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Square Watermelon Cake

Round is wrong with this pink velvet cake!

July is a big month in the HTCI kitchen- not only is it my birthday, but it also happens to be the birthday of a certain diva that we’ve all come to know- Mr. Walter Melon. To celebrate, I decided to go against thinking outside the box, and rather think inside it with this cubist version of the classic summer fruit!

This square starts off with 18lbs of my Pink Velvet cake, baked with chocolate chip seeds, and layered with buttercream to match. Topped with a fondant rind, this cake becomes real juicy with the help of some Roxy & Rich fondusts to bring the skin to life- not to mention there are no nubs to be found here but rather a cute little vine.

Find out why it’s better to be square on my YouTube channel here!

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Baking The Cake:

-18lbs Yo’s Pink Velvet Cake

-Chocolate chips

-Red food colouring

-Rose Food Colouring

Icing The Cake:

-Italian Meringue Buttercream

-Red Food Colouring

-Rose Food Colouring

-Chocolate Chips

Decorating:

-8lbs White Fondant

-1oz Green Gumpaste

-Roxy & Rich Fondusts: maple leaf green, neon green, ivory

-Clear Food Grade Alcohol

Item Name:	Availability:
6 x 10" Square Cake Pans
Simple Syrup Bottle	Add to Cart -
Paint Brushes
Veining Tool
Ball Tool
Floral Wire

Bake Your Cakes

Divide 3lbs of batter into each of your 10” square pans and sprinkle with chocolate chips before baking at 350 degrees for 1 hour 10 minutes

Level & Decaramelize

Once completely cool, remove your cakes from their pans, level them, and remove the caramelization from the bottom and sides

Simple Syrup

Shower your cakes with simple syrup and allow to soak for a few minutes before moving on.

Stack It Up

Dye your buttercream to match your cake batter, and fold in chocolate chips. Stack all of your cake layers with seedy buttercream, and place in the fridge to chill and firm up before moving on

Carving Time

Round out the corners and top and bottom edges of your cake, carving away small sections at a time until you’re happy with the shape.

Note: watch me carve it up here

Crumb Coat & Chill → Ice & Chill

Crumb coat your cake with non-seedy buttercream and chill for 20 mins before icing it with the same buttercream and chilling for an additional 20 mins.

Fondant Time

Roll your fondant ⅜”-½” thick, and large enough to drape over your cake. Pick up on a rolling pin, and work quickly with a fondant smoother to smooth in place, getting the edges first.

Base Coats

Brush a coat of neon and maple leaf green mixed with ivory over the entire surface of your cake and let dry before adding a coat of maple leaf green followed by a coat of neon green.

Note: See me add these coats here

Speckled

Using the same mixture as your second coat, add speckles to your cake by dabbing your brush around in various areas.

Stripped

Create a thicker mixture of maple leaf green paint, and use your brush to dot on paint, letting it drip down the sides of your cake to create stripes. Let dry before adding another coat to make your striped more jagged.

Note: See my stripe my cake here

Stemming

Roll green gumpaste around floral wire. Use a ball tool to indent your cake where the stem will be placed, and insert into your cake, twisting it around. Add texture using a veining tool.