watermelon cake;
A watermelon "cake" made of a large round of watermelon cut to look like a cake and decorated with fresh fruit and a chocolate "icing" drizzle.
Oven Temp: -
Servings: 16
Print Recipe
Pin Recipe
Equipment
- melon baller
- paper towels
- cake toppers/candles (optional)
- piping bag + 0.2" round tip
- toothpicks
Ingredients
watermelon cake;
- 1 large seedless watermelon* (you may need additional if doing more than 2 tiers)
- 12 oz chocolate candy coating
- sprinkles (optional)
fruit decorations;
- 5 large strawberries
- 8-10 raspberries
- ⅓ cantaloupe
- 1-2 kiwis
- 20 green grapes
- 30 blueberries
- 8-10 blackberries
- other fruits** (optional)
Instructions
watermelon cake;
- (All instructions will be for 2 tiers, see note* for 3). Prepare a large cutting board or sheet pan as your work area to help catch the juices from the watermelon.
- Cut off the top and bottom (it's best to give a couple inches at one end to allow you to melon ball some of the watermelon later.) Cut the large seedless watermelon in two, roughly ⅓ and ⅔ so as to get the base for two rounds.
- Trim each watermelon round but removing the skin and white pith. I start with large cuts, not worrying too much about the white, and then proceed to shave off more and refine into a rounded edge. Repeat with both tiers.
- Drain off as much of the water as you can. (Optional) Allow the watermelon to sit for 15-20 minutes to allow additional drainage before continuing.
- Keep each round separate (don't stack yet). Use a paper towel to blot the surface of each watermelon round, especially the top edges where the chocolate "icing" drizzle will go. Set aside your sprinkles.
- Melt your candy coating according to package instructions and add it to your piping bag with a ⅛" round tip. Pipe the chocolate onto the edge of the first round, squeezing periodically to make drips down the sides. Vary your pressure for more varied drips.
- Quickly toss sprinkles onto the candy coating if using, before the chocolate coating hardens. Repeat for the second round, and allow to solidify. Times may vary depending on the temperature of the watermelon and the ambient temperature.
- I recommend leaving the cake tiers separate for as long as possible to help with drainage. Once ready to assemble, cut or fold a few paper towels and place on your serving plate. Place the large tier down (this will help absorb some moisture as well as keep it from slipping). Then repeat with a smaller paper towel footprint between the first and second tiers.
fruit decoration;
- Prepare your fruit as desired:
- kiwis. Choose to skin the kiwi or not. Then cut a zigzag pattern with a knife around the whole of the kiwi to break it into two halves.
- cantaloupe and watermelon. Use a melon baller to scoop out balls of cantaloupe and watermelon from discarded trimmings.
- berries and grapes. Leave these whole, except for the strawberries if you'd like to make strawberry hearts. Slice a large strawberry in half, and trim the green stem area to be the middle of the heart.
- Decorate as desired by sticking toothpicks into the watermelon cake and arranging fruit in a cascade effect. I followed a vague rainbow pattern.I used toothpicks to stage the larger fruit (melon balls, grapes, strawberries), and then filled in with the smaller and lighter berries if there was enough support from the other fruit. The kiwis are large and heavy, so I propped them up on the plate against the cake.
- Top with additional cake toppers and candles if using. Make sure to remove toothpicks and toppers, and avoid the paper towels when serving.
Notes
*For 3 tiers, I would still get 1 large watermelon, and a small or "personal" seedless watermelon
**Feel free to use other fruits! Add in orange slices or clementines, pineapples, honeydew and more! Dragonfruit can be a really cute addition, and the larger fruits can be cut into shapes with cookie cutters for added variety.
Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!