• Take ice-cream out of freezer and allow to soften at room temperature
  while you prepare the flower pots.
• Remove pound cake from tray, and slice into approximately 1.5cm slices.
• Using the base of the flowerpot as a guide, cut the pound cake into circles
  that are slightly larger than thebase.
• Drop each cakey circle into the bottom of the pot, making sure it’s firmly
  against the bottom. This will help stop the ice-cream from leaking through the
  drainage holes and away from your mouth!
• Stand straws up against the flowerpot and cut to approximately ¾ of the
  height of the pot, or just under the top lip.
• Sit the straws upright in the middle of the pound cake. This will hygienically
  hold the flower stems in place.
• Take the softened ice cream and scoop over the pound cake, around the
  straw until it reaches the top of the straw. Using teaspoons will help!
• Smooth the top of the ice-cream as neat as you can, and clean the edges of
  the pot with a paper towel if you’ve made a mess (I always make a mess!).
• Put all the pots back in the freezer for the ice-cream to firm up.
  

After dinner:

• Cut flowers to fit the flower pot.
• Get your Oreo cookies out and scrape away the white frosting.
• Put the cookies in a plastic bag, twist the top close and fold a kitchen
  towel over it.
• Using a rolling pen or a bottle, gently bash the kitchen towel to crush the
  cookies into fine crumbs.
• Using a teaspoon, spoon the cookie crumbs over the ice cream to
  create the “soil”.
• Insert flowers into the straw holder and spoon more crumbs over the top
  to hide the straw.