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1
Preheat the oven to 350 degrees F. Line a 6-inch-round and an 8-inch-round cake pan with parchment paper; coat with cooking spray.
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2
Prepare the cake mix as directed; divide between the pans and bake 25 to 30 minutes.
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3
Let cool.
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4
Level the tops of the cakes with a serrated knife (save the trimmings).
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5
Halve the cakes horizontally.
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6
Working on a cake board or plate, stack the 8-inch layers, then the 6-inch layers, frosting between each layer.
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7
Hold a serrated knife at an angle and trim the edges of the layer cake all the way around to make an upside-down pot shape.
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8
Cover the cake with all but 1/2 cup of the remaining frosting; freeze 30 minutes.
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9
Sprinkle 3 tablespoons cocoa powder on a sheet of parchment; put the fondant on top, make a small well in the middle and put the food coloring in the well.
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10
Knead until the color is even.
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11
Dust a surface with cocoa powder; roll out the colored fondant into a 24-by-6 1/2-inch rectangle, trimming the edges to make them straight.
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12
Cut off a 24-by-1 1/4-inch strip of fondant; set aside.
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13
Wrap the wide piece of fondant around the cake, pressing and smoothing it with your fingers.
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14
Trim the excess with a paring knife.
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15
Reroll the fondant scraps and cut out a 5-inch circle; press the fondant circle on top of the cake to form the pot bottom.
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16
Invert the cake onto a board.
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17
Lightly brush the thin strip of fondant with water; attach to the top edge of the cake, allowing the strip to come slightly above the edge.
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18
Trim the ends.
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19
Cover the top of the cake with the remaining 1/2 cup frosting, then crumble the cake trimmings on top.
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20
When ready to serve, stick mint sprigs and edible flowers into the cake.
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21
Photograph by Lisa Shin
