Grams Watermelon Pound Cake Food

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.

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!

WEIGHT WATCHERS VANILLA POUND CAKE

Steps:

• Preheat oven to 350ºF.
• Coat a 9-inch loaf pan with cooking spray.
• In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside.
• In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended.
• Beat in sugar, baking powder and salt until blended.
• Beat in flour and egg mixture, little by little, beginning and ending with flour.
• Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes.
• Cool cake in pan on a wire rack.
• Cut into 12 slices and serve.
• Yields 1 slice per serving.

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.

LEMON POUND CAKE - WEIGHT WATCHER FRIENDLY

Steps:

• Preheat oven to 350. Spray a 9" x 5" loaf pan with cooking spray.
• Cake: In a food processor in in a large bowl and using an electric mixer, beat eggs, sugar, lemon juice, oil, cream cheese, lemon rind, and poppyseeds until smooth. In another bowl, stir together flour, baking powder and baking soda; into cream cheese mixture, alternately stir flour mixture and sour cream, making three additions of each. Pour into prepared pan.
• Bake in centre of oven for 45 - 50 minutes or until a tester inserted in centre of cake comes out clean. Remove from pan and cool completely on a wire rack.
• Icing: In a food processor or in a bowl and using an electric mixer, beat all icing incredients together. Spread over top of cake. Garnish with poppyseeds and/or lemon rind.