More fun things happening at TGBK friends, and this time we are celebrating Jess's birthday! You know we love a reason to celebrate because that means more treats. When discussing what to make for the big day it came out that Jess's favorite birthday treat growing up was a cake shaped slice of watermelon with birthday candles (i mean dietitian in the making right!). So of course we had to take it to the next level this year- a gourmet, gorgeous watermelon cake. Though the watermelon is one of the stars here, our homemade whipped cream is some close competition and the two pair perfectly. So lets discuss whipped cream first and then we'll get to celebrating!
We LOVE homemade whipped cream and know you will too. The taste and texture are superior to anything you will find pre-made and the ingredients just can't compare. Imitation whipped cream contains no heavy cream at all! Instead you will find hydrogenated vegetable oil, high fructose corn syrup, skimmed milk, light cream, artificial favors, xanthan and guar gum. We much prefer our rich, delicious, pure whipped cream made from the simplest ingredients: organic heavy cream, cane sugar, and vanilla bean. The process of creating whipped cream is interesting too (for food nerds like us of course). During the whipping process millions of air bubbles are getting whisked into a liquid; at the same time the whisking is emulsifying fat globules allowing them to join together and form a protective shield keeping the air suspended in the liquid creating your light, airy whipped cream. Because of this delicate science only certain types of liquid can be successfully whipped. Heavy whipping cream is ideal because of its high fat and minimal water content. Full fat coconut milk can also be whipped once most of the water is removed. To do this put your can in the fridge overnight - this should separate the coconut fat solids from the water. Once opened skim the water off and use just the creamy solids for whipping. Also cold equipment will help the whipping process so stick your bowls and whisks in the freezer before you get started. But remember with every science experiment your results may vary, but don't get frustrated, it will always be delicious!
Jess's Watermelon Birthday Cake
PREP TIME: 20 mins
TOTAL TIME: 30 mins
Servings: 8 slices
1 seedless watermelon
16 oz organic heavy whipping cream
2 Tbsp cane sugar
1/2 vanilla bean pod, seeds scraped out
1 champagne (yellow) mango, sliced
1/4 cup raspberries
1/4 cup strawberries, sliced
1/2 cup toasted coconut
Place bowl and whisk of an electric mixer in the freezer for at least 10 minutes to chill (a cold bowl and whisk will whip the cream faster). Pour 16 oz of heavy whipping cream into the cold mixer. Turn on high and whisk for 5 minutes until soft peaks form. Add sugar and vanilla and whisk again on high until stiff peaks form.
Cut off the top and bottom of the watermelon so it can sit flat on the cutting board. Slice the rind off the middle and cut into a cake like shape (as shown in the picture below).
Place the watermelon on a serving stand or a platter and evenly spread a layer of whip cream on the top and sides of the cake. Organically toss the toasted coconut on all sides of the cake. We found that using a large spoon to sprinkle the coconut from top to bottom of the cake worked well. Arrange the sliced fruit on top of the cake. We choose mango, raspberries, and strawberries but feel free to top with your favorite fruit!
Slice cake in 8 equal pieces. Serve and enjoy!
This cake is Jess approved, she agrees that this beats a slice of watermelon with candles! The rich homemade whip compliments the sweet juicy watermelon to create the perfect light dessert for a hot summer day. We hope you love this one and are enjoying the holiday weekend. There is much to be celebrating!
Jess and Cecelia
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Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.