Juliet Sear served up a delicious looking succulents and cacti flower pot cake with vegan buttercream on Beautiful Baking with Juliet Sear.

The ingredients for the sponge: 200g dairy free margarine, 250g light brown sugar, 1 tsp vanilla extract, 3 tablespoons agave, 150ml soya or rice milk, 170g coconut yogurt, 475g self-raising flour, 2 teaspoon baking powder, 1 tablespoon cinnamon and ginger.

For the vegan rice crispy treat: 200g vegan vanilla mallows, 60g vegan butter, 130g rice crispy and icing sugar, for dusting.

For the vegan buttercream: 300g Flora dairy free spread, 1kg unrefined icing sugar and 2 tsp vanilla bean paste.

For filling and decorating the plant pot: 750g of ready to roll icing or marzipan and concrete or terracotta (parika and dark brown to achieve terracotta) shades of food colouring paste and icing sugar, for dusting.

For the buttercream coated cacti: a few shades of green and purple food colouring pastes.

For the sand: 125g Biscoff biscuits, finely crushed.

For the final details: coloured icing and Vegan edible pebbles.

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.