Watermelon Cake
This post is sponsored by The National Frozen and Refrigerated Foods Association (NFRA). I was compensated for my time. All opinions are 100% mine.
Summer is in full swing in Florida. We’re enjoying rainy afternoons and lots of thunderstorms. It’s our rainy season here in the sunshine state and we are very thankful for it. And especially thankful this year because it’s been so devastatingly dry the past few months and we’ve had lots of brush fires.
We’ve been having the best summer so far. This past weekend was my daughter’s birthday and we had family in town to celebrate. All the ladies helped make the perfect my little pony princess cake for my daughter’s birthday. It was a ridiculously adorable pastel purple cake topped with green grass icing, sprinkled with pastel wildflowers and topped with cute little ponies. She adored it!
But I also wanted to make a swimsuit friendly cake we could enjoy this weekend, so I made this healthier watermelon cake. This is just a mini seedless watermelon, cut in a cake form, and iced with Dannon Light & Fit® Greek Yogurt. It’s so easy to make and super fun for the kids to help decorate.
