The
Watermelon Cake |
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| 1. Grease and
flour the Wilton egg shaped pan.
2. Mix cake mix as directed, put in food coloring
during the mixing. I used the liquid kind that you can pick up at a
grocery store. Fold in a few handfuls of mini chocolate chips.
I used Duncan Hines white cake mix. It seems to work the best because the
batter is thick. I have used the strawberry flavored cake mix, but the
batter is thinner and the chocolate chips sunk to the bottom. |
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| 3. Divide
batter equally between the two pans. |
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| 4. After the
cakes are baked and cooled. Trim the tops off to make the layers level. If
you think the chocolate chips sunk into to the cake too far you can push
some chocolate chips into the cake with a toothpick. |
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5. Tint a
small amount of icing dark pink (about the same as the color of the cake)
to spread between the layers.
6. Sprinkle a few chocolate chips between the
layers. |
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7. Put the
two layers together.
8. Ice the entire cake with light green icing. |
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9. Smooth it
as best you can. I used a plastic bowl scraper that I arched to smooth out
the icing.
10. Use a large writing tip (#6) make lines from end
to end with dark green icing. |
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11. Using a
small spatula spread the lines making them blend into the light green
icing.
12. Use the grass tip (#233) and go all around the
base of the cake. |
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| 13. Create a
vine using the large writing tip coming from one end of the cake and wind
around the front of the cake. |
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| 14. Use a
large leaf tip (my favorite leaf tip is #352) to add leaves to the vine. |
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