The best watermelon cakes are the ones with no watermelons.
Ingredients:
6 tbsp unsalted butter, softened
green food coloring
2 tbsp lemon juice
1 cup powdered sugar
1/4 tsp salt
1 pint raspberry chocolate chip sorbet, softened
1 unfrosted vanilla cake (I use my Classic Vanilla Chiffon recipe)
Directions:
Step 1: Using a stand mixer with a whisk attachment, beat together the butter and lemon juice.
Step 2: When combined, beat in powdered sugar and salt.
Step 3: Gradually mix in a few drops of green food coloring until you reach your desired shade of light green.
Step 4: Separate 1/4 of your frosting and put it into a small bowl.
Step 5: Mix a few more drops of green food coloring into the separated frosting until you reach your desired shade of dark green.
Step 6: Store frostings in the fridge to chill while preparing the cakes.
Step 7: Line the inside of 3 small bowls with plastic wrap.
Step 8: Cut cake into strips and press them into the sides of the inside of each of the small bowls.
Step 8: Pour the softened sorbet into the cake lined/filled bowls until the sorbet reaches the top of the bowls.
Step 9: Cover with plastic wrap and freeze until sorbet hardens, 5-7 hours. A couple minutes before you take the cakes out of the freezer, remove the frosting from the fridge so it will be more easy to spread.
Step 10: Take cakes out of the freezer, remove them from their bowls, and peel off the plastic wrap.
Step 11: Frost the rounded side of the cakes with the light frosting, and strip the top of the cakes with the dark frosting. Smooth the frosting out and freeze for at least 30 minutes, covered.
Step 12: Slice, Serve, and Enjoy!
Notes:
If you double the recipe you can make one large cake, as opposed to 3 smaller ones. Keep in mind that you need a lot of free room in your freezer if you plan to store a full watermelon cake.
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