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–+ servings

Mini Watermelon Cakes

Mini cakes made from watermelon and decorated with edible flowers
5 from 1 vote
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Prep Time 30 minutes
Total Time 30 minutes
Course Anytime, Appetizer, Dessert, Salad, Snack
Cuisine American
Servings 12
Calories 56 kcal

Equipment

  • (1) 2-inch round cookie cutter
  • (1) 2.5-inch round cookie cutter
  • tweezers (optional)

Ingredients
  

  • 1 watermelon
  • small fruits such as cherries or berries
  • edible flowers
  • mint leaves

Instructions
 

  • 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 fruits, 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 their best the day they are made.

Nutrition

Calories: 56kcalCarbohydrates: 14gProtein: 1gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 210mgFiber: 1gSugar: 12gVitamin A: 1067IUVitamin C: 15mgCalcium: 13mgIron: 0.5mg
Keyword Cakes, Fruit, How to Make Watermelon Cakes, Mini Cakes, Mini Watermelon Cakes, Watermelon, Watermelon Cakes
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