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It’s my birthday!!!! Fat Girl is now 2 years old. And what a two years it’s been. This past year has flown so fast and I want to thank all of my wonderful readers for all your love and support over the past year. Just knowing that my recipes and reviews are there to help you makes all the hard work worth it. In the past year I have gained another 1000 followers taking me up to 2080. I have become a columnist for Chip’s Map’s  and written various articles for 10 magazine. I was voted as one of the top 7 blogs in Korea by Groove Magazine and I have just started a new assignment working for Trazy.com (Travel Crazy, great name or what?) Writing my own Fat Girls Fab finds pieces on different themes. As well as this I have done two cocktail pop up events, one semi successful, one incredibly so. And I ran a stall at the handmade market in Kyungnidan.

As a thank you to all my wonderful readers I want to run a competition for you to win a box full of my delicious and home made goodies. I haven’t whipped it up yet,  but it will hopefully include a bottle of my cucumber gin, hummus, tasty garlic dip, muesli,potato salad, wasabi pea dip, a few baked goodies and whatever else I manage to make.  If you would like to get your hands on this box of gourmet goodness all you have to do is share this post on your facebook page and complete the following sentence. To celebrate the fabulous Fat Girl’s birthday I would give her ……………………. . So put your thinking caps on and come up with your wittiest and funniest gift ideas. Real gifts will be accepted 😉

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So since it’s my birthday and all, I was pretty much obliged to make a cake. After the success of last year’s Rainbow Cake I knew I really had to pull out all the stops, but sadly my cake decorating abilities haven’t really improved all that much since last year. I really backed myself into a corner by going for gold that first year, but whoever thought Fat Girl would have made it to 2 years old, not me that’s for damn sure. Anyway to two I made it and a cake was needed. The thought of baking in this heat put the fear of god into me, so I knew the way forward would be the watermelon cake. Not only does it look great, it’s fresh, simple, tasty, and healthy too (although it somewhat goes against my mantra). I even decided to skip the regular cream and use whipped coconut milk instead too so it’s vegan and lactose friendly too. Again, surprisingly easy to make, you should give it a go, next time you are in need of a dairy free alternative. You can of course use plain old whipped cream if you prefer or even frosting.

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Ingredients

2 cans of coconut milk

1 tablespoon of vanilla

3 tablespoons of icing sugar

1/2 a teaspoon of xanthan gum

1 watermelon

Fruit for decoration

 

Directions 

1. To turn the coconut milk into cream you need to put the cans in the fridge unopened overnight. When you are ready chill a bowl and your beaters. Then open the bottom of the can and pour off the milk (to save for smoothies or other delicious treats)and then put the cream part in your chilled bowl. Whisk with an electric mixer, you might be able to do this by hand but it would need an awful lot of elbow grease. Whisk until it becomes thick like regular cream, it should take around 5 minutes. Add the vanilla extract and sugar powder if using and whisk for a little longer to incorporate. If you have any xanthan gum, it will help the stability but it’s not necessary.

2. To make the cake part, cut the top and the bottom off of the watermelon then remove the green outside by cutting the pieces off length wise. It doesn’t need to be perfect, you can cover up the imperfections with the frosting. Once you are happy with the shape, pat the watermelon down to remove the extra juice.

3. Take your lovely whipped coconut cream and cover the watermelon in a smooth layer. I then took a piping bag and used it to make some cuter decorations but it’s really up to you. Finish up with some fresh fruit and all the decorations your heart desires. Happy Birthday me!

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