Sometimes new projects just jump out at you! It’s a combo of the right timing and the right candies.
Even though it’s the middle of summer, we were actually working in advance on Christmas designs. (You can never get too big a jump on Christmas.) We were using red, green and white Sixlets. And at one point we noticed that the Christmas colors actually reminded us of watermelon.
And then it hit us: What a perfect summer project!
So here it is: the complete recipe for a wonderful WATERMELON CAKE:
8 inch cake round (red velvet)
1 1/2 cans vanilla frosting
McCormick Assorted Food Coloring (green and red)
1 cup green Sixlets
1/4 cup white Sixlets
1 1/2 cups red Sixlets
7 or 8 black Sixlets
We used an 8 inch round cake for the design. (Red velvet would be perfect because of the color.) Slice the cake in half and sandwich the two layers together using frosting in between to secure.
Next give the semicircle shape a crumb coat of frosting and place in the freezer to chill for about 15 minutes.
While the cake is chilling you can tint the frosting. Place 3 tablespoons vanilla frosting in a ziplock bag and set aside. Separate the remaining frosting into two batches and tint one batch green using McCormick Food Coloring, and the other half red/pink using food coloring.
Once the cake is well chilled, frost the side of the cake with the green frosting. Frost the top of the cake with the red/pink frosting.
Snip a 1/4 inch corner from the bag of vanilla frosting and pipe a thick line of white frosting between the green and red/pink frosting.
Now it is time to decorate the cake with candy. Attach green Sixlets to the side of the cake on top of the green frosting. Add a row of white Sixlets on top of the white border next to the green. Then attach red Sixlets to the top of the cake on the red frosting.
To finish the design, remove a few red Sixlets from the top and replace them with black Sixlets for the seeds.
And there you have it—just about the perfect cake for a summer picnic, seeds and all!
Alan and Karen