Potted Garden Cakes
These adorable "Terracotta" potted cupcakes are perfect for a garden party or an Easter dessert!
- 1 pkg (15.25-16.5 oz or 510 g) yellow cake mix (plus ingredients to make cake)
- 24 ice cream cake cones
- 1 pkg (16.6 oz/450 g) chocolate-cream sandwich cookies
- 1 can (16 oz/450 g) chocolate frosting
- Carrot Garnish
- 24 orange gum drops
- 6 green candy ropes
- "Terracotta" cones
- 2 pkgs (12 oz/350 g) orange candy melts
Preheat oven to 350°F (176°C) . Prepare yellow cake mix according to package directions. Using the Large Scoop, place 1 level scoop of batter into each ice cream cake cone. Place cones, open end up, in a Muffin Pan; bake 20-22 minutes or until a wooden pick inserted into the centers comes out clean. Finely process cookies in the Manual Food Processor. Frost tops of cooled cupcakes with chocolate frosting and dip them in the “dirt” cookie crumbs.
- Carrot garnish:
To make "carrots" for garnish, cut a small slit in the wide end of gum drops. Cut green candy ropes into pieces. To make stems, stick candy rope into the slit in the gum drops. Top cakes with “carrots”.
- "Terracotta" cones:
Here's how to dip ice cream cones in orange candy melts and give your Potted Garden Cakes a more elegant finish. Once the cupcakes finish baking in their cones, let them cool. Meanwhile, microwave orange candy melts in 3-Cup Silicone Prep Bowl, uncovered, on HIGH 1 ½ minutes, stirring every 30 seconds, until mostly melted. Dip cones, (not the cake) into melted candy melts, allowing excess to drip off. Place on a waxed paper lined Large Sheet Pan; refrigerate until coating sets. Then frost the cupcake tops and dip into cookie "dirt".
- 24 cones servings