Everyone loves cake, but you generally don’t think of it as refreshing. This cake will change all of that. It’s a Watermelon Cake! It’s not just a cake colored red. It’s not a cake using watermelon juice. The watermelon is the actual cake with real frosting. Watermelon Cake is all the rage these days but I have to admit, I was a skeptic. Could you really frost a real watermelon and not have the frosting slide off? Can you decorate it like a real cake? I was delighted to find out that yes, you can and the frosting is not going to slide off because, as it turns out, watermelon when patted dry is the perfect foundation for cake icing. (The secret is to really pat it dry by using lots of paper towels.) There are two ways to make the Watermelon cake. The first is a naked cake where you simple slice the watermelon into tiers and just frost the layers and then garnish with fresh fruit. Or, you can \ frost the entire outside of the cake. You can make a big cake with a large watermelon or a mini version using the smaller sizes. There are new watermelon varieties on the market these days like the Sugar Baby and the Stars “n” Stripes (named for its green stripes streaking across the rind). But I would suggest heading right for the produce manager and ask for the sweetest and most firm watermelon in the store. Then, grab your icing and make a Masterpiece!
Watch my How To Video for Watermelon Cake here!
| Servings |
- 1 medium sized watermelon
- 2 pints whipping cream (more for a large watermelon)
- 1 3 ounce package Jell-O Instant Vanilla Puding
- 2-3 heaping tablespoons powdered sugar
- fruit for garnish may include:
- 1 pint blueberries
- 1 pint strawberries
- 6-7 kiwis
- 2 cups grapes
Ingredients
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- Cut rind (both green and white) off entire watermelon. Make a slice through the bottom to make a base so it will remain steady on a plate. Cut watermelon the size and shape you want your cake. (A flat top cake is easier to garnish with fruit.) Pack paper towels around the entire watermelon to soak up watermelon juice. Refrigerate with paper towels for 1 hour. (The dryer the watermelon, the easier it will be to frost.) Make the Stabilized Whipped Cream Frosting. For each cup of whipped cream used, add 1 tablespoon of instant vanilla pudding and 1 tablespoon of powdered sugar. For sweeter frosting, add more powdered sugar. Whip together until stiff peaks form. Frost cake with spatula or use a 14” or 16” piping bag with large star tip. Frost the entire cake with whipped cream frosting, or just slice in layers and frost the tiers. Decorate with additional fruit. Keep watermelon cake refrigerated until ready to serve. Serve in wedges.
- I have not tried frosting the cake with store-bought butter cream frosting.
