Tasty Terrarium

A one-of-a-kind, edible terrarium. Give it as a gift, keep it as a decoration or have it for dessert!
By  Jess Sheeran 



  • Glass jar with lid, 12-16oz
  • Unfrosted chocolate cake, 2-3 cups
  • Wilton Green Candy Melts, 12oz
  • Mixed boulder chocolate rocks, 12oz
  • Chocolate sandwich cookies, 1 cup
  • Chunky sea salt, 1 tbsp. 
  • Baker’s twine, 12”-16”

basic supplies

  • Microwave
  • Microwave-safe bowl
  • Pinking shears
  • Food processor or rolling pin
  • Wax paper
  • Spoon and knife

This idea was originally published in our 2016 Holiday issue. Subscribe today and save off newsstand prices! You’ll get ALL the projects delivered to you in six jam-packed issues per year. 

Project Instructions

*tips: Experiment with different snacks and decorations! Switch it up and use a Mason Jar as your vessel. Instead of using cake for dirt, crush up graham crackers to act as sand, for a dry climate look. Gummy worms can be mixed into the cake or cookie layer. If you want a more consistent looking cactus, use small cookie cutters.

1. Fill glass jar with chocolate rocks until glass bottom is fully covered. Set remaining chocolate rocks aside. 

2. Use fork to lightly “scramble” chocolate cake into fluffy, even little pieces. Carefully spoon 3”-4” of cake on top of chocolate rock layer and push down gently.  

3. Grind sandwich cookies with food processor or rolling pin until they resemble dirt. Sprinkle cookie crumbs on top of scrambled chocolate cake. Sprinkle remaining rock pieces on top. Garnish top layer of dirt with chunky sea salt. Repeat until satisfied with terrarium base. 

4. Place candy melts into microwave-safe bowl and heat in microwave for 45 seconds. Stir with spoon. Microwave at 15-second intervals and stir in between each round until candy has melted into frosting consistency. Pour onto 12” piece of wax paper and place another 12” piece of wax paper on top of melted chocolate. Roll with rolling pin until surface is smooth and even. Candy should not be thinner than 1/8”. Place in refrigerator for 10-15 minutes to cool. 

5. Remove chocolate from fridge and carefully fussy cut out cactus shapes and firmly place them in the dirt. Use pinking shears for zigzag edges.

6. Tie baker’s twine around jar mouth.