Monday, June 24, 2013

Red, White and Blue Watermelon Cake (Gluten-Free)

My aunt shared with me the idea to use a seedless watermelon as the "cake" part of a frosted cake, instead of the usual flour-egg-sugar-butter filling.  I was intrigued, so I gave it a whirl.  Here's how it turned out:

Not bad, eh?

Want to make one for your Fourth of July celebration?  It's pretty simple, you just need to keep a couple tips in mind (tips are "**-ed").

Red, White and Blue Watermelon Cake (Gluten-Free)

1 seedless watermelon
1 can all natural-whipped cream (or any light dairy, soy or coconut frosting)
shredded coconut (optional)

First, wash and dry your watermelon.  Using a cutting board inside a rimmed tray (will cut down on your watermelon "juice" dripping everywhere), slice off each end of the watermelon:

Next, stand the watermelon upright and following the curve of the watermelon, slice off the sides:

Trim up the watermelon so no rind or pith (the white stuff inside the rind) remains:

 **This is important:  place the watermelon in the refrigerator for 30 minutes or up to overnight so that it is very cool before you "frost" it.  Before placing in the refrigerator, cut in half crosswise, so you have a more workable size:

Place the chilled watermelon on a platter and begin to spray with whipped cream, **immediately before you serve it.  Whipped cream doesn't stay fluffy for long, but other frostings and creams do:

Completely cover the watermelon:

Smooth the cream:

Decorate with blueberries (I did a patriotic star, but the sky's the limit!):

Serve and sprinkle with a bit of shredded coconut (optional):

Serves 8.

This was a fun and different dessert!  You can certainly use other creams or frostings instead of whipped cream, so you could make this vegan or dairy free.

Life is sweet,

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