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Mother’s Day Flower Pot Cake

I made this cake for my mom’s birthday, which we celebrated early, because her birthday is actually today — yes, on Mother’s Day this year! So, since doing twice the cake would have been a terrible idea (well… ok yes, still a bad idea) — we went with this cake instead. Weeks ago I showed my mom the cakes I liked and had saved on Pinterest, and the William Sonoma version of this cake was her favorite.

So naturally, I thought — well, I can do that.

And this is my version of that cake.

This is a rich hand-mixed chocolate cake, with chocolate salted-caramel filling and espresso buttercream frosting. The African Violets and leaves were made from fondant. And a last minute decision to add a little Oreo “dirt” for a little better contrast between the frostings.

Happy Mother’s Day, Mom!

(And happy birthday too).

I love you.

(2 4-inch rounds, 1 6-inch round, 6-layer sculpted cake; serves 1″ portions for 12 people).



4 thoughts on “Mother’s Day Flower Pot Cake

  1. This was not only the most beautiful cake but pretty is as pretty does. Yummy for two days. I loved the cake and the company. Thank you. Mom

    Posted by susan wilson-blatter | May 13, 2012, 1:03 pm
  2. I love her comment. This turned out great! Love it.

    Posted by shouldofeloped | May 14, 2012, 9:51 am

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