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Directions. In a large bowl, combine the cake mix, gelatin, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350ยฐ for 30-35 minutes or until a toothpick inserted in the center comes out clean.
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Shape the watermelon into a cake form by trimming the sides into straight lines and cutting more off the top and bottom. Pat the watermelon dry with a paper towel as thoroughly as you can. Coat the entire watermelon with previously made whipped cream. Decorate with raspberries, blueberries, and strawberries.
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Preheat the oven to 350โ. Grease and flour two 9" round cake pans. In the bowl of a stand mixer fitted with the paddle attachment, add the cake mix, Jell-O, water, eggs, and oil. Beat on medium speed for 2 minutes until smooth.
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Step 5 Make frosting: In a large bowl using a hand mixer, beat butter and about half of the powdered sugar until smooth. Add the remaining powdered sugar, ยฝ cup of milk, and ยผ teaspoon salt and.
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Cut a 2ยฝ- to 3-inch-thick slice from the center of the melon. Discard seeds and trim rind, making the edges straight. Place piece on a platter. Peel kiwi, slice in half lengthwise and slice into thin half-moons. Layer kiwi along the bottom edge of the melon. Whip the cream and sugar to stiff peaks.
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Watermelon Sugar Cakes offers healthy and delicious watermelon based cakes made entirely from fresh hand-selected fruits. Providing an additional creative cake alternative, something for EVERYONE to enjoy and for all occasions. Healthy, Colorful and Sweet! Our goal is to change the definition of "traditional" cakes! Watermelon Sugar Cakes.
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Beat butter at medium speed with a stand mixer, fitted with the paddle attachment, until creamy, about 3 minutes. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating just until blended and stopping to scrape down sides of bowl after each addition.
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Make stabilized whipped cream. Using the whisk attachment, whip cold heavy cream, powdered sugar, and vanilla until soft peaks form. Then, gently incorporate the powdered milk with a spatula so the whipped cream doesn't deflate. Refrigerate until you're ready to decorate. Decorate with fresh fruit toppings.
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Cut the top and bottom off of the watermelon. Trim the rind off of the watermelon. If the watermelon is too big, cut it in half and make two smaller cakes. Frost the top and sides of the watermelon with Cool Whip. Decorate the top of the cake with fresh fruit. Decorate the sides of the cake with sliced almonds.
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A Variety of Fresh Fruit Ingredients: 1 Whole Watermelon (find one as smooth, and round as possible); 1 Bunch Green and/or Red Grapes; 1 Pint of Strawberries (washed, but leave stems on for decoration); 1/2 lb. Cherries; 2 - 3 Star Fruit -OR-; 1/2 Cantaloupe or Honeydew; Special Tools Needed: Toothpicks (the kind with one sharp & one dull end) Long, Sharp, Serrated Knife
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Instructions. Preheat oven to 350ยฐF. Grease and flour two 8-inch round cake pans. In a large mixing bowl sift together flour, sugar, baking powder and salt. Make a well in the center and add butter, watermelon juice, strawberry extract, eggs, and red food color.
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The original Wattamelon Roll came in at 58 oz. Some shoppers remember buying one for between $5 and $10. The new cake comes in at only 40 oz. and will run you a whopping $22 and change. The added cream and crunchies weigh down the light and airy sherbert.
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Takeout Restaurant. Sandwich shop. This patisserie is located in the trendy Saint-Roch district of Quebec City, and serves delicious pastries such as honeycomb croissants and rich chocolate tarts. They also have a great selection of sandwiches on fresh bread, and their soup is always delicious.
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Cut off both ends of watermelon, about 2-3 inches thickness, and discard. Depending on the size of your watermelon, you might want to cut it in half crosswise. Place the first half upright on the cutting board. Then, using a sharp knife, cut the green skin and white rind away, exposing the red flesh of the watermelon.
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Cover the cake layer with 1/4 cup frosting and pipe a rim around the edge of the cake. Fill the center of the cake layer with 2 to 3 tablespoons lime curd. Continue to stack and fill the cake, following step 1, with the second and third cake layer. Place the final cake layer, top side down on top of the last layer of curd.
