2 L Pyrex bowl, greased with oil and base-lined with a 4" disc of baking parchment

2 - 8" cake pans, greased and lined 

(for the vanilla sponge cake)

750g self-rising flour, sifted

1 t baking soda

750g superfine sugar

360g butter, melted and cooled, plus extra for greasing

450 mL buttermilk

6 eggs

1 1/2 t pure vanilla extract

75g semisweet chocolate chips

+red food color gel

+1 giant chocolate button

(for the frosting)

650g butter

1.3kg confectioners' sugar

3~4 T water

+green food color gel

+black food color gel

[how to make]

(for the cake)

*Preheat the oven to 350 degrees.

*Place all the ingredients in a large bowl and beat with an electric hand whisk until combined and smooth.

*Add enough pink and red food coloring to get a bright watermelon flesh-color to the vanilla sponge mixture.

*Stir through the chocolate chips.

*Pour 1.2kg of the cake mixture into the prepared Pyrex bowl.

*Bring a double layer of baking parchment up and around the outside of the bowl, securing in place with kitchen twine.

*Divide the remaining mixture between the prepared cake pans.

*Cover with a clean, damp kitchen towel and set aside.

*Bake the cake in the Pyrex bowl for 1 hour 20 to 25 minutes until an inserted skewer comes out clean (after 45 minutes cover the top with a double layer of kitchen foil, and add the cake pans to the oven and bake for 35 to 40 minutes).

*Leave the cakes to cool in their pans for 10 minutes, then remove and allow to cool completely on a wire rack.

*Allow the cake in the bowl to cool for 30 minutes.

*Loosen the sides with a palette knife,  and invert onto a wire rack to cool completely.

*Trim the tops of the flat cakes to make level.

(for the frosting)

*Using an electric hand whisk, beat the butter until light and creamy.

*Add 3~4 T water and gradually whisk in the confectioners' sugar in manageable batches, until smooth and spreadable.

*Color 400g of the buttercream the same watermelon flesh-color.

*Stack the cakes with the domed cake on the top, using the flesh-color frosting in between.

*Crumb-coat the cake, using 500g of the white buttercream.

*Place in the freezer to harden for 15 minutes.

*With damp hands smooth down the buttercream a little more.

*Repeat using 450g more of the white buttercream.

*Smooth down again with damp hands and return to the freezer for 15 minutes.

*Color the remaining 600g of buttercream a light green shade.

*Use the same technique to coat the cake using 500g of the green buttercream.

*Return to the freezer for 15 minutes.

*Add more green coloring and a little black coloring to get a mid-dark green shade to the remaining 100g of buttercream.

*Use the tip of the dinner knife to apply the darker green buttercream smearing it downwards in small motions to create vertical stripes around the cake.

*Place in the freezer for 15 minutes.

*Smooth down again with damp hands, then top with a giant chocolate button and serve.

Note: I adapted the recipe from "Fantasy Cakes" by Angela Romeo.

Labels: cake recipe, watermelon cake recipe