Delicious Cakes By Mary Watermelon Sheet Cake

Jello Watermelon Sheet Cake Starts with a box cake mix and box of

two 8-inch cake pans and a 2-quart (8-inch) metal bowl; parchment. Preheat the oven to 350 degrees F. Spray two 8-inch cake pans and a 2-quart (8-inch) metal bowl with cooking spray and coat with.

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Wash and prepare all fruit. Using a Large Serrated Knife, carefully cut each end of the Watermelon off (approx. 2-4 inches each side depending on the size and shape of the cake you want). Place one of the flat ends of the Watermelon on a Cutting Board and Trim the Rind off - Being careful to follow the natural curve of the Watermelon.

Jello Watermelon Sheet Cake Starts with a box cake mix and box of

Gently remove the top berries and mint leaves. Set them aside. Slide the top layer off the skewers and cut it just as you would a round cake- into wedges. Place the slices on small plates or bowls, scatter some fruit around it and dollop some whipped cream on top! Repeat with each layer till everyone has been served.

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A twist on the classic Texas sheet cake recipe, this version features a hot pink white chocolate frosting flavored with watermelon juice.. Texas Sheet Cake with Watermelon White Chocolate Fudge Frosting September 16, 2021. Jump to Recipe. I grew up eating Texas sheet cake. At every block party, picnic, potluck, and barbecue, my mom would.

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Keep fresh fruit cake refrigerated until ready to serve. Make sure that the toothpicks or skewers are keeping the cake in place, then wrap the cake in plastic wrap. Put the cake plate onto a cookie sheet or tray to catch any rogue juices. If you can, hold the cake on your lap while someone else drives.

Watermelon Sheet Cake — Trefzger's Bakery

Directions. In a large bowl, combine the cake mix, gelatin, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.

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Shape the watermelon into a cake form by trimming the sides into straight lines and cutting more off the top and bottom. Pat the watermelon dry with a paper towel as thoroughly as you can. Coat the entire watermelon with previously made whipped cream. Decorate with raspberries, blueberries, and strawberries.

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Preheat the oven to 350 F. Line four 8″ round cake pans with parchment paper, and spray the pans with nonstick cooking spray. Combine the butter, oil, granulated sugar, and gelatin in the bowl of a large stand mixer. Mix on medium speed with the paddle attachment until light and fluffy.

Delicious Cakes By Mary Watermelon Sheet Cake

Mix all on high for 2 minutes. Pour batter into a greased 9x13 pan and pop into a 350° oven for 35-38 minutes. Let the cake cool completely and top with 1-3 cans of prepared frosting. I used Duncan Hines Whipped and added 15 drops of food coloring for the green color. Top with sprinkles if you want some flair! This One Bowl Watermelon Sheet.

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Instructions. In a large mixing bowl, whip the whip cream until stiff peaks form. Quickly blend in the honey at the last minute. Don't over beat. Just beat it for a few seconds to incorporate the honey evenly. Peel the watermelon, leaving it whole. Cut the bottom and top to flatten them.

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Preparation. Add cake mix, jello, eggs, water and oil into a large bowl. If you'd like to take the cake color up a notch, add a few drops of red food coloring. Mix all on high for 2 minutes. Pour batter into a greased 9×13 pan and pop into a 350°F oven for 35-38 minutes. Let the cake cool completely and top with prepared frosting (use up.

Jello Watermelon Sheet Cake Starts with a box cake mix and box of

Preheat the oven to 350℉. Grease and flour two 9" round cake pans. In the bowl of a stand mixer fitted with the paddle attachment, add the cake mix, Jell-O, water, eggs, and oil. Beat on medium speed for 2 minutes until smooth.

This Watermelon Sheet Cake starts with a box of Jello and a cake mix

Step 5 Make frosting: In a large bowl using a hand mixer, beat butter and about half of the powdered sugar until smooth. Add the remaining powdered sugar, ½ cup of milk, and ¼ teaspoon salt and.

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Cut the top and bottom off of the watermelon. Trim the rind off of the watermelon. If the watermelon is too big, cut it in half and make two smaller cakes. Frost the top and sides of the watermelon with Cool Whip. Decorate the top of the cake with fresh fruit. Decorate the sides of the cake with sliced almonds.

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Beat butter at medium speed with a stand mixer, fitted with the paddle attachment, until creamy, about 3 minutes. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating just until blended and stopping to scrape down sides of bowl after each addition.

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Preheat oven to 350 F. Grease and flour a Bundt cake pan (or 9 x 13-inch cake pan). . . In a medium bowl, whisk together cake mix and instant vanilla pudding mix or gelatin powder until combined. Set aside. . . In a large bowl, beat watermelon, egg whites, vegetable oil, and red food coloring until smooth.