Watermelon Cake with a twist!

Breakfast

Ingredients:

  • 1 whole watermelon
  • 1 container Cool Whip
  • 1 cup sliced almonds
  • 1 sliced kiwi
  • 1 cup blueberries
  • 1 cup raspberries
  • Prep Time: 15-20 minutes
  • Cook Time: 1-2 hours
  • Total Time: about 2 hours and 20 minutes

Procedure:

1. Take out your most badass fruit ninja sword (or knife) and cut off both ends of the watermelon. Then, flip the watermelon on one of the chopped sides.

2. Shave off the watermelon rind by starting at the top and cutting down the side. Keep trimming, until only the red part of the watermelon is left.

3. Cut the watermelon into 8 pieces. First, cut the cake in half. Then, to make 4 slices, cut those pieces in half. Repeat the same step to create 8 slices.

4. To keep the watermelon together, refrigerate for 1-2 hours, before frosting.

5. Take the watermelon out and use some paper towels to pat it dry.

#SpoonTip: This gives the cool whip a better chance to stick to the watermelon.

6. Take a big spoonful of the cool whip out and spread it around the watermelon. Use the edge of your spatula, spoon, or ninja sword to smooth out the frosting.

7. With a handful of sliced almonds, lightly pat the nuts around the side of the cake.

8. Get creative and decorate the top of the cake with the colorful fruit.

9. Present the cake to the “oohs” and “aahs” of your friends, cut a slice, and enjoy a fresh bite.

 

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