- Small to medium (6-8lb) whole seedless watermelon
- 2 1/2 cups heavy whipping cream
- 3 TBS of powdered sugar
- 2 tsp of GOOD vanilla extract
- Mint sprigs for garnish (optional)
- Melon Balls for garnish (optional)
Use a large sharp knife, cut the top and bottom off of the watermelon and save the ends for later use-melon balls garnish (optional). Turn the watermelon upright and carve away the rind in downward strips until all of the green and white pith is removed and you're left with a red, ripe center. Carve away small pieces from the sides and top until the center is roughly cake-shaped or just cut the watermelon in half to make a smaller "cake" like I have in my photo.
In a large mixing bowl, beat the heavy cream with the vanilla extract on the high speed with an electric hand mixer until it begins to thicken. Now you can add the powdered sugar one tablespoon at a time. Beat until the mixture is thick and spreadable.
Transfer the watermelon to a cake stand and pat the outside with paper towels to remove excess water. Spread the whipping cream over the entire surface of the watermelon.
Use a melon baller to cut round pieces of melon from the two reserved ends. Place them on the top center of the cake and garnish with mint sprigs (optional).
Store the cake in the refrigerator if you are not serving right away.