Gluten & processed sugar free……. what’s not to like?
1 large watermelon
1 medium watermelon
2 x 500g punnets strawberries
3 punnets blackberries
2 punnets raspberries
Bamboo skewers and toothpicks
- Carefully cut the top and bottom edges of the large watermelon to allow to sit flat.
- Slice down each side’s outer edge – straight down to make a square.
- Trim off any excess watermelon skin and white flesh.
- Make a 12 inch round template out of baking paper, or you can use a 12 inch round cake tin.
- Place the template on top of the watermelon and carefully carve down the melon, to turn it into a round cake.
- Go around the edges to slowly trim and carve the outer edges to make a smooth, round cake shape.
- Cut the medium watermelon and repeat for second layer using a 10 inch round template.
- Once melon sides are cleaned, slice through from middle of the melon across to make 2 layers.
- For the the third layer, use an 8 inch round template, cut down the side.
- Carve the edges to make them round and smooth.
- Make sure you keep each tier the same thickness for even layers.
- To assemble, place the 12 inch watermelon cake base on your platter.
- Use 4 bamboo skewers to place in the middle of the watermelon, leaving space between each skewer.
- Layer the 10 inch watermelon, sliding over skewers to hold securely.
- For the top layer, insert half-size skewers onto the middle layer and carefully slide the top layer over the skewers.
- Once assembled you can decorate each layer with half strawberries, blackberries and raspberries.
- Use toothpicks where they are needed to secure fruit, following down the cake front, as decoration.
- Refrigerate until you need to serve.
- Any excess melon you can keep and use in a fruit salad.