Raw fruit "cakes" are all the rage these days, and this stacked watermelon cake is easy to put together and is perfect for people of all ages. It's also perfect for every diet, as it's low-calorie, low-fat, gluten-free, and full of "good" carbs.
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- 1–2 nectarines, thinly sliced
- Skewers, to assemble
- Cut the watermelon into three slices. Make one a little bit larger and wider than the other two.
- Cut off the peel with a knife.
- Place the largest, widest slice on a cake platter to form the base.
- Arrange nectarines on top of the watermelon slice.
- Place 3–4 skewers upright into the watermelon base.
- Thread 2–3 blueberries onto each skewer. This will hold up the next layer.
- Carefully push the next watermelon layer through the skewers.
- Again arrange the nectarines on top of the watermelon and spear 2-3 blueberries onto each skewer.
- Push the top watermelon layer through the skewers.
- Top with nectarine slices or blueberries.
- Push blueberries onto the skewers to decorate.
This is an easy way to make a watermelon cake that has a more finished, polished look. You can probably get the same effect with any frosting, but this mascarpone frosting recipe by Projectsweetstuff looks incredible. To make sure the frosting sticks, you have to first wrap the watermelon with clean paper towels to soak up any leaking liquid.
Use cookie cutters to create cute shapes with pineapple, honeydew, cantaloupe, and other colorful fruit. Use toothpicks to secure the fruit and decorate your watermelon "cake." Get the full tutorial at The Savvy Kitchen.
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