Homemade, thick whipped cream covers a juicy ripe watermelon, and is adorned with tasty nuts and berries. This no bake cake requires almost no effort and looks fantastic.
I made this watermelon cake for StumpChunkman's birthday, and it looks and tastes more amazing than just about every other dessert I've ever had.
Step 1: Cut watermelon
Start by removing the cap from each end of the watermelon. You want to remove enough off each end of the watermelon to leave a wide cross section from which the cake cylinder will be cut from.
Depending on the size and shape of your watermelon expect to remove 2-5cm (1/2-2").
Stand the watermelon upright on one of the flat sides. Using a long slender knife cut along the inside of the watermelon just before the rind. Slowly work your way around the circumference ensuring the blade reaches the bottom on each cut. Flip the watermelon over and repeat the cut.
Next, cut the rind vertically to release the watermelon cylinder. Transfer watermelon cylinder to a serving plate and set aside.