What is an Aussie Summer with out sweet juicy watermelon? Why not make this super easy to make colourful fruity cake this summer that will truly impress guests.

INGREDIENTS:

• 1 Watermelon

• 1 Strawberry punnet

• 1/2 Blueberry punnet

• 1/2 Raspberry punnet

• 3 Yellow Peaches

• Handful of Cherries

Optional garnish:

• 125g White Chocolate

METHOD:

1. Melt the white chocolate over a double boiler. Once melted, spread it out with a spatula on to a flat baking tray lined with baking paper. Allow to cool completely before cutting out the star shapes with cookie cutters.

2. Using a large knife, slice off the top and bottom of the watermelon so it sits flat on a chopping board. Slice the sides off evenly so it resembles a round cylinder shape and no white of the watermelon rind is showing. Keep any cut off scraps to make watermelon juice or place in the freezer for spritz at a later time.

3. Slice the cylinder into 4cm wide discs, depending on the size of your watermelon you should end up with 3 or 4 discs.

4. Lay the most level watermelon disc first onto a flat serving plate. Place 3 level pieces of the left over watermelon skin roughly 2-3cm wide to allow for a 1cm gap when you lay the next disc on top. This also helps to ensure the cake is level.

5. Place the 2nd disc on top and repeat the process.

6. Slice the strawberries and peaches into slices. Stick the slices alternately in the gap between the watermelon discs poking outwards. Add blueberries in-between each slice.

7. Cover the top of the cake with piled up whole strawberries, raspberries, cherries, more slices of peaches and a good handful of blueberries. Poke the white chocolate stars in-between the fruit.

Prep time: 25 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.