1-To start, cut the top and bottom off the watermelon and set those ends aside. Stand the watermelon upright and remove the rind in downward strips until only the red flesh remains, then trim the sides and top to shape it like a cake. This step helps create a sturdy base that’s easy to decorate.

2-Next, beat the heavy whipping cream with an electric mixer until it begins to thicken, then gradually add the sugar and vanilla bean seeds. Continue beating until the mixture is thick and spreadable, forming a smooth frosting. Pat the watermelon flesh dry with paper towels to remove any excess moisture, ensuring the cream adheres well.

3-Spread the whipped cream evenly over the shaped watermelon, covering the surface completely. Use a melon baller to scoop round pieces from the reserved ends and place them on top for a decorative touch. Finally, add mint sprigs for garnish if desired, and refrigerate the cake until you’re ready to serve.