Before you start cutting your fruit, make a simple whipped cream and keep it in the fridge until ready to use. Then, cut your cantaloupe into 1/2-inch thick slices. Using a 3 3/4-inch biscuit cutter, cut circles out of the center. Use a smaller biscuit cutter (about 1-1/2 inch) to cut the seeds out.
Using a large knife, carefully cut the watermelon into 1/2-inch slices. Don't worry if you cut too thick or crooked, it's easy to slice the cut circles in half to make them a bit thinner.
Using the 3 3/4-inch biscuit cutter, cut circles out of the watermelon. If you cut the watermelon too thick in the previous step, slice the cut circles in half lengthwise to make the layer thinner.
Before you start stacking, use a paper towel to blot the water from the cut fruit -- this helps prevent slipping. Start with a watermelon disk as the base. Stack the cantaloupe on top of the watermelon. Transfer your whipped cream into a piping bag or plastic bag with the corner cut off. Fill the inside of the cantaloupe (where you cut the seeds out) with whipped cream.
Repeat the layering process, filling each of the cantaloupe pieces, until you've reached your desired height, finishing with the watermelon on top. I used seven layers in my mini melon cakes. Repeat to make as many mini melon cakes as you like!
Cupcake wrappers make a great "plate" for these mini melon cakes. Simply flatten out the cupcake wrapper and you have the perfect sized parchment circle on which to build your mini melon cakes.
Adding a piped border will make your melon stack really look like a tiny, fancy cake. Pipe a simple whipped cream border on the bottom and top.
Spoon a dollop of whipped cream on top of each cake, then garnish with a blackberry and mint leaf. Refrigerate until ready to serve.
Try these chocolate-dipped cherries for a light and tasty dessert!