Frosted Watermelon Cake {perfect for a 1st birthday party}
Its hard to believe that our little guy is turning two in a few short months. For Holden’s 1st birthday party last June, I made this Frosted Watermelon Cake. He hadn’t had many sweets at that point, and this worked out to be the perfect first foray into dessert. Super simple to prepare and comprising very few ingredients, this faux cake makes for excellent photos, and you don’t need to feel bad when you dump the remainder after your wild one year old goes to town on it (as they will!). For a dairy free option, you can whip the cream that rises to the top of a can of refrigerated full fat coconut milk. Feel free to decorate with whatever berries or citrus you like, and have some backup cake for the celebrating adults!
Serves: 1 wild & messy toddler
Total Time: 25 minutes
Ingredients:
1 medium to large seedless watermelon
3 cups heavy whipping cream
1/2 teaspoon vanilla extract
1-2 tablespoons coconut sugar (or powdered sugar, or simply omit based on your preference)
Fresh berries, to garnish
Directions:
Whip the cream in a mixer, and add the vanilla extract and sugar if using. You want firm whipped cream to frost the watermelon. Keep it cold in the fridge while you proceed.
Using a sharp knife, cut off the top and bottom of the watermelon so you have nice flat surfaces. Carefully slice off all the rind, working your way around the watermelon to remove the rind and white part of the fruit. You want to end up with an even cylindrical shape.
Pat the “cake” dry- this helps the whipped cream to adhere better. Place it on the platter you’ll serve it on. Frost the cake with your prepared whipped cream, smoothing the edges as you go around.
Decorate with berries and any decorative topper you might have. Keep the cake in the fridge until ready to use. Enjoy!
Note: This is best eaten on the same day its frosted. You can prepare the whipped cream and cut the watermelon one day before using, and frost before serving.
