Watermelon Cake
Of course any fruit will do to make a fabulously decorated watermelon cake. This is just one example. Ripe juicy sweet watermelons are abundant in July so this is a perfect time to make it a patriotic red white and blue.
Ingredients
- 1 watermelon (any size)
- 1 jicama, large
- 1 pint blueberries
- 1 pint strawberries
- 1 dollop of whipped coconut cream (optional)
Tools needed: Star shaped cookie cutters & toothpicks.
Instructions
- Cut the bottom end of the watermelon off just enough to remove the rind and set it on the flat end.
- Take a large knife and from the top start cutting the rind off all the way to the bottom. Cut a little at a time until you get just to the red meat of the watermelon. Keep cutting until the rind is completely removed.
- Peel the jicama with a vegetable peeler and cut the jicama with a large knife into approximately ¼" slices.
- Use cookie cutters to make a variety of star shapes.
- Using toothpicks place the jicama shapes and blueberries around the watermelon
- Place strawberries around the bottom of the cake.
- Place a dollop of whipped coconut cream on top with desired fruits.
- Be grateful for your freedom to choose and choose wisely.
This watermelon cake is topped with real whipped cream sweetened with white raw honey and topped with mint leaves.
Photos by: Karly Blair
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