Watermelon Cake

Diane tries her hand at a
Watermelon Cake

Comments


JimmyTwoTimes

03/19/2016
05:05:46


test



Flowermonkey

02/01/2016
15:08:40


I wonder if painting a thin layer a preserve or even melted chocolate allowed to set , would provide a barrier between the watermelon and cream.



Brat68

10/23/2015
03:57:56


It's coming up to summer here in Oz and that looks like it would go down a treat here by the pool. I must admit when you started covering it with cream I felt a spoof coming on but the end result looked scrummy. So thanks again Diane. Hugs



ajmaske

06/27/2015
15:55:29


@kickingit101 ... lol .... once the whip cream went on I too fell in to the sublevels of the gutter and realized perhaps two plates would of been better than a platter ...

however, the Watermelon Cake does look good and I can see it being a hit at a BBQ party ...



kickingit101

06/26/2015
00:29:58


Did anyone else think that they looked like Boobs. Or am I the only one who has my mind in the sublevels of the gutter? LOL



kickingit101

06/26/2015
00:10:13


And I will be making this later on today after my computer training class. It is nice living literally next to a great Grocery Store. I am a cook and not a baker also. My wife is the baker. So wish me luck. LOL



Woody

06/25/2015
03:21:20


The knives I have are worse than yours..by far....great job.



GasMan

06/24/2015
21:31:30


Diane....I don't know what kind of knives you are using but if I could reccomend a knife to use it would be the Shun Classic. This is my preferred brand of knives, they are hardened Damascus forged steel. They are not cheap by any means, I only have a small set and it cost me around $1200.00 but it was money well spent. They are VERY sharp and hold a edge for a long time. They do require that you hand wash them in mild soap and water (Never in the dishwasher) and dry immediately. They have African Rosewood for the handles that also requires you to oil/season the wood every once in a while. Another thing I see is that you are using the thin plastic cutting boards on top of the metal table and when you bring the blade edge down and hit the plastic board you are dulling the edge a little every time. Try using a thicker plastic cutting board that will absorb more of the force on the edge of the blade. If you have any way of taking a simple or beginners class on knife handling or a cooking class at a culinary school it will help you a lot. I have taken several cooking and knife handling classes and it has made a world of difference in my food prep time. Thank you for all that you do!



Millie

06/24/2015
18:45:47


Love it !!



tommyguns

06/24/2015
17:40:29


That would taste so good right now,we've been getting walloped with heat and storms here in Pa, Thanks Diane