As many of you who are regular readers know, I’ve got a bit of a thing for fruits and vegetables. I’ve been told that I eat an impressive amount of both, and my friends who have traveled with me can attest to the fact that I don’t jump in the car for a long drive without a bag of baby carrots to keep me awake. (I certainly won’t be winning any awards for world’s best long-haul driver in the near future… or ever.)
Another person who can attest to my love for produce, watermelon in particular, is my dad. When my family lived in Bahrain, I’d often insist that we pull over to the side of the road to one of the watermelon trucks. And as you’re about to see, these aren’t your average sized watermelons…
(Photo cred goes to my dad for the above shot – thanks Dad!)
In fact, when I arrived back in Canada in 2010, one of my first thoughts was “why are these watermelons so small?” I soon learned that this was normal and whatever I was getting in Bahrain was probably watered with some sort of secret sauce to spur major growth… creatine for watermelons maybe?
Now that these guys are finally in season (and not stupidly priced), I’ve been eating plenty. After admiring plenty of watermelon cakes on Pinterest over the weekend, I decided it would be fun to try making my own. A while back, I showed you guys how I made a fruit bouquet (Edible Arrangements style), and you’ll be pleased to know that this little work of art is even easier!
First, I cut the ends off of my watermelon with a big knife.
Then I stood it up on my cutting board on one of its flat ends and chopped the rinds off. Aim to stay close to the rinds because you won’t want any of that beautiful pink juiciness to go to waste!
Once the watermelon was completely nekkid, I turned it (now kind of cylindrical in shape) on its side so that I could cut some tiers. I sliced right down the middle, then took one of the halves and put it flat on a plate.
For the other half, I trimmed it to be a few inches smaller in circumference than the big tier. Then, for both I trimmed about 1″ off of their height and used my knife to smooth out the edges. I was aiming for circular tiers, but you could totally do triangles or squares or hexagons or whatever polygon your heart so desires.
I wanted to make a healthier version of icing for my cake, so in a bowl I mixed together about 1/2 cup of plain yogurt, honey, and some vanilla. You can really use any yogurt, including an almond or coconut-based one if you want to keep it vegan.
With a spoon, I spread about half of it around in the middle of the bottom tier. Then placed the smaller tier on top, squishing it a bit so that some of the yogurt mixture would ooze out the sides.
Next came the fun part, which was the fruit decorating. I used berries, kiwis, and pineapple for this, but you could use whatever fruits you fancy.
And voila, the finished product!
The fruit around the sides of the watermelon stayed put really well. I had toothpicks ready just in case, but the yogurt mixture proved to be a nice sticky ‘glue’.
The pinepple was cut with a cookie cutter, and I think any shape would work as long as it isn’t too intricate. Stars and flowers tend to work the best in my experience.
After making the watermelon cake, it sat on my counter in the kitchen for about an hour because I wanted to see if pieces would start to fall off or if the melon would release lots of water. Neither happened, which makes me think this could be a fun dessert to take along to a barbeque or potluck dinner.
So tell me…
- If you could have any type of cake, what kind would it be?