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    Home › Recipes › Watermelon Cake

    Watermelon Cake

    Pink Velvet Cake with Buttercream and Fondant!

    I needed to make a watermelon CAKE. The idea has been on my bucket list for a long time, and when a lot of my fans on YouTube started asking for it, the decision was made! It is actually relatively easy on the novelty cake scale of difficulty. I made a pink vanilla cake with matching pink Italian Meringue Buttercream. Chocolate chips made the perfect seeds! And I painted my white fondant to get the rind and skin to look just right. And who doesnt like watermelon? Dont tell me - I dont want to know them.

    *Your chocolate chips will sink to the bottom of your batter while baking, and thats ok, dont sweat it!*

    **Cake Tips: Using food colouring is not an exact science (I wish!). The more you work with it you will find that different brands saturate in different ways. Also, colour affects different mediums in different ways. Even if you add the exact same food colouring to cake batter, fondant, buttercream, royal icing, modeling chocolate, etc. you will find that the colours do not match. This is because all of those mediums have a different base colour, so therefore they dont turn out the same result. Be patient, and take your time. Learning the colour wheel helps too. Sometimes, you may want to dull a colour down a bit, and adding in the opposite colour on the colour wheel can do this! You must learn to trust yourself and experiment. It is a BIG part of cake decorating.

    I painted my watermelon cake in stages, letting it rest for about half an hour in between. Painting fondant can be tricky because the sugars are dissolving. If you brush too much in one area, it will begin to remove the colour. So take your time. Rest in between, and keep playing with the colour until you feel it matches your model. You can even test your paint on a spare piece of white fondant to see how it will turn out I highly recommend this!**

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    • Ingredients
    • Tools
    • Instructions
    • 1.5 x  portions of Yos Pink Velvet Cake
    • 1 batch of Yo's Italian Meringue Buttercream
    • Red Red Icing Color
    • 2  cup semi-sweet chocolate chips (divided)
    • 1 x recipe of Simple Syrup
    • 4lbs White Fondant
    • Moss Green Icing Color
    • Kelly Green Icing Color
    • Buttercup Yellow Icing Color
    • Ivory Icing Color
    • Clear food grade alcohol (like vodka or rum) or lemon extract
    • Watermelon (used as a model)
    Item Name: Availability:
    Simple Syrup Soaker Bottle Add to Cart - $24.99
    Serrated Knife Add to Cart -
    Mixing bowls Add to Cart -
    Paint brushes with Round Tips Add to Cart -
    Large Straight & Offset Spatula Add to Cart - $19.99
    Fondant Sculpting Tools
    3 x 9" round cake pans, prepared with parchment Add to Cart -
    Watermelon Cake Pan & Heating Rod Add to Cart -
    Rolling pin Add to Cart -
    Fondant smoother Add to Cart -

    Prepare Pink Velvet Batter

    Prepare your Pink Velvet Cake batter. Pour half of your batter into your prepared pans, sprinkle with chocolate chips, and top with remaining batter according to the proportions listed below. 

    9" round cake pans - 1 ½ lb of batter and ¼ cup chocolate chips each

    9" stainless steel bowl - 3  ½ lbs of batter and ½ cup of chocolate chips


    Bake Cakes

    Bake your bowl at 350 degrees for approximately 1 hour and 30 minutes, and your 9" round pans for approximately 40 minutes, or until a cake tester comes out completely clean. Let cool completely in their pans. 


    Prepare and Dye Buttercream

    Prepare your Italian Meringue Buttercream, and divide evenly among two bowls. Remove ½ cup from one of the bowls into a new bowl. Colour your new bowl of buttercream with red red gel food colouring, until it is bright red. Slowly add this to your white buttercream little by little. Keep a levelled pink velvet cake nearby, and try to match the pink colours as closely as possible. You should still have one bowl of plain white buttercream after this step. 


    Prepare Simple Syrup

    Prepare your Watermelon Simple Syrup, and set aside. 


    Level Cakes

    Remove your round cakes from their pans, and level them. Level bowl cake with a serrated blade flush against the top of the bowl, using the bowl lip as a guide.


    Layer and Fill Cakes

    Spread your buttercream on the top of your first round cake. Then sprinkle cup of chocolate chips. Repeat this process with your other 2 round cakes. Place your bowl cake on top of your layered round cakes. 


    Carve Cakes

    Carve away the outer crust of your stacked cakes, maintaining the dome shape. 


    Crumb Coat and Chill

    Using the other portion of your Italian Meringue Buttercream, crumb coat and ice your cake. Give your cake a chill between crumb coating and icing.


    Cover Cake

    Roll out 4lbs of white Fondant until it is thick. Cover your cake, and trim away any excess fondant. 


    Paint Cake

    Mix Wilton Moss Green, Wilton Kelly Green, Wilton Buttercup Yellow and just a touch of my Wilton Red Red, and dilute it using a bit of clear alcohol. Using a round tip paint brush, paint a base coat onto the cake. Allow to dry.


    Add Watermelon Details

    Add more Wilton Moss Green to your mixture, deepening the colour. Paint dots all over the cake to create a speckled pattern. Allow to dry.


    Add Watermelon Stripes

    Add darker stripe-like patterns, softening the lines with brush. Use a drier brush to smudge and soften the stripe pattern. Allow to dry.


    Add Watermelon Nub

    Add a little nub that is on the bottom of any watermelon where they have cut the stem. This isnt totally necessary, but its a cool little detail!


    Congratulations!

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