Appetizer or Dessert
These cute little watermelon cakes are an easy way to dress up watermelon. Made entirely from watermelon and decorated with edible flowers, mint leaves, and cherries, they are great as an appetizer or dessert. They are also perfect for serving at parties or showers because they are so cute and festive.
Tiny Cakes
These little cakes are made with small round cookie cutters. The bottom layer is made with a 2.5-inch cutter, while the top layer is made from a 2-inch cutter. You can make them with larger or smaller cutters, but these sizes are a perfect party size, yet still give you enough room to decorate the top layer.
Cutting the Layers
To make cakes that are level and about the same height, cut large round one-inch-thick watermelon rings or half rings (shown below), taking care to cut them as level as possible. Then use the cookie cutters to cut out the layers. If the layers are not level, trim off the excess to make a level layer so your cake is not lopsided.
Decorations
You can make these cakes look any way you want. I used edible flowers, cherries, and mint leaves. However, you can use different colors of flowers for different looks. You can also use candies to decorate the cakes or use other fruits cut into shapes.
Stabilized whipped cream that will not wilt can be placed into a piping bag with a tip and piped onto the cakes just like a birthday cake. Make mini decorations such as borders and stars to decorate the cakes. Make sure the watermelon is not too wet so the decorations stay in place. You can dry the cake layers with paper towels or let them sit out for a little while to dry them slightly. Then add the whipped cream. Just be mindful that regular whipped cream out of a can will melt quickly and will not hold its shape.
Make sure any flowers you use are edible, washed, and dried. Also, it is best to use organic flowers that have not been sprayed with pesticides.
Shelf Life
These watermelon cakes should be eaten on the day they are decorated for the best results. However, you can cut the round layers the day before and store them in the refrigerator until you are ready to decorate them. The flowers can be picked the day before and floated on water in the refrigerator overnight so they don’t dry out.
After you make the cakes, store them in the refrigerator until time to serve them. These cakes cannot be frozen.
How to Apply the Decorations
Most of the decorations for cakes this size can be easily applied by hand. Here are some tips:
- You can remove most of the flower stems for any flowers you plan to lay on the top layer. Flowers with the stems removed will usually lay flat.
- For flowers that you want to place vertically on the sides of the cake, leave a little stem. Stick the stem between the cake layers to hold flowers.
- Use a toothpick to make a small stem hole and you can stick a small flower stem on the vertical sides of the cake layers.
- Very small flowers and leaves (shown below) will sit on the bottom layer of the cake. In this case, remove the stems.
Have fun decorating your own little watermelon cakes! They are a beautiful and healthy dessert.
| Prep Time | 30 minutes |
| Servings |
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- 1 watermelon
- (1) 2-inch round cookie cutter
- (1) 2.5-inch round cookie cutter
- Mint leaves
- Edible flowers
- Tweezers (optional)
Ingredients
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- Cut the watermelon in half vertically so that you can cut 1-inch round slices of watermelon. Cut the slices evenly as you can so that you have flat pieces to cut circles from.
- Using the 2.5-inch cookie cutter, cut out 12 round circles and place them on a platter.
- Using the 2-inch cookie cutter, cut out 12 round circles and stack them in the middle of the 2.5-inch circles.
- Wash and dry all of the flowers and leaves. Decorate the watermelon cakes with them. If necessary, use tweezers to place the decorations. Refrigerate the cakes until ready to serve them. The cakes look and taste the best the day they are made.