I saw this watermelon cake idea in the August issue of Martha Stewart Living magazine. This is a cute, fun, unique way to serve fresh watermelon. And I’m not the only one who excitedly tried this; checkout ‘messy thrilling life’ blog who also tried Martha Stewart Living Magazine watermelon cake. Thankyou Martha!

Martha Stewart Living Magazine serves the watermelon cake plain, thats what I’ve done too. But if you want to jazz it up, here are some suggestions:

- sprinkle a little lime juice or lime zest on top

- top with chopped basil or mint

- sprinkle some feta cheeseand balsamic vinegar over the watermelon “cake”

- drizzle a little tequila or rum or cachaca

 Wash and wipe a seedless watermelon.  

Lay it down horizontally. You need to cut about 2 inches from the center of the watermelon (the middle third of the fruit). Using your largest knife, cut away one thirds from the end.

Cut about one thirds from the other end. Level off the middle third if needed.

Lay the middle third (the watermelon ”cake”) on a serving platter. Cut it into 8 wedges.

Now take the two ends of the water melon. Using a melon baller or any rounded spoon (I used a measuring teaspoon) scoop out balls of watermelon.

Now arrange these balls on top of the water melon ‘”cake”. Garnish with mint. Cover and refrigerate till ready to serve. Use any leftover watermelon and scraps for juice.

This will serve about 8, with left over bits of watermelon from the cut ends.