Thirst Quenching Watermelon Cake

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Thirst Quenching Watermelon Cake by Beatriz Quesada
Story and photos by Jessica Valles

“I’m trying to stretch summer out as much as possible,” says St. Mary’s University alumna, Beatriz Quesada, about the recipe she chose. Quesada graduated May 2013 with a bachelor’s degree in exercise and sports science.

“I’ve always enjoyed the small community feeling and the Marianist values here at St. Mary’s,” says Quesada as she takes a watermelon half her size out of the refrigerator at the apartment she shares with her two younger brothers.

“But I also have always loved big cities!” says Quesada, who just moved back to San Antonio from New York City where she was attending the physical therapy program at New York University.

“New York was a little too much for me, but I think I’ll like Miami better.” She plans on getting her doctorate in physical therapy at Miami University.

Before New York, Quesada participated in a study abroad program in London and before that she studied at St. Mary’s sister school, Chaminade University in Honolulu in Hawaii.

“London was great, I ate a lot of tuna sandwiches!” jokes Quesada as she talks about how expensive it was to live in the city. However, she did not mind because tuna happens to be one of her favorite foods.

Quesada, who originally is from, Mexico City, enjoys spicy food. Though the recipe she shares is anything but spicy.

(Although, like all the cities Quesada has called home, this recipe is big and surprising.)

With an eventful weekend ahead of her and the summer soon ending, Quesada decided to enjoy one last summer favorite–watermelon.

“We’re celebrating my friend’s birthday this weekend, so I want to make her a special cake.”

Says Quesada as she starts nonchalantly carving a Three Tier Thirst Quenching Cake out of the melon like the recipe describes.


  • One large watermelon
  • An 8oz container of whipped cream
  • One 14oz bag of Bakers shredded coconut
  • One kiwi
  • A few black berries and raspberries


Make sure all the ingredients are cool so they are easier to work with, especially the watermelon, so everything sticks together nicely without being runny. Slice the top and bottom of the watermelon so that it has two flat sides, making one of the slices larger than the other. Start carving the remaining skin off of the melon slowly to leave as much melon intact as possible. Shape out a second tier by cutting from the topsides of the melon. Using the larger slice and cutting from the ends of the melon, cut out a third tier by inserting a glass into the left over melon. Carefully pull the cylinder out and place it on top of the second tier with toothpicks to make sure it stays in place. Pat dry the cake shaped melon with paper towels and cover it with whipped cream. Brown the coconut in the oven for fifteen minutes and coat the whipped cream with it. Decorate the sides and top of the cake with slices of kiwi and berries. Makes fifteen slices.

4th Annual Magazine Launch Party

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For a pre-Thanksgiving feast, more than 60 students, staff, faculty, administrators, alumni, media communications professionals and guests gathered at the University Center Conference Room A for a Taste of StMU.

Now in its fourth year, the magazine launch party showcased 16 new layout designs and a bountiful buffet of main dishes and desserts.

The winner of the Professionals’ Choice award was Jessica Valles (see magazine), whose partner chef, Beatriz Quesada, made “Watermelon Cake.” The winner of the People’s Choice award was Michelle Kafie (see magazine), whose partner chef, Cindy Kafie, made “Vanilla Cake Pops.”

This year’s menu included tres leches, tiramisu cake, cheesecake, apple crumble, beer-roasted chicken with mashed sweet potatoes, meat and cheese lasagne, Reese’s Peanut Butter chocolate pie, German chocolate cake, monkey bread, rosemary chicken and lemon dressing salad, jambalaya, spaghetti and meatballs, vanilla cake pops, white cheese enchiladas, peanut butter blossoms cookies and watermelon cake.

The graphic design students thank All Events San Antonio, the sponsoring organization, as well as HI Cookery, the Marianist Province of the U.S., Aramark and UC staff, and the St. Mary’s Bookstore for their generosity in supporting this important educational and networking event. See Flickr photo album.

Greek Yogurt Chicken Salad

Greek Yogurt Chicken Salad by Cassandra Antell
Videography and Production by Jessica Valles

Junior biophysics major Cassandra Antell, cooks chicken for a fresh salad. The dish is simple and tasty, perfect for a quick and healthy meal during a busy week.


  • 2 cooked chicken breasts
  • 1/2 granny smith apple
  • 2 stalks of celery
  • 1/2 cup dried cranberries (Crasins)
  • 2 tbsp. chopped almonds
  • 1/4 cup diced onion
  • 1/4-cup plain Greek yogurt
  • Pinch of salt & pepper
  • Squeeze of lemon juice
  • Club crackers


Season the chicken to your liking and cook it thoroughly. Shred the cooked chicken and set it aside in a mixing bowl. Chop the celery, apples and onion then add it to the mixing bowl. Add the almonds and dried cranberries while also stirring in the Greek yogurt. Season with salt and pepper and serve with club crackers. This recipe makes about six servings of salad.

Greek Yogurt Chicken Salad

Greek Yogurt Chicken Salad