June in Kansas: Dairy Month, Hard Work, Watermelon Cake

Kansas In June

In June, many Kansas Farmers are starting wheat harvest, while ranchers are putting up hay to be used during the winter months when their cattle come home from summer grazing pastures. Farmers are also trying to finish planting soybeans and sorghum and this year has been a challenging year in many parts of Kansas due to excessive rainfall, which is quite a contrast to the drought that much of the state has experienced for the past several years. 
 

 June is Dairy Month!

Watermelon Cake

This cake is one tall drink of water. I couldn’t imagine that a hunk of watermelon could be frosted with whipping cream, but it works like a charm, and sticks perfectly as long as your whipping cream is beaten to stiff peak form – super easy to do with an electric mixer and only takes a few minutes.  There’s nothing as delicious, creamy REAL whipped cream!  This can was originally garnished with toasted almonds, but as you can see, it also looks gorgeous with coconut sides. 

Watermelon Cake

1 watermelon, ends lopped off and rind removed, set up vertically onto a cake stand or platter 2 cups whipping cream 1/2 – 2/3 cup powdered sugar 1 tsp. vanilla extract assorted summer berries and fruits coconut or toasted almonds, if desired, for garnish on the sides

Watermelon Cake

Choose a watermelon that is more round than it is tall.  Once frosted and decorated, I learned it’s much more difficult to slice a tall watermelon cake. I got BDP into the kitchen to help me get the watermelon ready – thankfully, he’s pretty handy like that. I love those big, gnarly, man hands of his!

In a deep mixing bowl, beat whipping cream, powdered sugar and vanilla with an electric mixer until stiff peaks form. Pat watermelon “cake” dry with paper towels, then frost with prepared whipped cream mixture. Decorate cake by placing berries and fruits in a decorative pattern on top of the cake.  Press slice almonds into the whipped cream on the sides of cake.  Chill cake until time to serve.  Cake will hold in the fridge for up to a day or overnight. Now You’re Cookin’, Chef Alli 

**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on MomsEveryday Kansas and WIBW 13 News, June 2015. Special thanks to the farmers and ranchers of the Kansas Farm Food Connection for making this segment possible. 

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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