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• Level the cakes, and position then on a board.
• Cut them to fit in the shape of a flower pot, then fill the layers with chocolate butter cream frosting or chocolate ganache.
• Frost only around the sides of the cake with a thin layer of chocolate butter cream. Make it as smooth as possible. There's no need to frost the top of the cake.
• Measure the cake's height and the circumference (mine was 5 1/2" high by 24" inches around). Set aside the cake.
• Prepare the white fondant and reserve 3 ounces for leaves.
• Using a toothpick, add the Terracotta and Buckeye Brown food coloring to the fondant. Kneed the colors into the fondant until it is evenly spread. Repeat until you've reach the desired color.
• Roll out the fondant about 1/4" thick and cut to the correct size. Wrap around the cake.
• Cut the terracotta pot rim using the same length of fondant but only about 1 1/2" high. Wrap around the top of the cake and secure with a little water.
• Color the reserved white fondant with the green gel food coloring and cut the leaves out using a cutter or template.
• Color the vanilla butter cream using the pink gel food coloring.
• Fill a pastry bag with tip 2D and pipe some rosettes on top of the cake, position the leaves around the rosettes.
•  Feel free to use chocolate sprinkles to make it look like dirt around the flowers,  and of course any kind of other flowers you would like.

What a gorgeous cake, Marta, almost too pretty to eat!!

To learn more about Marta, visit her Facebook page, Treats Come True.