Watermelon Cake

Watermelon Cake

I needed the cake to be denser than cake mix cakes usually turn out to be, so I added an extra egg and a package of pudding mix to the batter. (and some red food coloring.)

I baked the cake in my "antique" (aka garage sale) pyrex bowl at 325 degrees for 80 minutes .  I was worried about it sticking, but honestly, it was the easiest cake from pan removal I have ever done. (I did use a very generous amount of non stick cooking spray.)

All Done.  I let the cake cool before removing it from the bowl, and then I wrapped it in plastic wrap and put it in the fridge overnight before frosting.

Making the fondant - 4 c. marshmallows, 4 c. powdered sugar, 2 T. water - melt the marshmallows in the microwave and use a stand mixer to add powdered sugar.  A trick is to add the gel food color to the water - it's so much easier than working color into completed fondant.

All Done.  This was the best part of the project - seeing the inside of the cake - my daughter actually put down her computer to come help me with this cake, it was that much fun - and that makes the time and the dirty dishes all worth it.