watermelon cake

watermelon cake

It has been a couple of weeks since I last posted. I have been busy with life’s challenges and had a bit of a mental block when it came to this blog….Hence, this post is a quick one to document how I made a cake that looked like a watermelon for my son’s 2nd birthday. Given watermelon was his favorite fruit at the time, he was pretty pleased and I too was stoked with the result. It was so realistic that many people thought it was a real watermelon on the party table. When I heard some of the kids at the party refused to eat the fondant and buttercream because they thought it was the “rind” of the watermelon I had to have a little chuckle.

Here is a link below to a short video showing a 360 degree view of the just finished cake.

A couple of Tips

Feel free to use your own strawberry and cream cake recipe if you do not want to use a packaged cake mix. Alternatively, a basic butter cake recipe with red/pink food colouring could be used instead.

If you do not have a cake leveller, you can use a serrated knife like a bread knife instead.

You can use white fondant and colour it until you get a light green fondant, however, I found that by using ivory fondant the resulting green is more realistic as it gives a dull green rather than a bright green.

Watermelon Cake

Serves 10

2 x Betty Crocker’s Strawberry and Cream Cake Mix
Ivory Fondant
Green Gel Colour
Black Food Colouring
100g Butter
100g Icing Sugar
Mix together strawberry and cream cake mix as per packet instructions. For each packet of cake mix, divide between two 20cm round cake tins and bake as per packet instructions but halve the time. You should end up with 4 round cakes.
Make some basic buttercream by whisking together the butter and icing sugar until smooth. Add some milk or water to get a nice smooth consistency.
Once cooled, level each cake off using a cake leveller, use a toothpick dipped in black food colouring to make “seeds” in the centre of each cake round. Stack each cake on top of each other with buttercream between each layer.
Place in the fridge for 30 minutes to set the buttercream.
Remove from fridge and shape into a flat bottomed sphere.
Crumb coat the cake with buttercream and place in fridge for 30 minutes. Add final coat of buttercream and refrigerate for 2 hours.
Add a few smears of green gel colour to the ivory fondant to give it a green tinge. Roll out fondant and cover the cake with it.
Add a dollap of green gel colour to about 10 tablespoons of vodka to make a green paint.
Use a paint brush or dotting sponge to paint watermelon veins on the outside of the cake.
All done!
Mel Crafting

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