The Watermelon Chronicles

It all began when I offered to bring dessert for a holiday get together with our good friends.  I knew it was going to be a big delicious belly-filling meal so I wanted to make something light and refreshing that the kids would still be excited about.  I felt like I needed some inspiration as it was a long week, so I put my 4-year old on my lap and we started searching Pintrest.  He found some awesome cakes covered in gummy bears and filled with M&M's that he made me promise we would try to make one day but it was something else that caught my eye.  A cake that was made out of an entire watermelon!

I Began with High Hopes

The next day I went out and brought all of the needed ingredients, which made for an easy start as the only required items were watermelon, almonds, berries and whipped cream.  My son and daughter sat around my kitchen island as I slowly but forcefully cut the entire watermelon out of it's skin and rind so I was left with just the fruit.  I than forged ahead and started carving it into what looked like the size and shape of a 7-layer cake.  The process was a little messy with all the running juice but the kids enjoyed eating my carvings :)  I put it onto my official cake stand and the kids and I were impressed.

My "cake" ready to be frosted.

Next step was "frosting".  I used a tub of the new Truwhip, a whipped topping that is made with more natural ingredients (found in the freezer section next to all the fake whipped creams).  As soon as I started frosting I knew this was going to be a challenge.  Watermelon is wet and smooth, not great for traction and adherence of frosting.  Since I was in a rush I continued the messy job as my kids laughed and scooped up the sliding cream with their eager fingers.  We negotiated and decided any cream on the counter was fair game :)

The disguise begins......

I quickly put the dripping mess of a cake into the fridge to "set".  After about a half hour, which is all the time I could spare before we had to leave, it seemed to be holding.  I placed my strawberries, blueberries and raspberries on the top and put it back in the fridge.  I crossed my fingers and got the kids ready to go for our dinner party at our friends.

Epic Fail

Right before we left I opened the fridge to retrieve my creation and unfortunately the weight of the berries pushed the cream down the cake.  In superwomen fashion, I quickly threw together a fruit salad so I had something to bring just in case my "cake" we a total loss.  After a little fixing, my husband insisted I bring it as it looked decent enough.  I gave him the task of holding it on his lap in the front seat while I drove.  I guess I didn't want the pressure.  Well the minute we pulled out of the driveway my beautiful mess of a cake was on his lap.  The kids and I couldn't help but crack up laughing as he sat there covered in watermelon and cream in his "fancy" clothes.  If I didn't laugh I would have cried after all of the effort I put into it.

We reversed and pulled back into the driveway.  My husband insisted we can still salvage it to enjoy later.  As he tried to transfer it back into the fridge the whole cake slipped off the cake stand and went head first into the fridge.  We both looked at each other and closed the fridge door.  Already being a half-hour late, we decided we will deal with the mess when we got home.  The kids couldn't wait to tell our friends of the watermelon fiasco.

An Important Lesson

I kind of like when things go wrong in front of the kids.  It can make for an amazing learning experience on how to bounce back from failure and keep things in perspective.  If you take a minute to take a deep breath before you react and realize that your reaction and perspective will be mirrored when your kids face similar life challenges.  We as parents are always trying to teach these things but nothing compares to the natural learning that occurs by role modeling in real situations.  Both my 10-year old and 4-year old witnessed how much time I spent on my creation and how excited I was to share it.  I could have been angry and frustrated at my epic fail (as my daughter would say) but instead I tried to find the humor in it (it was pretty hysterical).  I talked about how I now know what I need to do differently to make it work and how excited I was to try to tackle it again now that I was so experienced :)  Is it not everyday that our children find themselves in similar scenarios?  Block towers that were built with such care and then fall.  Art projects that were going well and than take a turn for the worse.  They will naturally react similar to how they see you react to these challenges.  So remember your yoga breathing, don't take yourself so seriously and dare I say laugh at your self :)

Practice Makes Perfect

A week later we had the same friends over for dinner at our house.  I was obsessed with trying to get this dessert to be a great success this time.  I had a game plan and knew it could be done if I had the time and  a few tricks up my sleeve.  I gathered my ingredients again and started the process in the morning.  Long story short, it worked.  Everyone was super impressed and truly enjoyed this cool cake.  When sliced it looked beautiful and held together perfectly.  Don't be intimidated!  Anyone can do it, although remember it is not made to travel :)

The finished product- it worked!

Watermelon Cake

Ingredients:

1 large whole watermelon

1 tub whipped topping

2 cups almonds (sliced)

1 quart of fresh Strawberries

1 pint of blueberries

1 pint of raspberries

Directions:

1.  Wash and cut all skin and rind off watermelon, so just flesh remains.  The best way to do this is with a large sharp knife.  Cut the top end and bottom end off.  Stand up and start cutting sections down from top to bottom pushing your knife against the flesh and following the natural shape of the melon.

2.  Shape melon into a cake.  The size can be determined, although the larger it is the harder it will be to handle.

3.  Put melon on cake plate and into freezer to firm up (about 30 minutes).  The colder it is the easier the whipped topping will stick to it.

4.  Take the melon out of the freezer and frost it with the whipped topping.  The key is to use whipped topping that was properly defrosted in the fridge, not on the counter.  This will ensure it is firm enough to hold.  Try to do this process fast and put the frosted melon back in the freezer to firm up (about 15-30 minutes).

5.  Cover the sides of the cake with the sliced almonds.  Pushing the nuts gently but firmly into the whipped topping.  Put the cake back into the freezer (about 15-30 minutes).

6.  Decorate the top with whatever fruit you would like.  Remember that the more weight the more likely the topping won't hold up as well.  If found the berries to work well (see above).  Put it back into the freezer for about a half hour.  It can than be transferred to the fridge until you're about to serve.  It can be sliced just like a regular cake and enjoyed!  

A slice of heaven :)

Like Mother, Like Daughter!

Kay's last day of cooking camp!

School is Out, Cooking School is In!

My 10 year old daughter Kaylee is home with me this week, her favorite place to be.  School is out and she has spent the last 2 weeks at cooking camp.  The first week was offered through our local Whole Foods and this past week was at a local cooking school, Chef Start.  The last day of camp, she presented and served all of the dishes she made- delish!

Could There Be a Better Centerpiece?

Kaylee as our centerpiece!

Kaylee has been around good cooking since she has entered this world.  When she was very young I would put her little bouncy seat on the kitchen table as I cooked around her.  It was out of necessity, as she would become upset if she couldn't see what was going on.  Before she was old enough to sit in a high chair to eat, we would put her seat in the middle of the dinner table and we would eat around her.  My husband Jason and I would joke that she was our beautiful centerpiece.  I guess it should be clear why she thinks the world revolves around her :)

Can You Say "Over the Top"?

As she has grown, she has taken a more hands-on role in our family kitchen.  Her favorite thing to do on a weekend morning is surprise us with breakfast.  I'm not talking about a bowl of cereal either.  Kaylee is all about presentation.  It's in her nature to go all and out and totally over the top.  She sets the table on any given day like it is a holiday and guests are coming.  The table always includes napkin rings, place cards (yes, even if it is for just Jason and myself), lemons and oranges in our water glasses and of course some kind of dessert.  Yes, you heard me right.  Dessert at breakfast!


One of Kaylee's "desserts"!





 Who Said Practice Doesn't Make Perfect?

Now that she is older (well 10 :)), she truly helps me in the kitchen.  We go all and out together when we host our friends and family.  We start our cooking the day before, in our aprons and usually cook late into the night.  She has mastered many tasks and continues to surprise me with her creativity.

Afternoon Delight!

Today, as I was working at my desk in my home office, she was busy working in the kitchen.  She insisted that I not come out until she let's me know it's OK.  After about an hour or so, she called out that lunch will now be served.  She presented a delicious looking BLT!  Not just any BLT, but one made with perfectly toasted whole wheat bread, crisp chopped iceberg lettuce, sliced ripe San Marzano tomatoes, crisp turkey bacon (non-nitrate) made in the oven and just enough light olive oil mayonnaise.  Are you aware of how easily it is to ruin a basic BLT?  Soggy or burnt bread, too much/too little mayo, lettuce that has not been dried well, undercooked or overcooked bacon and the worst offender of all, under-ripe tomatoes.  She was so proud and I was so impressed!  We ate our sandwiches together and enjoyed the quiet of the summer afternoon.  She truly fed my body and soul!!!!




Kaylee's gourmet BLT lunch special- YUM!!!