I used a 10″ round pan to make this Watermelon Cake. After baking and cooling, the cake was cut in half. For easier crumb coating, place both cake halves in freezer for about an hour.
I used about 1’4 inch icing between the layers. Stack, crumb coat, then frost. I tinted butter cream icing in red, and black.
This is a great idea for summer. You did a beautiful job. Thank you for the idea.