Succulent Desserts with Edible Bowls
These succulent desserts with edible bowls take some time and patience to make, but how cool are these?! I think they would be perfect for April Fools’ Day or for someone who absolutely loves succulents! See the video tutorial and supply list below.
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Succulents come in all kinds of shapes, colors, and sizes, so you can really get creative with your succulent desserts. I used modeling chocolate to make the leaves, but you could also use fondant. I just prefer the taste of modeling chocolate 🙂
I used Wilton and Crystal Colors edible dusts to add color to the leaves. I think adding a little bit of pink to the ends of the leaves really brings the succulents to life!
The marble edible bowls are my favorite thing about these desserts! My family knew right away that the succulents were edible but I had them fooled with these planters! 😉 I used my chocolate cookie recipe baked in a Wilton ball pan to make the bowl shape.
To create the marbled effect, I added a few drops of black food coloring to the modeling chocolate and mixed it just a bit and then rolled the modeling chocolate to about 1/8″ thick before wrapping the chocolate cookie bowls.
After I applied the modeling chocolate to the cookie bowls, I glazed them with edible glue. This edible glue dries to the touch, but it does remain somewhat soft so you have to be careful when handling the bowls because they get dented pretty easily.
Here’s what you’ll need to make these succulent desserts with edible bowls
- Chocolate cookie dough (recipe in my Cookie Art Club)
- White modeling chocolate (about 1 pound)
- Cake (here’s my favorite recipe), baked and cut into 1″ layers
- Buttercream frosting (I used canned chocolate frosting)
- Chefmaster food coloring in Coal Black, Forest Green, and Lemon Yellow
- Edible glue
- Mini ball pan, greased
- 4-½” round cookie cutter
- 1-¾” round cookie cutter and 2-¼” round cookie cutter
- Decorator brushes
- Wilton color dust in Lime Green, Deep Pink, and Brown
- Crystal Colors color dust in Snowflake
Instructions
- Begin by cutting 4-½” rounds from a chilled sheet of cookie dough. Press the rounds into a greased mini ball pan.
- Use a tablespoon to smooth the dough and press it into the pan.
- Cut an “x” in the bottom of each one so that the dough doesn’t puff up when it bakes.
- Bake the cookies at 350˚ Fahrenheit for 10-12 minutes. Bake the cookie scraps, as well.
- Allow the cookies to cool completely and remove them from the pan. Use a small metal spatula to help loosen them if they’re sticking.
- Knead the modeling chocolate to soften it.
- Add a few drops of black food coloring to about ⅔ of the modeling chocolate and continue to knead it (save the other ⅓ for later). You don’t want all of the color to be completely mixed in, just mix it until it is marbled.
- Roll the modeling chocolate on a piece of parchment paper to about 1/8″ thick.
- Cut 4-½” rounds from the modeling chocolate.
- Wrap the cookie bowls in the modeling chocolate rounds.
- Use a decorator brush to apply edible glue to the marbled modeling chocolate to glaze it.
- Color the remaining ⅓ of the modeling chocolate with forest green and lemon yellow food coloring.
- Make a small base to build the succulent with the green modeling chocolate.
- Take about ½” pieces and form them into leaves. Press each leaf into the modeling chocolate base.
- Continue to add leaves, gradually making them smaller and smaller as you move toward the center of the succulent.
- Dust the succulent with edible dust in white and pink to give them a more realistic look.
- Create different types of succulents by making the leaves different shapes.
- Place the leftover cookie scraps into a food processor to grind them up to make the dirt for the pots.
- Cut 2 cake rounds for each succulent using the 1-¾” cutter and2-¼” cutter.
- Pipe a small amount of chocolate frosting (or your favorite flavor) at the bottom of the cookie bowl.
- Place one of the smaller cake rounds into the bowl and add another layer of frosting.
- Place the larger cake round on top and cover it with frosting.
- Dip the frosting into the cookie crumbs.
- Attach the succulent with more frosting.