Celebrate the joys of spring with Mini Garden Cakes from our friends at Party Pinching! These charming, no-bake treats transform classic Devil Dogs® into delightful edible gardens, complete with fondant vegetables, cookie crumb "soil," and colorful sprinkles. Perfect for Easter, garden parties, or any seasonal celebration, they’re as fun to make as they are to enjoy.

Why You'll Love'em:

• Creative & Whimsical: A unique dessert idea that brings playful garden theme to your table.
• No-Bake Convenience: Skip the oven—easy to assemble with minimal effort.
• Versatile Presentation: Serve in mini loaf pans for individual portions or display as a festive centerpiece.

Add a fresh and fun twist to your springtime dessert lineup with these adorable garden-themed cakes! For the full recipe, including more details and step-by-step pictures, please visit here.

Makes 8 Servings

Ingredients:
1 Carton Drake's® Cakes Devil Dogs
1 Container Chocolate Frosting

1/2 Cup Crushed Chocolate Sandwich Cookies

Green Shamrock or Flower Sprinkles

Green Star Sprinkles

White Flower Sprinkles

Orange Fondant

Green Fondant

Red Fondant

Blue Fondant

White Fondant

Red, Orange, Green Yellow and Blue Edible Markers

White Frosting or Melted Chocolate

Supplies:

6 Mini Loaf Pans with Lids

#1A Piping Tip

Disposable Piping Bag

Mini Shovel Spoons, Optional

Small Silicone Leaf Mold, Optional

Directions:

1. First unwrap a Devil Dog and place in the mini loaf pan.
2. Next unwrap a second Devil Dog and cut ¼ of the cake.
3. Place the ¼ cut piece to fill the gap in the pan.
4. Frost the top of the cake with chocolate frosting using the #1A large round-piping tip
5. Immediately sprinkle the crushed chocolate sandwich cookies on top
6. Make a small carrot shape using the orange fondant.
7. Attach a green shamrock or flower sprinkle by pushing it in to the top of the carrot. You can secure this with a toothpick dipped in water if desired.
8. Next roll out the green fondant and cut in half using a pizza cutter or knife.
9. Then roll the fondant with the rough edges on top to look like lettuce, pinching the bottom to secure.
10. Now make strawberries out of the red fondant and poke little holes using a toothpick
11. Attach a green star sprinkle on top of each strawberry using a toothpick dipped in a little water.
12. Using a yellow edible marker, make a dot in the middle of the white flower sprinkles.
13. Press green fondant into a small silicone leaf mold
14. Mix a little red fondant with blue fondant to make the color of blueberries
15. Then roll a small amount of fondant in a ball to make blueberries
16. Roll out white fondant and cut into small strips using a pizza cutter or knife.
17. Cut the strips into small rectangles for the garden signs. Let dry 24 hours.
18. Draw and label the fruits and vegetables on the signs using edible markers.
19. Attach a toothpick to the back of the signs with frosting or melted chocolate
20. Place the carrots on one side of the cake – I used 5 carrots in a row
21. Next place the lettuce on the other side of the cake
22. Place the strawberries, white flowers and leaves on one side of the cake (again, I used 5 bunches for each row)
23. Repeat the other side using blueberries
24. Place the signs at the end of each row.