Watermelon Cake

Birthdays have got to be the best occasion of the year. Not necessarily my personal birthday, but anyone’s birthday. Yes, Christmas is great, but on somebody’s birthday you have the chance to spoil that person rotten as it’s their day. In my family, it usually turns into a birthday week, as everyone is on a completely different schedule. That only makes it even better. Who wouldn’t want a week of celebrating the anniversary of the day they graced the earth with their presence? No one, that’s who.

Most recently I celebrated the birthday of my fabulous mother — she’s the best. Goodness knows how many hours she’s spent patiently watching various sporting practices, games, meets, assemblies, ceremonies, the list goes on. Not to mention she’s the reason for my love of food as she’s a wonderful cook. Therefore, whenever I make something I feel like it needs to meet her approval. So, when my sister and I were on dinner and dessert duty for the momentous occasion, I had to put my best foot forward. Summer is the best time to be on dessert duty. There are copious amounts of fresh fruit to choose from, the colours are spectacular, and you can eat outside. A winning combination. But, the thought of baking in a hot kitchen is not appealing. Ergo, a no-bake solution was in order.

Cue the watermelon cake. Yes, it’s as wonderful as it sounds, and healthy too (for the most part). All that’s required is a watermelon (big or small depending on the party number), some whipped cream, and mixed fruit/nuts to top it off.

No-bake Watermelon Cake

Recipe credit: Popsuagar

Ingredients:

• 1 large watermelon
• 2 cups whipping cream
• assorted fresh fruit (choice; I used blueberries, strawberries & peaches)
• 1 cup slivered almonds

Direction:

1. Cut the rind off of the watermelon, slicing the top and bottom off to create a flattened base and top.
2. Pour the whipping cream into a cold metal bowl, and beat on low speed until frothy. Increase speed to medium-high. Beat until fluffy, soft peaks form. Use it immediately, or cover and refrigerate for up to 5 hours. If using later, simply whisk it by hand to revive the soft peaks.
3. Pat the re-rinded watermelon with paper towel to remove excess moisture in order for the whipped cream to adhere to the sides.
4. Scoop the whipped cream onto the top of the watermelon and using a spatula, spread the whipped cream to fully cover the melon.
5. Toss the slivered almonds (can be toasted, but make sure they’ve cooled completely before going on the cake!) onto the sides of the cake. Pick up fallen slices and pat them on the sides of the cake until adequately covered.
6. Garnish the top of the cake with your choice of fresh fruit – be creative!