Follow instructions on cake box and make the batter.
1 box devil's food cake mix
Line an 8-inch-round and 6-inch-round cake pan with parchment paper, coat them with cooking spray
Divide the batter between the pans, bake 25 to 30 minutes, remove from oven and let cool.
After the cakes have cooled, level the tops with a serrated knife. Put the scraps aside and halve the cakes horizontally.
Then stack the 2 8-inch layers and then the 2 6-inch layers. Frost between each of your layers.
Use your knife and trim the edges of the cake, so they look like an upside down flower pot.
Cover the cake with all but ½ cup of frosting and freeze the cake for 30 minutes.
1½ containers milk chocolate frosting
Sprinkle three tablespoons cocoa powder on a sheet of parchment paper. Place the fondant on it, make a well in the middle, add all food coloring and then knead until color is even.
3 tbsp unsweetened cocoa powder, ¼ tsp orange gel food coloring, 24 oz package white fondant, ¾ tsp red gel food coloring
Put more cocoa powder down, place the fondant on top. Next, roll it into a 24-by-6 ½-inch rectangle.
Trim the edges to make them straight. Cut a 24-by-1 ¼-inch strip of the fondant and set it aside.
Wrap the wide fondant around the cake, smooth it and trim the edges.
Take the scraps and reroll them, cut a 5-inch circle and press it on top of the cake to make the pot bottom.
Next, flip the cake over, brush a thin strip of fondant with water. Attach it to the top of the cake and allow it to come slightly above the edge, trim to make even. This will look like the top of the pot.
Cover the top of the cake with the rest of the frosting and crumble the cake trimmings on top to make "dirt."
Finally, insert straws into the cake and put fresh flowers into the tubes. If you don't want to use fresh flowers, make some edible ones like the ones pictured above. Or, buy pre-made candy or fondant flowers online.
straws, fresh or candy flowers