Watermelon reminds us of summer
How sweet is this watermelon cake? Do you think of summer picnics, family BBQs, boating on the lake, or swim parties with the kids by the pool? Absolutely, all of the above.
Cake designs not only highlight color, detail, or beauty, but also showcase favorite things, evoke feelings, memories, or may take you somewhere you want to be – where do you want to go? Any place to enjoy good times with family or friends – with Cake!
Now some details
It was fun making this cake. I love the color scheme. It’s so cool and soothing. The light green tinted fondant doesn’t compete and helps the little watermelon pieces, lettering, and number standout. I used a black edible marker for the seeds. Edible markers definitely come in handy for those little details.
This is a triple-layered pink strawberry cake with light green-tinted vanilla buttercream frosting covered in light green-tinted vanilla fondant with fondant lettering, watermelons, and bow.
The number 10 was made with every fondant color, stacked together in a thick block, pressed together, turned on its side, and cut. It’s hard to explain how I did it. I’ll take pictures next time. It’s easy for me to get in the decorating zone without stopping and then only later do I realize there was no picture of this or that.
Watermelon Cake with Fresh Strawberry Puree
- Hand Mixer or Whisk
- 3 C Cake Flour if making from AP flour-for every C. of AP Flour minus 2 tbs flour & add 2 Tbs cornstarch-sift 3-4 times
- 2 C Sugar
- 1 ½ T. Baking Powder
- ¾ t. Salt
- ¾ C. Vegetable Oil
- 1 ¾ C. Fresh strawberries – reduced down (once pureed will give you 1½ C. Strawberry Puree
- 1 t. Vanilla Extract
- 1 t. Strawberry Extract
- 1 t. Fresh Lemon Juice
- 4 Eggs Room Temperature – slightly beaten
- 2-3 drops *Optional – Red or Pink Food Coloring Food Coloring (2-3 drops to start until desired saturation. If using gel food coloring use tiny amounts at a time as it’s more concentrated than liquid food coloring)
- *Frozen strawberries in the sweetened juice are not always the best choice as it adds extra liquid into the cake batter when they're defrosted. If fresh strawberries are not available buy the frozen berries without the juice. Defrost them completely, drain excess water and then puree. The stems should already be off them.
Fresh Strawberry Buttercream Frosting
- 3 ½ C. Powdered Sugar
- 1 C. Unsalted Butter, Softened
- ½ t. Vanilla Extract
- 3 tbsp Strawberry Puree
- Preheat oven to 325 degrees.
- Grease and flour desired cake pans.
- In a large bowl, whisk to combine the flour, sugar, baking powder, and salt.
- Wash, de-stem and cut your fresh strawberries. Put into a small food processor or blender to make the puree.
- Add the vegetable oil, strawberry puree, extracts, and lemon juice to the dry ingredients and whisk until combined.
- Add the eggs and food color, (if using), to the batter and whisk until smooth. Don't over mix your batter.
- Divide the batter evenly between the cake pans. You may need to measure by the cup if you’re not good at eyeballing it depending on the number & size pans you’re using. Avoid over-measuring the batter in your pans due to rise & overflow.
- Bake for 25-30 minutes, or until the tops are firm to the touch and cake is cooked through.
- Let cool for 5 minutes and remove cake from pans, scraping the edges with a knife to loosen the cake, if necessary, and cool on wire racks.
- Level the tops of the cooled cakes.
- Use desired frosting.
Fresh Strawberry Buttercream Frosting
- beat softened butter in a mixer until fluffy.
- Add in powdered sugar slowly
- Next, add in vanilla extract.
- Mix in the 3 tbsp of strawberry puree last.
- To make the strawberry puree: Place 1 cup of fresh strawberries (washed, no stems) into a food processor and blend until it is a liquid puree.
- Add a little extra powdered sugar for thicker consistency but not too much or it will be too sweet.