FAUX WATERMELON BIRTHDAY CAKE

Rose Mary Mogan

By
@cookinginillinois

This is the cake I created for my birthday in August. I had never done it before, & had the idea in my head, & wanted to see if the idea would work. I got the idea from a bottle of left over Grenadine Syrup from a previous party & wanted to somehow incorporate it in into the cake to turn it red like watermelon, then I thought mini chocolate chips would be ideal to use as the seeds in the cake.

I had left over limeade concentrate & used that in the frosting & added some green food color to turn the icing green to represent the rind. It turned out much better than expected & tasted great.


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Rating:

Comments:

Serves:

12 or more depending on portion size

Prep:

35 Min

Cook:

1 Hr 20 Min

Method:

Bake

Ingredients

1 c
butter flavored crisco
1 stick
butter, softned
2 1/2 c
granulated sugar
1/2 c
grenadine syrup
1 small
box strawerry/kiwi kool aid gelatine
6 large
eggs, room temperature
3 1/2 c
all purpose flour, i used white lily
1/2 c
corn starch
1 Tbsp
baking powder
1 1/4 c
evaporated milk
1 c
mini chocolate chips with 1 1/2 tbs. flour
8
drops lorann strawberry flavor
few drops red food color, if needed optional

LIMEADE GLAZE/FROSTING

2 c
powdered sugar ,sifted
1/2 stick
butter, softened
1/4 c
limeade concentrate thawed
1 tsp
lemon extract
2 Tbsp
milk, or more as needed
1/4-1/3 c
mini chocolate chips garnish

Directions Step-By-Step

1
PREHEAT OVEN TO 350 DEGREES F. My personal assistant really loved this cake. Prep cake pan with Baker's Joy or grease with butter and dust lightly with flour.
2
These are some of the main ingredients used to make the cake.
3
The Lorann Strawberry flavor comes in a 1 dram bottle, I got mine from Wal Mart, it has an intense flavor so a little goes a long way.
4
Sift the flour with the gelatin, baking powder, & corn starch. Then set aside till needed.
5
Cream the butter with the butter flavored Crisco until smooth and creamy. Then slowly add in the sugar and beat until no sugar granules remain in batter about 8 to 10 minutes.
6
Add in the eggs one at a time beating well after each addition.
7
Coat the mini chocolate chips with the 1 1/2 Tbs. flour & set aside till needed.
8
Now alternate the flour in 1/3 increments, with the grenadine syrup and milk into the mixing bowl , beating well after each is added. Beat until batter is smooth. Then add in the dusted mini chocolate chips.
9
Beat until blended and pour into prepared cake pan, being sure to leave at least 1 1/2 to 2 inches from top of cake pan to allow cake to rise during baking.
10
NOTE: BECAUSE I BAKED THIS CAKE IN A CAKE PAN WITH MORE INTRICATE DETAILS, I COVERED THE BAKED CAKE FIRST WITH A CANNED VANILLA FROSTING. Before adding the Green frosting on top.
11
To make the frosting, combine all of the frosting ingredients into medium size bowl EXCEPT MILK. Then beat until creamy and smooth, add enough milk to reach spreading consistency. Spread or drizzle over cake. Add more powdered sugar if a thicker consistency is needed or more liquid to create a thinner frosting or glaze. Sprinkle top with extra chocolate chips if desired.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American