Watermelon cake

Approx. 60 minutes baking + 40 min. preparation timeeasy
What you need: cake ring Ø 24 cm, baking paper, rolling pin

For the dough

  • 180 g soft butter, cut into pieces
  • 200 g sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 10 g red food colouring paste
  • 250 g milk
  • 400 g flour
  • 1 pinch of salt
  • 2 tsp baking powder
  • 100 g chocolate drops 

For the buttercream

  • ½ packet custard
  • 250 g milk
  • 25 g sugar
  • 190 g soft sweet buttercream

Decorations

  • Decocino sugar paste green, red, black and white
  • Decocino wafer roses
  • Decocino colouring paste red 
  • Decocino colouring paste green

Preparation

Baking

  1. Preheat the oven to 170°C; line the cake tin with baking paper.
  2. Cream the soft butter and vanilla extract in an electric mixer to form a foamy mixture. Add each egg one at a time, stirring slowly and constantly in between additions. Then using the highest speed setting, beat everything together until foamy.
  3. Sift the flour, salt and baking powder, and fold into the mixture in alternation with the colouring paste and milk; finally folding in the chocolate drops. Spoon the batter into the cake tin and bake at 170°C for 50 minutes.
  4. Cook the vanilla cream with milk and sugar according to packet instructions. Leave to cool and beat with the soft butter to form a foamy, whitish cream (allow a good 10 minutes).
  5. Coat the cooled cake with the cream and put in the fridge to chill for 30 minutes, until the buttercream is quite firm.
  6. Cover the cooled tart with the fondants to decorate, form the cores by hand and attach them to the cake. Model the melon slice and use it as an eye-catching decoration together with the wafer flowers.

Products used

Edible Glue
Edible Glue
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Colouring Pastes
Colouring Pastes
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Vanilla Extract
Vanilla Extract
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Sugar Paste Coloured
Sugar Paste Coloured
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