It’s the kickoff to summer, and time for Watermelon Cake! It’s not just a cake colored red. The watermelon is the actual cake, liberally coated with cake frosting on top as well as in between the layers of melon! By the way, if you’re wondering if icing really sticks to watermelon, it does indeed with an important tip which I’ve included in the directions. You can use any fruit that’s sweet and in season. For this summertime version I’ve opted for strawberries, blueberries and kiwi, with grapes and peaches as garnish. So head to the produce section and grab a nice seedless watermelon and go make a refreshing masterpiece!
Watch my How To Video for Watermelon Cake here!
- 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
- 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.
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