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Recipe by Idy Swimer

Flowerpot Cakes

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Dairy Dairy
Medium Medium
8 Servings
Allergens
3 Hours, 45 Minutes
Diets

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

For the Cake

  • 1 lb (500 grams) butter

  • 2 and 1/2 cups sugar

  • 6 eggs

  • 3/4 cup milk

  • 4 cups flour

For the Fudge

  • 1/4 cup water

For the Glaze

Directions

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

1.

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

2.

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.

3.

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.)

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.

Prepare the Glaze

1.

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

Tips:

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.”
Flowerpot Cakes

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