Watermelon Cake with Pink Velvet Cake, Chocolate Chips, and Pink Buttercream

Written By Ammie Matte - July 28 2015

Comments

brooke
August 21 2016

Hay Yolanda, I love all your cakes so much!
I was just wondering for the watermelon cake, if I didn’t want as much batter would you 1/2 the recipe?

Miriam
August 08 2016

I love this cake! I want to try to make it some time. I love to bake…..and I think that this would be a great idea for me to do. I love watching your videos and I just signed up for the VIP thing. Thank you so much for being creative and inspiring!

Anty
July 28 2016

Please can you help me convert ingredients from Cups to Grams? I tried to do the cake. I used the colour you insisted but in the edges the colour of cake is light brown and not red. Thanks

Anty
July 28 2016

Please can you help me convert ingredients from Cups to Grams? I tried to do the cake. I used the colour you insisted but in the edges the colour of cake is light brown and not red. Thanks

Anty
July 28 2016

Please can you help me convert ingredients from Cups to Grams? I tried to do the cake. I used the colour you insisted but in the edges the colour of cake is light brown and not red. Thanks

Anty
July 28 2016

Please can you help me convert ingredients from Cups to Grams? I tried to do the cake. I used the colour you insisted but in the edges the colour of cake is light brown and not red. Thanks

Anty
July 28 2016

Please can you help me convert ingredients from Cups to Grams? I tried to do the cake. I used the colour you insisted but in the edges the colour of cake is light brown and not red. Thanks

micaela markland
July 19 2016

i love your videos,i am subscribed,and i am nine and a half years old

Delanie Batista
July 14 2016

I love your videos but I’m so sorry I can’t subscribe because I’m nine and a half but I really hope me and my stepmom can go in camp cake☺️?

Melanie
June 23 2016

Thank you so much for that wonderful recipe and your funny tutorial!!
Can’t wait to surprise my boyfriend at his 30th birthday with this cake!!
Greetings from Austria!!!

The real Batman stinks
June 12 2016

I sent lots of messages sorry bout that. Guess I’m a bit of a grandpa when it comes to the interweb

The real Batman
June 12 2016

I made this today in Australia.

I reckon the brown some of you are getting is from making the cake too crispy. Perhaps your ovens are too hot or you’re overcooking them. If you do it right only the outer most half inch should be brown, which you cut away.

I mucked the Italian Meringue Buttercream recipe because I didn’t have a proper mixer and misread the temperatures, so I substituted it for store bought tub vanilla frosting mixed with food dye. I didn’t have rose colour so I just used red mixed with a bit of yellow and I mixed it in the batter till I thought it looked good.

Also I didn’t bother getting the gel food paint. I just mixed regular food dye primary colours with icing sugar gel (that I made by heating with a teeny bit of water). Perhaps it makes it come out a little less glossy. I didn’t put enough choc chips so I injected a few after the bake by forcing them in with a chopstick.

everyone was suitably impressed since I’m an amateur, even though I didn’t do a proper plate up (food dye smudges)

I posted a pic to tinypic: i67.tinypic. com/vex55w.jpg

The real Batman
June 12 2016

I made this today in Australia.

I reckon the brown some of you are getting is from making the cake too crispy. Perhaps your ovens are too hot or you’re overcooking them. If you do it right only the outer most half inch should be brown, which you cut away.

I mucked the Italian Meringue Buttercream recipe because I didn’t have a proper mixer and misread the temperatures, so I substituted it for store bought tub vanilla frosting mixed with food dye. I didn’t have rose colour so I just used red mixed with a bit of yellow and I mixed it in the batter till I thought it looked good.

Also I didn’t bother getting the gel food paint. I just mixed regular food dye primary colours with icing sugar gel (that I made by heating with a teeny bit of water). Perhaps it makes it come out a little less glossy. I didn’t put enough choc chips so I injected a few after the bake by forcing them in with a chopstick.

everyone was suitably impressed since I’m an amateur, even though I didn’t do a proper plate up (food dye smudges)

I posted a pic to tinypic: i67.tinypic.com/vex55w.jpg

The real Batman
June 12 2016

I made this today in Australia.

I reckon the brown some of you are getting is from making the cake too crispy. Perhaps your ovens are too hot or you’re overcooking them. If you do it right only the outer most half inch should be brown, which you cut away.

I mucked the Italian Meringue Buttercream recipe because I didn’t have a proper mixer and misread the temperatures, so I substituted it for store bought tub vanilla frosting mixed with food dye. I didn’t have rose colour so I just used red mixed with a bit of yellow and I mixed it in the batter till I thought it looked good.

Also I didn’t bother getting the gel food paint. I just mixed regular food dye primary colours with icing sugar gel (that I made by heating with a teeny bit of water). Perhaps it makes it come out a little less glossy. I didn’t put enough choc chips so I injected a few after the bake by forcing them in with a chopstick.

everyone was suitably impressed since I’m an amateur, even though I didn’t do a proper plate up (food dye smudges)

I posted a pic to tinypic I couln’t put the url here but if you search tinypic : [IMG]http://i67.tinypic.com/vex55w.jpg[/IMG]

The real Batman
June 12 2016

I made this today in Australia.

I reckon the brown some of you are getting is from making the cake too crispy. Perhaps your ovens are too hot or you’re overcooking them. If you do it right only the outer most half inch should be brown, which you cut away.

I mucked the Italian Meringue Buttercream recipe because I didn’t have a proper mixer and misread the temperatures, so I substituted it for store bought tub vanilla frosting mixed with food dye. I didn’t have rose colour so I just used red mixed with a bit of yellow and I mixed it in the batter till I thought it looked good.

Also I didn’t bother getting the gel food paint. I just mixed regular food dye primary colours with icing sugar gel (that I made by heating with a teeny bit of water). Perhaps it makes it come out a little less glossy. I didn’t put enough choc chips so I injected a few after the bake by forcing them in with a chopstick.

everyone was suitably impressed since I’m an amateur, even though I didn’t do a proper plate up (food dye smudges)

heres a pic I uploaded to tinypic: http://i67.tinypic.com/vex55w.jpg

Olivia tizio
June 11 2016

You are so good at bakeing

Emily
June 03 2016

Hey Jo, I am having this cake baked for my Birthday

Amanda
May 21 2016

I love this so much. I am actually going to make this in a week when all the supplies come

Liam
May 15 2016

Hi Yolanda! I’m going to be making this cake on Saturday and I was wondering if my eggs and butter have to be room temperature for the cake batter? Thank you!

Jeanette Christensen
May 12 2016

I tried your pink velvet yesterday and I totally failed. I did everything you wrote, but it came out tall on the edges and small in the middle. But the taste is amazing – I will try it again and then NOT use the fan in the oven, maybe that is the culprit (unless you have some other ideas?)…

Leave a comment