Best Watermelon Cake Recipes

WATERMELON CAKE

Steps:

• In a large bowl, combine the cake mix, gelatin, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Set aside 2 tablespoons frosting for decorating. Place 1-1/4 cups frosting in a bowl; tint red. Tint remaining frosting green. , Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 in. of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 in. of edges. Frost sides and top edge of cake with green frosting., Cut a 1/4-in. hole in the corner of pastry or plastic bag. Fill the bag with reserved white frosting. Pipe around top edge of cake where green and pink frostings meet. For seeds, insert chocolate chips upside down into cake top.

WATERMELON 'CAKE'

Steps:

• Cut 2-inch-thick slice from both ends of watermelon; discard trimmed slices. Stand watermelon on cutting board. Starting at top of melon, use long thin sharp knife to carefully cut between rind and fruit all around watermelon to separate rind from fruit. Remove and discard rind.
• Pat melon with paper towels to dry; place on platter. Frost with COOL WHIP.
• Decorate with remaining ingredients to resemble photo.

WATERMELON FRUIT BASKET CAKE

Steps:

• Preheat the oven to 300 degrees F. Coat a 4-quart ovenproof bowl with cooking spray. Prepare the cake mixes as directed; fold in 2 teaspoons red food coloring and the chocolate chips.
• Transfer the batter to the prepared bowl; bake until a skewer inserted into the center comes out clean, about 1 hour 30 minutes. Let cool slightly, then invert onto a rack to cool completely.
• Put the cake flat-side down on a small cardboard circle. Trim 2 opposite sides with a serrated knife to make an oval shape.
• Cover the sides of the cake with a thick layer of frosting; cover the top with a thin layer (this will be the bottom of the cake). Reserve about 1/2 cup frosting for the inside of the cake. Freeze until the frosting is firm, at least 20 minutes.
• Gently pat the sides of the cake with a smooth paper towel to even out any bumps in the frosting.
• Mix 1/2 teaspoon yellow food coloring with a drop of green food coloring and a splash of lemon juice in a small bowl. Paint the yellow-green food coloring all over the side of the cake with a pastry brush.
• Mix 1/2 teaspoon green food coloring with a splash of lemon juice in another bowl. Paint green stripes on the cake, then blend the edges of the stripes with the tip of the pastry brush.
• Put another small cardboard circle on the cake and flip it over. Carve out the center of the cake, about 1 inch deep, leaving a 1-inch border. Cover the center with frosting, leaving the border unfrosted. Freeze the cake 20 minutes.
• Use a paring knife to make zigzag cuts around the rim of the cake. Mound the fruit in the center, covering the frosting completely.

TEXAS WATERMELON CAKE

Steps:

• For cake: In a large bowol, mix all ingredients.
• Pour into a bundt pan and bake for 35 minutes or until wooden pick inserted in cake comes out clean.
• When cool, frost with the Watermelon Icing.
• For icing: In a bowl, mix cream cheese and butter until fluffy.
• Add confectioners sugar and watermelon juice; stir until blended.

WATERMELON CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray two 8-inch cake pans and a 2-quart (8-inch) metal bowl with cooking spray and coat with flour, tapping out the excess. Line the bottoms of the cake pans with circles of parchment.
• Toss the chocolate chips with 1 tablespoon of the flour in a small bowl and set aside.
• In a stand mixer fitted with the paddle attachment, combine the cake mix, eggs, vegetable oil, the remaining flour and 2 cups cold water. Beat on low speed just to combine, then increase the speed to high and beat until very smooth, about 2 minutes. Add red food coloring to deepen the shade from light to dark pink (15 to 20 drops). Stir the flour-coated chocolate chips into the batter. Pour half of the batter into the bowl and divide the remaining batter between the 2 cake pans.
• Bake all 3 cakes until the cake rounds (not the bowl) are risen and a tester inserted in the center comes out clean, 23 to 25 minutes. Remove the cake rounds to a cooling rack, reduce the oven temperature to 300 degrees F and continue to bake the cake in the bowl until it is risen and a tester inserted in the center comes out clean, 40 to 45 minutes more. Cool the bowl cake on a rack, then unmold all three cakes and remove the parchment from the rounds.
• With a serrated knife, cut the domed tops from all 3 cakes to flatten them, and dust off any excess crumbs.
• Remove a heaping 1/4 cup of the frosting to a small bowl and stir in enough red food coloring to approximately match the color of the inside of the cake. Place 1 cake round, cut-side up, on a serving plate. Spread a very thin layer of red frosting on the layer. You do not want the layer to be visible when you cut the cake, it is just to glue the layers together. Top with the second cake round, cut-side down. Spread with another very thin layer of red frosting. Top with the domed cake.
• Frost the entire cake with a layer of white frosting about 1/4 inch thick to make the watermelon "rind." Let the frosting dry and harden in the refrigerator for about 20 minutes
• Meanwhile, put the remaining frosting in an electric mixer fitted with the paddle attachment and add green food coloring, about 15 drops to start, to make a medium-pale green color several shades lighter than your fruit candy.
• Smooth the green frosting over the white layer, taking care not to combine the two colors. Drape the green fruit candy over the cake, cutting to fit as necessary, starting in the center like spokes in a wheel to make the lines on the watermelon. Top with the black or brown licorice candy as a stem.

DEEP DISH WATERMELON ICE CREAM CAKE

Steps:

• Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft enough to handle.
• Place cookies in food processor; pulse until fine crumbs. Press crumbs into bottom and up side of 9-inch (2.5 L) spring form pan; freeze for 30 minutes.
• Scrape softened ice cream into cookie crust. Using back of large spoon, push ice cream down to remove any air pockets. Smooth top with knife or offset spatula; place in freezer.
• Pour whipping cream into bowl; whip with electric beaters until medium peaks form, about 2 to 3 minutes. Fold in sugar until combined.
• Remove cake from freezer; top with whipped cream and sprinkles. Return to freezer for 4 to 6 hours or overnight until frozen. Before serving, let sit at room temperature for 5 to 10 minutes.
• More recipe ideas are available online at pc.ca.

WATERMELON CAKE

Steps:

• For the frosting: With an electric mixer, beat the heavy cream, sugar and vanilla on medium-high speed until the cream reaches stiff peaks. Refrigerate until ready to use.
• For the cake: Cut off the ends of the watermelon, leaving the middle section; remove the rind. Pat the outside of the watermelon dry with paper towels. Set the "cake" on a serving plate.
• Cover the watermelon cake with the frosting. Press the almonds into the sides of the cake. Top with the strawberry slices. Cut into 6 to 8 wedges and serve immediately.

GENIUS WATERMELON CAKE

Steps:

• -Make Your Batter-.
• Preheat your oven to 350°C Prepare 4 six-inch-round, three-inch-deep (6"x3") cake pans by spraying the bottom and halfway up the sides with baking spray and placing a baking paper round in the bottom.
• In a medium-sized bowl, combine your eggs, 1/2 cup of your milk, and vanilla and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine your flour, powdered sugar, baking powder, and salt and mix on low speed for a few minutes until combined. Low speed is important here so as to avoid creating a burst of flour that will get all over your hair and maybe in your eyes, it is the worst.
• All at once, add in your butter and keep mixing to moisten your dry ingredients creating a crumb-like consistency, about 20 seconds. Begin streaming in your remaining 1 1/2 cups milk, half a cup at a time, continuing to beat on the lowest speed. When all the milk is added, raise the mixer speed to medium and continue to beat the batter for about 30 seconds. This process is important because it incorporates air into your batter.
• Scrape your bowl with a spatula, and then return the batter to low speed. Add your egg mixture in three batches, allowing each to incorporate fully before adding the next. Add 1 teaspoon of Watermelon food gel and beat again on medium for about 20 seconds. If you'd like to achieve a deeper color, add another 1/2-1 teaspoon of gel coloring and beat on medium to combine.
• Divide your batter between your four prepped pans and smooth the batter to level it. Bake for 40 minutes, then keep a close eye on your cakes for the next 5-7-you'll want them to bounce back when you press on the middle of the top of the cakes. You can also insert a cake tester, and it should come out clean with at most a few crumbs clinging to it.
• Remove your cakes from the oven and allow them to come to room temperature on a rack. Then, I like to wrap them up in plastic and put them in the fridge for at least half an hour, preferably overnight before I remove them from the pans. These cakes should rest in the fridge for at least 8 hours total before stacking.
• -Make Your Watermelon Simple Syrup-.
• Place your water in a medium saucepan and add your unwrapped jolly rancher candies. Bring the water to a boil, then reduce to a simmer, stirring occasionally until the candy dissolves completely. Simmer for an additional 10 minutes, then set aside to cool to room temperature.
• -Prepare Your Buttercream-.
• Whip up some Milkmoon Meringue Buttercream (recipe #536136), you'll need 2x the amount listed in the recipe. Reserve 5 cups of this buttercream for your filling, and set the rest aside.
• Combine the 5 cups buttercream with your mascarpone, beating well to combine thoroughly. Add drops of Watermelon food coloring gel until you reach the same shade as the cakes you baked (cut a small amount off the top of one of your cakes to take a peek at the color inside).
• Take 1/2 of your reserved white buttercream and add Super Black food gel into it until you achieve a strong black. Hot tip: this color will deepen as it stands. Set aside.
• -Prep Your Layers-.
• Start by trimming the domes off your cakes. We want flat disks of cake so we can accomplish a tall build!
• Now torte your layers out. Torting is the process of cutting a large cake into smaller layers, and I like to torte my layers super thin. You can choose instead to just trim the domes and leave the cakes as-is for a four-layer cake, or torte each cake in half for eight layers. The more layers, the cooler the seed affect in the slice reveal, however!
• -Build Your Cakes-.
• Prepare two disposable piping bags, one filled with your black buttercream and the other with your red. Cut off the tips of each to create a hole that is roughly 1/8 of an inch wide, fairly small.
• Using a turntable as a base, center your first layer on an 8" round cake drum with a small dab of buttercream in the middle to anchor the cake. Brush the layer with a small amount of jolly rancher syrup. Then, pipe a spiral of buttercream in the very middle of the layer, measuring about 1-1 1/2 inches wide. Smooth this buttercream, then pipe another spiral of buttercream starting about 1/8 inch away from the buttercream at the center, and extending all the way to the edges of the layer.
• Pipe your black buttercream into the opening left, creating a black ring in the middle of the layer. Smooth your red buttercream, being careful not to disturb the black ring. Place your next layer of cake on top, doing your best not to drag it around too much as you center it. Repeat until you reach your final layer of cake, at which point you can wrap the whole thing in plastic and refrigerate stack until firm, at least an hour.
• Remove from the refrigerator when the cake doesn't wiggle when you shake it, and place it on a turntable on the counter. Using a serrated knife, go around the cake trimming off those crusty sides. Wrap the nude cake in plastic, and put it back in the refrigerator.
• -Frost Your Cake-.
• You can start by crumb-coating the sides of your cake with a small amount of your white buttercream and refrigerate 10-20 minutes to set, or skip the crumb coat if you're confident diving right inches Leave the top un-coated! This will help with the watermelon slice illusion.
• Begin frosting your cake by placing about a 1/2 cup dollop of buttercream on top of your cake, and smoothing it out to the edges, making sure the buttercream overhangs the edges of the cake by at least 1/2 inch all the way around. Refrigerate until the buttercream is firm. Using a paring knife, trim the buttercream back so it's perfectly flush with the sides.
• To create the white layer of rind, place about two cups of your white buttercream in a disposable piping bag and cut a 1/4 inch hole in the end. Pipe the buttercream in rings up the entire cake, making sure to over-pipe at the top so the white buttercream sticks up in a ring around the top. Use a straight-edge to smooth your buttercream on the sides-I use a 14" quilting ruler!-and refrigerate about 10-20 minutes.
• Take your remaining white buttercream and, using mostly Electric Green with a few squeezes of Leaf Green to deepen, create a bright green watermelon rind color.
• Repeat the piping process with the light green buttercream, working your way up the sides and then smoothing them down. Put the cake back in the refrigerator to firm up.
• -Paint Your Rind-.
• Melt down your remaining green buttercream in the microwave until it's a paintable consistency. Stir in more green coloring, including a few drops of Forest Green to deepen the hue. Using a flat or fan brush, brush your buttercream up the sides of your cake, creating loose, imperfect stripes. You can go for perfection if you like! You'll get a more cartoonish, less realistic look to your watermelon cake, which can be fun too. When you're finished, put the cake in the fridge again.
• -Trim the Top-.
• After 10-20 minutes when the buttercream is totally firm, use your paring knife to trim the white and green buttercream down from around the top of the cake, making it totally flush with the smooth watermelon red buttercream on the top. You'll reveal a perfectly smooth watermelon cross-section that will have your guests scratching their heads!
• Pipe about eight black seeds in a circle around the top using an Ateco 8" round tip, piping teardrop shapes by piping a small pearl and drawing it to the center while releasing pressure on your bag.
• -Drumroll, Please!-.
• Create a picnic spread and get ready to blow your guests' minds-it's time to slice your watermelon! Using a non-serrated knife, line the point up with the middle of the cake and, holding the knife completely level, slice down in a clean, confident motion until you hit the board. Remove the knife, wipe with a paper towel, and repeat to cut a slice that is perhaps 1/4-1/5 of the entire cake if you want it to be able to stand freely. Then, push an offset spatula under the slice, and lift up, using your other hand to stabilize the top of the slice. Pop the slice out from the bottom up, and remove to reveal... a slice of watermelon, complete with seeds and a perfect rind!
• Enjoy!

WATERMELON CAKE

Steps:

• Set aside 2 tablespoons chocolate covered raisins.
• Prepare cake batter according to the package directions.
• Add 12 drops of red food coloring and the remaining chocolate covered raisins to the batter; stir to mix.
• Pour batter into two 8-inch cake pans that have been sprayed with non-stick cooking spray, lined with wax paper and sprayed again with non-stick cooking spray.
• Bake according to package directions.
• Let cool for 10 minutes, then turn out onto wire racks to cool completely.
• Divide the frosting equally between two bowls.
• Add the green food coloring to one bowl; stir to combine.
• Add the rest of the red food coloring (8 drops) to the other bowl; stir to combine.
• Invert one cake layer onto a serving plate; frost the top of the cake layer with half of the red frosting.
• Place the second layer on top of the first layer; frost the top with the remaining red frosting.
• Frost the sides with the green frosting.
• Sprinkle the reserved chocolate-covered raisins over the top to look like seeds.
• Serve.

WATERMELON CAKE

Steps:

• Heat oven to 350°F Grease bottoms only of two 8- or 9-inch round pans with shortening or cooking spray.
• In large bowl, stir into batter 1/2 cup of the chocolate chips. Add the drink mix, stir, and pour into pans.
• Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely, about 1 hour.
• In small bowl, stir 1 cup frosting with 10 to 12 drops green food coloring. Stir 10 to 12 drops red food color into remaining frosting.
• Cut cake rounds crosswise in half to make 4 halves. Frost uncut sides with green frosting; press green jelly beans into frosting. Frost top of cake with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds.
• To serve, cut into wedges.

BIRTHDAY CAKE WATERMELON PIZZA

Steps:

• Cut the round watermelon slice into 8 wedges and keep them together. Place on a serving dish.
• Combine chocolate chips and half-and-half in a medium microwave-safe bowl. Heat in a microwave oven for 25 seconds, then remove and stir until chocolate chips are fully melted into the cream. Continue heating in the microwave in 5- to 10-second intervals if necessary.
• Spoon melted chocolate evenly over the watermelon, stopping before the rind. Top with a generous portion of sprinkles.

WATERMELON PULL-APART CUPCAKE CAKE

Steps:

• Reserve about 3/4 cup white buttercream in a pastry bag fitted with a large plain round tip. Color about 1 1/2 cups buttercream deep green. Color about 3 cups buttercream deep pink, with a few drops of red added to make the color of ripe watermelon.
• Arrange 19 cupcakes in a triangle shape, starting with 1 at the top and ending with 6 at the bottom, sloping the bottom sides up to resemble the curved rind of a watermelon wedge.
• Use an ice cream scoop or large spoon to dollop about 1/4 cup green buttercream on each of the 6 cupcakes in the bottom row. Smooth with a small offset spatula, covering the tops and sides (but not the paper liners), to make a solid line of green for the rind.
• Wash and dry the ice cream scoop and offset spatula. Dollop about 1/4 cup pink buttercream on each of the remaining cupcakes and smooth the tops and sides with the offset spatula. Shape the frosting on the top cupcake into a point to resemble the tip of a watermelon wedge.
• Wash the offset spatula again. Pipe a curved line of white buttercream along where the pink and green buttercream meet. Smooth with the tip of the offset spatula to make the inner white part of the watermelon rind.
• Press jelly beans in a random pattern to make watermelon seeds.

DEEP DISH WATERMELON ICE CREAM CAKE

Steps:

• 1. Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft enough to handle. 2. Place cookies in food processor; pulse until fine crumbs. Press crumbs into bottom and up side of 9-inch (2.5 L) spring form pan; freeze for 30 minutes. 3. Scrape softened ice cream into cookie crust. Using back of large spoon, push ice cream down to remove any air pockets. Smooth top with knife or offset spatula; place in freezer. 4. Pour whipping cream into bowl; whip with electric beaters until medium peaks form, about 2 to 3 minutes. Fold in sugar until combined. 5. Remove cake from freezer; top with whipped cream and sprinkles. Return to freezer for 4 to 6 hours or overnight until frozen. Before serving, let sit at room temperature for 5 to 10 minutes. More recipe ideas are available online at pc.ca.

WATERMELON, STRAWBERRY & KIWI CAKE WITH WATERMELON ICING

Steps:

• Cake:.
• Grease and flour a bundt pan.
• In a large bowl, combine dry cake mix, watermelon, gelatin powder, egg whites and oil.
• Beat until smooth, takes about 3 minutes on high speed.(Some little chunks of watermelon are fine.)
• Pour in prepared pan and bake at 350F degrees for about 35 minutes or until a toothpick inserted in cake comes out clean.
• Cool on a wire rack, and frost with the Watermelon Frosting.
• Frosting:.
• Beat cream cheese and butter until fluffy.
• Add sugar and watermelon juice, fold in with a spatula until completely blended.
• Spread over cake.
• Garnish with strawberries if desired, or any other fruit of your choice.

WATERMELON CAKE

Steps:

• Combine cake mix, gelatin, eggs, water and oil.
• Beat on low speed just until moistened.
• Beat on high for 2 minutes or until well blended.
• Pour into two greased and floured 9 inch round pans.
• Bake at 350 degrees for 30-35 minutes or until a toothpick inserted comes out clean.
• Cool for 10 minutes;remove from pans and cool completely.
• Set aside 2 tablespoons frosting for decorating.
• Place 1 1/4 cup frosting in a bowl; tint red.
• Tint remaining frosting green.
• Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 inch of edges.
• Top with second cake.
• Frost top with remaining red frosting to within 3/4 inch of edges.
• Frost sides and top edge with green frosting.
• Place reserved white frosting in a frosting bag or plastic bag with corner cut out.
• Pipe around top edge of cake where green and red frosting meets.
• For seeds, insert chocolate chips upside down into cake top.

WATERMELON ICE CREAM CAKE

Steps:

• 1. Wrap the inside of a medium mixing bowl with a thick layer of plastic wrap.
• 2. Spread a thick layer of pistachio or mint ice cream in bowl, covering the bottoma and the sides. Cover entire inside of bowl. Make sure ice cream is packed tight against entire bowl and put the bowl in freezer while you get the sorbet ready.
• 3. In a large bowl combine sorbet and chocolate morsels being very careful doing so.
• 4. Spread the sorbet over the ice cream already molded to bowl. Smooth off the top.
• 5. Cover bowl with tinfoil and freeze for several hours or overnight.
• 6. To remove cake from mold, invert bowl onto plate and carefully lift bowl. Carefully remove plastic wrap from cake. Use a flat metal spatula dipped in water to smooth the surface of the cake.
• 7. To cut the cake: Using a sharp kniofe dipped in warm water, make first slice thru center, then two more slices on each side (5 vertical slices) Now make one horizontal slice thru the center and you will have 12 slices.
• 8. NOTES: This can be made up to a week in advance if wrapped tight and frozen. When ready to serve allow to thaw at room temp for about 10 min. You can also add a layer of lemon or pineapple sherbet or sorbet in between the green and red to add the whitish layer that is in an actual watermelon. You can add morsels after slicing, to each piece individually if you prefer Make it a cantelope! Use orange sherbet instead of the strawberry..

SORBET WATERMELON CAKE

Steps:

• MAKING THE MOLD:.
• Wrap the inside of the mixing bowl with a thick layer of aluminum foil or plastic wrap.
• Spread with a thick layer of pistachio ice cream, covering the entire inside of the bowl.
• Pack the ice cream tightly against the bowl. Place the bowl in the freezer while you prepare the sorbet mixture.
• In a large bowl, gently combine the chocolate chips with the strawberry sorbet.
• Spread strawberry mixture evenly over pistachio ice cream; smooth top.
• Cover bowl with foil and freezse until hard, several hours or overnight.
• SERVING:.
• To unmold the cake, gently invert the bowl onto a plate; lift bowl. Gently remove plastic wrap. Smooth the surface of the ice cream with a flat metal spatula that has been dipped in water.
• If desired, pipe white icing over pistachio ice cream to decorate rind.
• Before serving, wipe rim of plate with a clean, damp cloth or paper towel to remove any melted ice cream or sorbet.
• To cut the watermelon cake, first make 5 vertical slices, starting at the center of the cake. Then make a horizontal slice to make 12 servings. Use a sharp knife dipped in warm water for clean cuts.
• TIPS:.
• TO soften sorbet, place it in a microwave-safe bowl and microwave on HIGH until softened, about 30 seconds.
• Sticky packaging is a sign that sherbet has probably thawed, leaked and then refrozen. For a fresher taste, choose another container of sorbet instead.
• Prepare the watermelon cake up to 1 week in advance. Tightly wrap with plastic wrap and freeze. When ready to serve, let the cake stand at room temp for about 10 minutes to make slicing easier.
• For a delicious and elegant presentation, serve each slice in a pool of fresh fruit sauce, such as strawberry or raspberry, and garnish with a sprig of fresh mint.
• VARIATIONS:.
• For a summertime party, create watermelon cupcakes. Use ramekins or a muffin pan instead of a bowl to reate the smaller version.
• Nature makes watermelon in different shapes and colors, and so can you! Use an oval bowl and substitute orange sherbet for strawberry sorbet.

WATERMELON CAKE

Steps:

• 1. Cut ends off of a SEEDLESS watermelon. Stand watermelon vertically on-end, on one of the flat, cut edges. Wrap a towel around your work area (your plate or cutting board), as this gets very juicy!
• 2. Using a very sharp knife, start taking vertical slices off the sides of the watermelon, removing all the rind and pith. Leave only the bright, pink flesh. Go all the way around the watermelon. You will have a large cylinder of watermelon left. If you want the cake "shorter", slice some off the top. I like to leave mine nice and tall!
• 3. Fold the lemon yogurt GENTLY into the Cool Whip. The lemon in the yogurt reacts w/ the Cool Whip, and is what causes this "frosting" to set up nicely. Using paper towels, pat dry the entire watermelon cylinder, making sure it is not drippy or runny anywhere. Frost the watermelon with your cool whip/lemon yogurt frosting.
• 4. Garnish the top of the watermelon with raspberries, strawberries, blueberries, fresh mint, lemon twists, etc., whatever you feel like adding that will make it beautiful! Also very pretty with fresh, edible flowers on top of it!
• 5. This makes a GORGEOUS centerpiece when garnished, and will be sure to get LOTS of surprised 'ooohs' and 'aaaahs' when you cut into it. It's fresh, light, & tasty, and is delightful to watch your friends' reactions!
• 6. IMPORTANT NOTE: You must keep this refrigerated until you serve it. If there are any leftovers, refrigerate it again, so the frosting doesn't get limp and slide off. Something in the way the lemon in the yogurt reacts with the Cool Whip causes this frosting to set up nicely and adhere to the watermelon, but you MUST "pat" the watermelon "dry", first, before applying the frosting. :o)

MINI WATERMELON CAKE CUPS

Steps:

• Divide the white chocolate between 2 medium microwave-safe bowls. Add 2 teaspoons of the coconut oil to each bowl. Microwave each separately in 15-second intervals, stirring in between each, until the chocolate is melted and silky smooth. Add 1/2 teaspoon of the green food coloring to one bowl and stir to combine. Add the yellow food coloring to the other bowl along with the remaining 6 drops green food coloring and stir to combine.
• Transfer the chocolate to 2 resealable plastic bags. Snip a small piece from a corner of each bag. Drizzle the dark green chocolate back and forth across the length of each cup of 2 plastic or silicone 8-cup egg molds, making sure to leave some spaces and not cover each cup entirely. Tap the molds to allow the chocolate to fall into the cups. Freeze until hard, about 10 minutes. Drizzle half of the light green chocolate back and forth across the length of the cups in each mold. Swirl and tap the molds to allow the light green chocolate to flow into the open spaces between the dark green chocolate. Freeze until hard, about 10 minutes. Drizzle the remaining light green chocolate into the cups and use your fingers or a pastry brush to distribute the chocolate throughout the cups so the insides of the eggs are entirely light green. Freeze until hard, about 10 minutes.
• Meanwhile, mix the vanilla frosting with the red food coloring in a small bowl until incorporated. Tear the cake into small pieces and put in a large bowl. Fold in the frosting and mix until the cake is completely colored and can be rolled into a ball without crumbling.
• Use a sharp paring knife to scrape away the scraggly edges of chocolate on the egg cups. Press 1 tablespoon of the cake mixture into each cup, smoothing out the top so it is completely flat. Press a few chocolate chips into each cake piece. Chill until ready to eat, 4 hours and up to overnight.

WATERMELON CAKE

Steps:

• 1. Preheat oven to 350 F. Grease and flour a bundt cake pan (or 9 x 13-inch cake pan).
• 2. In a medium bowl, whisk together cake mix and gelatin powder until combined. Set aside.
• 3. In a large bowl, beat watermelon, egg whites, and vegetable oil until smooth. Add dry ingredients, half at a time, and mix until well-blended. Fold in chocolate chips, if using
• 4. Pour into prepared pan and bake about 35 minutes until toothpick inserted into the center comes out clean. Cool to room temperature before frosting
• 5. For the frosting, blend watermelon juice, butter, powdered sugar, and cream cheese until combined and fluffy. Set aside some frosting for the top of the cake and some frosting for the sides of the cake. Add red food coloring to the icing for the top of the cake to achieve a rosy watermelon color. Add green food coloring to the icing for the sides of the cake to simulate the watermelon rind. Frost cooled cake. Place chocolate chips sporadically around the top of the cake to simulate seeds
• 6. Refrigerate to set frosting. Remove from refrigerator at least 30 minutes before serving.