This recipe is literally the perfect example of this... literally.
About a week ago a few friends of mine and I started doing a "Tuesday Supper Club Night" -- every Tuesday we head over to my friend Ellie's apartment to make appetizers, dinner, and dessert together! Last week Vic decided to make a Watermelon Cake -- I had seen this on Pinterest many times before but honestly didn't know how I felt about it and if I would even like the taste of it... wrongo, it was delicious.
Never judge a cake by its icing.
Or its Cool Whip for that matter.
Before we started making it Vic told us that this cake was one of the biggest "Pinterest Fails".
Oh great, thanks for the confidence boost.
Ingredients:
1 large seedless Watermelon
3 cups Lite Cool Whip
2-3 Kiwi (peeled and sliced)
1/4 cup Blueberries
1/4 cup Raspberries
3/4 cup sliced Almonds (we used Coconut flavored -- HIGHLY recommend)
Directions:
1. Grab a large baking pan + grab your watermelon. Begin by cutting the two ends of the watermelon, allowing it to stand on its own.
2. Next, shave the sizes of the peeling " like a turkey" so there is no green or white left on the "cake" ; )
*If we are saying this is cake might as well go with it right?
*We placed ours in the freezer for a little while because the Watermelon was starting to drip. We put it in for about 20 minutes to allow the Cool Whip to harden to the cake. I also read somewhere that patting the sides dry with a paper towel will help allow the Cool Whip to stick better!
4. While we waited for the Cake to harden, we began washing and preparing the toppings. We used Blueberries, Kiwi, Raspberries and Coconut Flavored Almonds. But you could use any fruit or nuts you like!
5. Once the cake hardened for a little while, we pulled it out and finished icing it. Once we were done we quickly threw [yes, threw] the Coconut Almonds on the cake.
*This was difficult because we did not want to touch our hands all over the cake. I read in one recipe that she had precut the cake and was able to hold it and coat the outside with the Cool Whip then roll it in the almonds -- smart idea!
6. Next came the toppings! Vic was in charge of this and I was the sue chef! I would say it turned out quite fancy if I do say so myself!
6. After we placed all of the toppings on the cake we placed it back into the freezer for about 15 minutes. We did not want the fruit to slide off because of the juice from the Watermelon so putting it in the freezer helped it set.
*As you can see, one blueberry is mid nose dive in the picture...
7. Then, devoured it.
If you're looking for something fun and exciting to bring to a party, hmm...maybe a Fourth of July Party? This would be the perfect, refreshing healthy snack to bring + no one will expect you to cut it and see a watermelon #surprise! Oh, but don't leave it outside in the heat... that would be a Pinterest Fail.
Nutrition per Serving (1 slice):
260 Calories, 45.1g Carbs, 9g Fat, 5g Protein
*Recipe makes about 8 Servings
And now for the JOJO's Chocolate Bark GIVEAWAY Winner! Congratulations to...
Hannah Miller, who won 10 servings of JOJO's Chocolate Bark! You have been emailed about your prize!
Enjoy! : )
Hope everyone's morning is brighter than it is outside... please let this rain go away!
Have a fit + fantastic day, rain or shine!
*Disclaimer: The JOJO's Chocolate products were sent to me as a promotional item for my review. I love the products anyway and was more than happy to promote them on my blog. I received no compensation and my opinions are mine and mine alone.
Wow this a really great way to take advantage of summer produce! How do you think cream cheese would taste as a frosting?
ReplyDeleteIt's my new favorite way to eat watermelon!
DeleteHmm.. Not sure about the cream cheese but definitely worth a try! May be harder to spread because it is a lot heavier than cool whip!!