Thank heavens it’s Friday, you guys!  My daughter has been extremely fussy today (always for inexplicable reasons) and I can’t wait for my husband to get home so he can help me.  I love snuggling her, don’t get me wrong… but this mama can only dispense so many snuggles before she needs to recharge!
Kenna’s currently down for a nap, so I thought I’d finally deliver on my promised healthy birthday cake post.  My husband helped me make this the night before baby girl’s party.  We were so proud of how it came out!


  • A cantaloupe melon
  • A honeydew melon
  • A pint of strawberries and blackberries (decorate with whatever berries you like)
  • About a cup of Greek yogurt (I chose plain, unsweetened)
  • A small tub of non-dairy whipped topping (I chose the Lite Walmart brand)
  • Parchment paper to decorate on
  • Paper towel to blot the wet fruit as you go

“Cake” base

This “cake” base is made from donut-shaped rings of melon.  You’ll want to first peel your two melons and cut them in half, then scoop out the seeds.
Next, slice thin layers off of the center of your melons – you want them to be roughly the same diameter, so don’t use the ends.  I saved these for breakfast the next morning.  Set them aside and prepare your “frosting.”


This genius “frosting” is made from yogurt and whipped topping so that it maintains a shiny appearance, but doesn’t melt.  If your baby doesn’t like Greek yogurt, you could definitely opt for regular yogurt, or just use whipped topping.
Combine about one cup of yogurt with the majority of the tub of whipped topping.  Use eye-balling here.  How large your melons are will determine how much “frosting” you’ll need.  Mix it all together until it’s smooth and silky.


Rinse and quarter some strawberries and rinse some blackberries.


Lay some parchment paper down on a plate.  Stack rings of melon in alternating layers, patting dry each slice.  Between each dried layer, spread some “frosting”.  This will help the “cake” stay upright and not fall over.
Once you have reached the desired height (we did 8 layers, four of each melon), pat dry your last layer and stuff the center with strawberry quarters (this also helps the cake stay upright).
Cover the “cake” with the remaining “frosting” and spread it evenly so that it covers all of the fruit.
Finish the cake off by lining quartered strawberries along the base of the cake like shown, and place some blackberries on top!
There you go!  Now you have a healthy and delicious birthday cake for your soon-to-be one year old!  Make sure you refrigerate the cake if you won’t be using it right away.
When you give your baby the cake, just make a slice in the side so they can get the traditional “cake smash” experience and throw fruit everywhere!
Here are some pictures from Kenna’s party.  She loved this cake!

Let me know if you make this!  How did it turn out?  Leave me a comment with some pictures in the comments below.
Until next time,

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