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Terracotta Flowerpot

Image of Terracotta Flowerpot

3 egg quantity madeira cake mix
175 g/6 oz jam
175 g/6 oz/ quantity butter icing
2 tbsp apricot jam, warmed and sieved
550 g/1 lb/1⅔ x quantity sugarpaste icing
125 g/4 oz/1/6 quantity royal icing
Dark orange, black, red, silver, green, purple and yellow food colourings
2 chocolate-flake bars, coarsely crushed

Materials And Equipment

1.1 l/2 pt pudding basin
Thin green wire
23 cm/9 in round cake board


Serves: 16


1. Preheat the oven to 160°C/325°F/Gas 3. Grease the basin, line the base with greaseproof paper and grease the paper. Spoon the cake mixture into the prepared basin and smooth the surface. Bake in the centre of the oven for 1¼ hours, or until a skewer inserted into the centre of the cake comes out clean. Cover with kitchen foil for the last 10 minutes if the top begins to brown. Turn the cake out on to a wire rack, peel off the lining paper and leave to cool.

2. Trim the top of the cake flat if it has domed. Cut the cake horizontally into three and fill with the jam and butter icing.

3. Cut out a shallow circle from the top of the cake, leaving a 1 cm/½ in rim around the edge.

4. Brush the outside of the cake and the rim with the apricot jam. Colour two-thirds of the sugarpaste icing dark orange. Measure the circumference of the cake at its widest part and the height, including a turnover for the rim, with string. On a work surface lightly dusted with icing sugar, roll out the icing to these measurements and use to cover the cake. Reserve any trimmings, wrapped in clear film. Leave the cake to dry for 12 hours.

5. Using the reserved trimmings, shape the decorations and handles for the flowerpot. Leave to dry on greaseproof paper. Sprinkle the crushed chocolate into the top of the flowerpot for soil. 

6. Colour a small piece of the remaining sugarpaste icing a very pale orange, roll out into an oblong and fold over to make a seed bag. Colour a little of the icing black and make the seeds. Colour two more small pieces of icing red and silver and shape the trowel. Leave to dry on greaseproof paper.

7. Colour the remaining sugarpaste icing green, purple and a very small amount yellow. Mould individual flower petals with the purple icing and stick them together in flower shapes with royal icing. Roll out the yellow icing and cut out the flower centres with a small knife. Position in the centre of each flower with a small ball of yellow icing, securing with royal icing. Leave to dry on greaseproof paper.

8. Shape the leaves with the green icing using your fingers and mark the veins with a knife. Insert short pieces of wire up some of the stems so you can arrange them in the flowerpot. Leave to dry over the handle of a wooden spoon. Roll out any remaining green icing and snip to represent grass. Paint a design on the seed packet with food colourings.

9. Attach the dark-orange decorations to the flowerpot with royal icing. Arrange the leaves and flowers in the pot. Place the cake on the cake board and position the trowel, seed packet and grass around the outside. Remove the wire from the leaves before serving.

Storing:- The finished cake can be kept in an airtight container for up to three days.

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