All you need for this “cake” is a watermelon. Yep. That’s it. Oh, and a knife.
The original recipe is in the August Martha Stewart Living Magazine. They may still be available for purchase. But I wouldn’t know-- I get mine from the library b
Wash and dry the outside of your watermelon. Cut off about 1/3 from each end and set them aside.
Save the 2 ends and level the top and bottom of the “cake.”
Cut it into 8 wedges and arrange them on your cake plate.
Using the end pieces that you cut off, make melon balls and pile them on top. Garnish with an edible flower or a sprig of mint.
Voila! The fastest cake in the west… and without even turning on the oven! b