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