SPONSORED in partnership with Shun Cutlery
1 whole watermelon (about 10-12lbs)
2 1/2 cups heavy cream
1-2 tbsp Maple syrup (or to taste)
1 vanilla bean, seeds scraped
For garnish: strawberries, cherries, blueberries, raspberries, blackberries and fresh mint
With a sharp chef’s knife, cut the ends off the watermelon so you are left with a fairly even cylinder. Save the ends for eating or for garnish.
Using your chef’s knife, carefully carve all of the green and white rind off of the melon. Then, go back and carve the remaining melon into the desired cake shape. It doesn’t need to be perfect!
Pat the surface of the melon with a paper towel to soak up excess moisture and set aside while you whip the cream.
Place the cream in the bowl of a stand mixer fitted with the whisk attachment and whip on high speed until it starts to thickens. Add the vanilla seeds and slowly incorporate the maple syrup. Whip until the mixture is thick and spreadable.
Frost the watermelon with the whipped cream, then garnish with fresh berries and mint. Store any leftover cake in the refrigerator.