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Yields 6-8 servings
I used a new 10-inch terracotta saucer as a planter for my cactus cakes. You can find them at most home improvement stores in the gardening section. If you also choose to use a terracotta dish, be sure to wash it thoroughly and allow it to dry overnight before using.
Cakes
2 cups (200g) cake flour
1 cup (200g) granulated sugar
2 1/2 teaspoons plus 1/8 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
2/3 cup (5.6oz) whole milk
3 large egg whites
1 1/2 teaspoons vanilla extract
Buttercream frosting and décors
2 cups (452g) unsalted butter, at room temperature
2 lb. bag confectioners’ sugar
1 tablespoon lemon extract
Milk or cream to thin frosting
Juniper green gel food color
Yellow gel food color
1 1/2 cups chocolate cookie crumbs (Oreos recommended)
6 ounces white candy melting wafers
1/4 cup ready-made pink fondant
1/3 cup cacao nibs
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