Watermelon Impostor Cake Recipes

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WATERMELON PULL-APART CUPCAKE CAKE



Watermelon Pull-Apart Cupcake Cake image

This super-fun, summery cake is easy to assemble and decorate -- because it's secretly a family of cupcakes!

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 19 servings

Number Of Ingredients 6

5 1/4 cups white buttercream or frosting
Green gel food coloring
Deep pink gel food coloring
Red gel food coloring
19 of your favorite cupcakes
30 mini black jelly beans

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.

WATERMELON IMPOSTOR CAKE



Watermelon Impostor Cake image

I saw this cake in a magazine years ago when my kids were little and would make it in the summertime. My daughter is getting her first apartment, and will be cooking for herself and asked me to get her a copy of the recipe. Kids grow up too fast. Enjoy every minute and this cake is a happy memory of those times.

Provided by Sara Andrea @Sara_Andrea

Categories     Cakes

Number Of Ingredients 7

1 box(es) supermoist whit cake mix (water, oil, eggs)
1 package(s) cherry koolaid (0.13 oz)
1/2 cup(s) miniature semisweet chocolate chips
1 - 12 oz container of whipped fluffy white frosting
green - food dye
red food dye
2/3 cup(s) green candy (m&m's, jelly beans, etc.)

Steps:

  • Preheat oven to 350 degrees. Grease bottom of two round pans.
  • In a large bowl beat cake mixutre, water, oil, egg whites, and cherry koolaid powder with electric mixture for 30 seconds on low, 2 minutes on high. Stir in chips. Pour in pans.
  • Bake 30 minutes. Cool 10 minutes. Remove from pans and cool completely.
  • Stir 1 cup frosting with 8 green food color drops. Stir 10 drops in remaining frosting. Frost green around sides and red on top. Sprinkle a few chips to look like seeds on the top.

WATERMELON CAKE



Watermelon Cake image

No one will ever guess how simple this make-ahead melon is to assemble. After one bite of the showstopping cake, kids of all ages will be lining up for a second slice of the sweet sensation.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1 package white cake mix (regular size)
1 package (3 ounces) watermelon gelatin
1-1/4 cups water
2 eggs
1/4 cup canola oil
2-1/2 cups prepared vanilla or cream cheese frosting, divided
Red and green gel food coloring
Chocolate chips

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.

Nutrition Facts :

GENIUS WATERMELON CAKE



Genius Watermelon Cake image

Bring this super fun look-alike cake to a picnic, cookout, or any other summer gathering. Your friends won't believe their eyes when they see this cake's seedy slice and lifelike rind!

Provided by Milkmoon Kitchen

Categories     Dessert

Time P1DT12h45m

Yield 1 Cake, 20 serving(s)

Number Of Ingredients 17

2 cups whole milk, at room temperature
5 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon strawberry extract (optional)
5 1/2 cups all-purpose flour
6 cups sifted powdered sugar
3 tablespoons baking powder
2 teaspoons fine salt
1 1/2 cups unsalted butter, at room temperature
3 -4 teaspoons watermelon gel food coloring
1 lb watermelon Jolly Rancher candies
2 cups water
8 ounces mascarpone cheese, at room temperature
1 -2 teaspoon black gel food coloring
1 -2 teaspoon leafgreen gel food coloring
2 -3 teaspoons electric green gel food coloring
1/2 teaspoon americolor forest green gel food coloring

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!

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