Over the weekend I was invited to a BBQ.........not exactly the mecca of healthy, nutritious food. As I mulled over my potential options of greasy chips or a sub-par veggie burger, I quickly decided it was in my best interest to bring something for myself/anyone else who was interested. Since watermelon screams quintessential BBQ I decided to finally try the watermelon cake I've seen plastered all over Instagram. Honestly, the result was not PERFECT and the anal retentive in me almost decided to scrap this post, but instead I'll let you learn from my mistake. Overall, 8/10 recommend and it was a big hit with the other guests!
YOU WILL NEED:
- 1 watermelon
- 1-2 containers of frozen coconut whipped cream
- Berries and nuts for garnish. I used strawberries, blackberries, blueberries, kiwi, and sliced almonds.
HOW TO:
- Let your whipped topping thaw. This was my biggest problem - mine was still a bit frozen and it didn't spread well.
- Slice the watermelon like a cylinder. TBH I kind of phoned in the "process" pictures, so here's a photo I stole from google to show you what to do! This was problem number two - I cut the watermelon too close to the top so instead of standing like a proper cylinder it tapered in at the bottom. No bueno!
Add your garnish. And this was problem number three - an hour deep into this project I had lost my patience and didn't feel particularly inclined to lay every single sliced almond flush against the base. If this is important to you aesthetically I recommend factoring in another 30 minutes.
