Tag Archives: cake

Strawberry Watermelon Cake Recipe

The Strawberry Watermelon Cake from Black Star Pastry is my all time favourite cake. I tried it once when they came to Singapore for The Great Food Festival in 2017 and it has been on my mind ever since. On and off I would have cravings for it, but never quite knew where to get them in tiny little Singapore.

So I decided to bake one myself.

The results blew my mind. Pretty decent for a first timer, and helluva impressive. Thought I should share the recipe with some tips so that you guys can make one yourself too!

Recipe from Her World (http://www.herworld.com/solutions/recipes/recipe-learn-how-make-famous-strawberry-watermelon-cake-sydneys-black-star-pastry), reproduced in whole here:Serves 12


For the almond dacquoise:

150g almonds, coarsely chopped

150g pure icing sugar, sieved

5 egg whites

135g caster sugar

For the rose-scented cream:

300ml thickened cream

30g caster sugar

2 tbsp rosewater

250g seedless watermelon, thinly sliced

60ml rosewater*

4 tbsp caster sugar

40g almond meal

500g strawberries, halved

10 seedless red grapes, halved

1 tbsp slivered pistachios*

1 tbsp dried rose petals*

*Available at Phoon Huat stores including #02-01 Buona Vista MRT Station (6776-0153)


  1. To make the almond dacquoise, preheat oven to 200C. Pulse almonds in a food processor until finely ground, then combine in a bowl with icing sugar.
  2. In another clean mixing bowl, whisk egg whites with an electric mixer until soft peaks form, about 3-4min. Next, gradually add caster sugar and continue whisking until stiff peaks form, for 1-2min. Gently fold the almond-icing sugar mixture into the egg whites.
  3. Line a 30cm x 40cm tray with baking paper, and spread the almond dacquoise mixture evenly. Bake for 10-15min until golden. Set aside to cool on the tray, then cut in half lengthwise. Leave it to rest for at least 4h, or overnight.
  4. Arrange watermelon slices in a single layer on a wire rack. Sprinkle with 20ml rosewater, then sprinkle with 2 tbsp sugar. Let it soak for 30min, then pat dry with kitchen towels.
  5. For the rose-scented cream, whisk cream and sugar in an electric mixer until soft peaks forum. Gradually add rosewater and whisk until you have stiff peaks. Do not over-whisk.
  6. Spread 1/3 of rose-scented cream evenly over half the dacquoise. Sprinkle with half the almond meal, and layer watermelon over the dacquoise, You might need to trim some of the watermelon slices to fill the gaps.
  7. Sprinkle the remaining almond meal over the watermelon. Spread half of the remaining rose cream. Layer with the rest of the dacquoise and rose cream. Refrigerate until firm, about 1-2 hours.
  8. Combine strawberries with the remaining 20ml rosewater and 2tbsp sugar in a bowl. Toss to combine and set aside for 15min. Carefully arrange the strawberries onto the cake, gently pushing into the cream. Trim the edges of the cake, scatter it with grapes, pistachios and rose petals. Serve.

Littlemissramen’s tips

  1. The recipe at best serves only 8.
  2. The almond dacquoise was way too sweet. Try cutting down the amount of sugar incorporated.
  3. Let your watermelon dry out for as long as possible. Mine wasn’t dry enough and after I assembled the cake, water started to seep into the cream and almond dacquoise. Had a super soggy cake base as a result. 😦
  4. HerWorld said that the rosewater, silvered pistachios and rose petals could be found at Phoon Huat. I found none of those and thus had to improvise.
  5. For rosewater, Phoon Huat sells rose flavoured water for $13 a bottle which you would need to dilute generously with plain water, about 1 part to 8 parts of water.
  6. For silvered pistachios, you can actually get those small packet pistachios from the supermarket and finely chop them.
  7. For rose petals, head to your nearest TCM shop. Besides getting yourself a liang cha to drink, ask for rose buds (the kind that you can make tea with). It costs only $2.50 for a huge tub. Back at home, chop off the stems and separate the petals.

I wish you fun and may your cake turn out great. Happy baking!


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Edith Patisserie, North Bridge Road


Edit on 2 Oct 17: Edith Patisserie now requires 3 days minimum lead time for standard bakes, 7 days for semi-customised cakes, and 14 days at least for fully customised cakes. Experience tells me: Do order early! Although I was able to meet the minimum 3 days requirement, I was told that they were unable to take in my order because they had reached the quantity for that particular flavour.

It’s been a while since I had a favourite patisserie. Special shout out to Edith Patisserie, where their cakes are unique, delicious, and most importantly, affordable.

Melon Shortcake ($48+).

The Melon Shortcake was my second time purchasing from them. My first order was the Pandan Coconut Gula Melaka cake ($43+) which was for Father’s Day and my family was impressed!

Their Melon Shortcake was even better! Moist, light and not too creamy. What I liked was that their cakes’ design are simple yet it gives off an atas vibe. This cake has an orange gradient blend all around, totally chio!

Yuzu Matcha cake with a Unicorn Fondant Topper.

My husband surprised me with my favourite flavours — yuzu and matcha. And to make things cuter he added a Unicorn Fondant Topper, one of the many standard toppers offered by Edith. Needless to say, I was giggling like a little girl as he brought the cake out.

Every bite of the Yuzu Matcha was a refreshing one. I ate this cake for four days straight and didn’t feel a a teeny weeny bit of jelatness.

Some of their other flavours include Raspberry Passionfruit, Matcha Dark Chocolate, Lychee Rose. How can you refrain yourself from trying their flavours?!

If you’re trying to surprise that special someone, Edith Patisserie offers customised 3D cakes as well!

Astronaut Bear (screen grab from their Facebook)

And somehow, they’re really a bunch of super talented and creative bakers. Just look at this super chio floral cake.

Floral cake (screen grab from their Facebook)

They also take pride in educating customers on keeping their cakes in tip top condition before consumption. For example, I was instructed not to put the Pandan Coconut Gula Melaka cake in the fridge an hour before eating as the cake would be too hard and crack. For the Melon Shortcake, I was told to keep it in the fridge all the way until consumption. Little details like that really matters.

Edith Patisserie is located along North Bridge Road, making self collection a little bit of a bummer because parking is really limited and the streets around the area can be chaotic at times. So best to go in pairs, someone can guard the car along the alleys while the other quickly collects the cake.

p/s: I just visited their website and I couldn’t find the Melon Shortcake on their menu anymore! Edith Patisserie, bring it back please!

772 North Bridge Road, S(198740)

+65 6443 7150

Closed Mondays

Tuesdays to Saturdays – 10am to 5pm

Sundays – 10am to 2pm

Website here

Facebook here

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