MIAMI NIGHTS

PREP 1 HOUR (+ REFRIGERATION) SERVES 8

EQUIPMENT

30cm square cake board

CAKE

½ seedless watermelon (2kg)

2 x 85g packets creaming

soda-flavoured jelly crystals 1 tablespoon gelatine powder

DECORATIONS

1 sherbet bracelet

2 green jelly rings

2 sherbet lollipops

2 coloured mini paper cases

1 large coloured cupcake paper case 2 cocktail umbrellas

1 rainbow sour strap

1 Trim a little off the base of the watermelon so it sits flat and stable. Using a sharp knife, mark an oval shape on top of the watermelon, 5cm from the edge. Using the oval shape as a guide, hollow out the watermelon until it is 10cm deep, creating steps on one side, if you like. Place on a large tray.

2 Make jelly following packet directions, adding the gelatine to the jelly crystals. Refrigerate for 20 minutes, then pour into the watermelon (pour any extra jelly into small cups to serve at the party). Refrigerate for 5 hours or until jelly has set.

3 Position watermelon on cake board. Carefully snip sherbet bracelet and arrange on top of jelly to form a pool lane marker. Place green jelly rings around pool for lifebuoys.

Turn sherbet lollipops upside down; place coloured cases on top to form umbrellas (we covered the large cupcake case with a small cupcake case to make one of the umbrellas). Position all umbrellas around pool edge. Cut rainbow sour strap into 3 lengths for pool towels; place around pool.