Summertime Watermelon Cake The Lemon Apron

Watermelon Cake

Instructions. First, make the watermelon syrup. Mix together the watermelon puree and sugar in a medium sized bowl. Cover and refrigerate for 4 hours or overnight. Strain the syrup though a mesh sieve to remove any large particles and seeds. Reserve the syrup in a separate bowl and cover and refrigerate it until use.

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TO MAKE THE TOASTED ALMONDS OR COCONUT: 1. Place a medium sized skillet over medium-high heat and allow the pan to get hot. 2. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool. TO ASSEMBLE 1.

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Put the cake mix, watermelon puree, eggs, vegetable oil, and watermelon Kool-Aid (if using) in a large mixing bowl. Mix for 30 seconds on low and then beat for 2 minutes at medium speed. Divide batter between two cake pans. Bake at 350˚F for 29-33 minutes.

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Add the sugar one tablespoon at a time, and then the vanilla bean seeds. Beat until the mixture is thick and spreadable, about 3 minutes. Transfer the watermelon to a cake stand or serving plate and pat the outside with paper towels to remove excess water. Spread the whipped cream over the entire surface of the watermelon.

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Cut the top and bottom off of the watermelon. Trim the rind off of the watermelon. If the watermelon is too big, cut it in half and make two smaller cakes. Frost the top and sides of the watermelon with Cool Whip. Decorate the top of the cake with fresh fruit. Decorate the sides of the cake with sliced almonds.

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Instructions. Cut the ends off of your watermelon with a very sharp knife. Set aside. Set the cake upright. Cut off all of the green rind and white pith. Gradually cut off the longer sides until it resembles a circle. Use a chilled bowl and beats to whip your cream until it begins to thicken. Add vanilla. Gradually add sugar a little at a time.

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Sprinkle the unflavored gelatin over the cold water in a small bowl and let stand for 3 minutes. Microwave in 5-second increments until the gelatin is dissolved and liquefied. The Spruce / Kristina Vanni. In the bowl of a stand or hand mixer, whip the heavy whipping cream with the powdered sugar and vanilla extract.

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Instructions. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. In a large mixing bowl sift together flour, sugar, baking powder and salt. Make a well in the center and add butter, watermelon juice, strawberry extract, eggs, and red food color.

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Use the first bowl to guide you as you clean up the edges of 2 watermelon slices. Use the second, smaller bowl to do the same, making the top layers smaller than the first. Cut one of the smaller slices in half lengthwise, then assemble the cake pieces, like you see in photo 4.

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Step 2: Use a cookie cutter to cut out the middle flesh and seeds from the center of the cantaloupe and honeydew slabs. Step 3: Stack the slices on each other with the largest on the bottom (typically the watermelon slab is the largest). Step 4: Use a sharp knife to cut a circle around the stacks.

Summertime Watermelon Cake The Lemon Apron

Instructions. Use a sharp knife to peel the rind off your watermelon. Then, cut the watermelon into big round slices. Use the big, medium and small square cutters to cut out three square pieces. Stack the watermelon pieces on top of each other (with buttercream icing between each layer, if you like).

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Shape the watermelon into a cake form by trimming the sides into straight lines and cutting more off the top and bottom. Pat the watermelon dry with a paper towel as thoroughly as you can. Coat the entire watermelon with previously made whipped cream. Decorate with raspberries, blueberries, and strawberries.

Summertime Watermelon Cake The Lemon Apron

Step 1. Make the whipped cream icing. Add the heavy cream, sugar, and vanilla to a large mixing bowl and mix using a stand mixer or electric and mixer until stiff peaks form. Set aside. Step 2. Cut the watermelon into a cake shape. Remove the ends of the watermelon with a sharp knife.

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Preheat the oven to 350 F. Line four 8″ round cake pans with parchment paper, and spray the pans with nonstick cooking spray. Combine the butter, oil, granulated sugar, and gelatin in the bowl of a large stand mixer. Mix on medium speed with the paddle attachment until light and fluffy.

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Step 5 Make frosting: In a large bowl using a hand mixer, beat butter and about half of the powdered sugar until smooth. Add the remaining powdered sugar, ½ cup of milk, and ¼ teaspoon salt and.

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Preheat the oven to 350℉. Grease and flour two 9" round cake pans. In the bowl of a stand mixer fitted with the paddle attachment, add the cake mix, Jell-O, water, eggs, and oil. Beat on medium speed for 2 minutes until smooth.