Watermelon Cake

Watermelon Cake

Gluten & processed sugar free……. what’s not to like?

Prep 0 mins
Cook 0 mins
Ready-in 0 mins

Ingredients

1 large watermelon
1 medium watermelon
2 x 500g punnets strawberries
3 punnets blackberries
2 punnets raspberries
Bamboo skewers and toothpicks

Instructions

  1. Carefully cut the top and bottom edges of the large watermelon to allow to sit flat.
  2. Slice down each side’s outer edge – straight down to make a square.
  3. Trim off any excess watermelon skin and white flesh.
  4. Make a 12 inch round template out of baking paper, or you can use a 12 inch round cake tin.
  5. Place the template on top of the watermelon and carefully carve down the melon, to turn it into a round cake.
  6. Go around the edges to slowly trim and carve the outer edges to make a smooth, round cake shape.
  7. Cut the medium watermelon and repeat for second layer using a 10 inch round template.
  8. Once melon sides are cleaned, slice through from middle of the melon across to make 2 layers.
  9. For the the third layer, use an 8 inch round template, cut down the side.
  10. Carve the edges to make them round and smooth.
  11. Make sure you keep each tier the same thickness for even layers.
  12. To assemble, place the 12 inch watermelon cake base on your platter.
  13. Use 4 bamboo skewers to place in the middle of the watermelon, leaving space between each skewer.
  14. Layer the 10 inch watermelon, sliding over skewers to hold securely.
  15. For the top layer, insert half-size skewers onto the middle layer and carefully slide the top layer over the skewers.
  16. Once assembled you can decorate each layer with half strawberries, blackberries and raspberries.
  17. Use toothpicks where they are needed to secure fruit, following down the cake front, as decoration.
  18. Refrigerate until you need to serve.
  19. Any excess melon you can keep and use in a fruit salad.