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Ingredients

• ✓ red gel food coloring
• water
• blue gel food coloring
• toothpick
• egg
• mayonnaise
• horseradish
• rice vinegar
• salt
• black pepper
• hot paprika
• chive

Instructions

1. 1 Combine red food coloring and 1/3 cup water in a ramekin or small bowl; do the same with the blue food coloring in a separate ramekin.
2. 2 Gently insert 3 or 4 toothpicks about 1/4-inch deep through the center of an egg and balance it so that one end is dipped in one of the dyes. (Don't pierce the eggs too much, or they'll break after you halve them). Let stand for 5 to 10 minutes, depending upon how strong you like the colors. Dip the other end of the egg in the other dye so the eggs have red, white, and blue bands. Dye the rest of the eggs and let dry on paper towels.
3. 3 Slice colored eggs in half lengthwise and set the whites aside on a serving platter. Push the yolks through a sieve into a bowl or use a potato ricer.
4. 4 Mix mayonnaise, horseradish, rice vinegar, salt, and pepper into the yolks and stir until smooth. Taste and adjust seasoning. Transfer filling into a piping bag fitted with a large star tip.
5. 5 Pipe filling into each egg white half. Place smoked paprika in a fine mesh strainer; hold the strainer over each egg half and tap gently to dust with paprika. Sprinkle deviled eggs with chives. Chill until ready to serve.

By Gremolata

Ingredients

• ✓ red gel food coloring
• strawberry
• egg white
• sugar
• cream of tartar
• malted milk powder
• vanilla extract

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Fit a large round pastry tip in a pastry bag. Set bag, tip side down, in a large, tall cup and fold edges over cup rim for easy filling.
2. 2 Pulverize freeze-dried strawberries in a food processor. Measure out 3 tablespoons strawberry powder. Use any leftovers for dusting the plate or another use.
3. 3 Whisk together egg whites and sugar in a bowl set over a pot of simmering water. Whisk until sugar has dissolved, about 4 minutes. Transfer to a large bowl. Add cream of tartar. Beat with an electric mixer at low speed until mixture starts to foam. Continue beating at high speed until glossy and stiff peaks form (tips stand straight). Fold in 3 tablespoons strawberry powder, milk powder, and vanilla.
4. 4 Paint stripes of red gel food coloring (if using) inside the pastry bag. Carefully fill pastry bag with meringue mixture. Dot corners of a baking sheet with meringue, then line with parchment paper. (The dots will keep the paper in place.)
5. 5 Pipe quarter-size meringue dollops on the baking sheet, pulling bag straight up and spacing about 1 inch apart.
6. 6 Bake in the preheated oven until meringues are firm and easily peel off the parchment, 60 to 75 minutes.

By Irvin Lin

Ingredients

• ✓ red gel food coloring
• cooking spray
• vanilla sandwich cookie
• cream cheese
• white sugar
• egg
• sour cream
• all-purpose flour
• vanilla extract
• orange gel food coloring
• yellow gel food coloring
• green gel food coloring
• blue gel food coloring
• violet gel food coloring

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Press crushed cookies into the bottom of the prepared pan to make the crust.
3. 3 Beat cream cheese and sugar together in a bowl using an electric mixer until creamy. Add eggs, sour cream, flour, and vanilla extract; beat until combined. Spoon 1/2 the batter into the prepared crust.
4. 4 Divide remaining batter evenly into 6 bowls. Add red, orange, yellow, green, blue, and violet food colorings separately to individual bowls until desired colors are achieved. Spoon colored batters onto the plain batter in a random pattern and swirl gently with a knife.
5. 5 Bake in the preheated oven until center jiggles just slightly, 40 to 45 minutes. Cool on the counter for 2 hours. Cover with plastic wrap and refrigerate for at least 4 hours; cut into 24 squares.

By Kayla Marie Kurpius

Ingredients

• ✓ red gel food coloring
• semisweet chocolate chip
• green food coloring gel
• red food coloring gel
• heavy cream
• powdered sugar
• vanilla extract
• salt
• butter
• semisweet chocolate chip
• vanilla extract
• buttermilk
• egg
• white sugar
• butter
• baking soda
• salt
• baking powder
• gelatin mix
• flour
• all-purpose flour
• nonstick baking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat three 8-inch round cake pans with baking spray; set aside.
2. 2 To make the cake: Whisk together 2 ½ cups flour, watermelon gelatin, baking powder, salt, and baking soda in a medium bowl.
3. 3 Beat butter at medium speed with a stand mixer, fitted with the paddle attachment, until creamy, about 3 minutes. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating just until blended and stopping to scrape down sides of bowl after each addition.
4. 4 Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating at low speed until just blended after each addition.
5. 5 Beat in vanilla and red food coloring gel until blended. Toss chocolate chips with remaining 1 tablespoon flour in a small bowl. Gently fold into batter.
6. 6 Divide batter evenly among prepared cake pans.
7. 7 Bake in the preheated oven until a wooden pick inserted in the center comes out clean, 28 to 32 minutes.
8. 8 Cool in pans on a wire rack for 10 minutes. Remove cakes from pans and cool completely on wire rack about 1 hour.
9. 9 To make the frosting: Beat butter and salt with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 3 minutes; beat in vanilla.
10. 10 Gradually add powdered sugar alternately with 6 tablespoons cream, beating on low speed, until completely incorporated and smooth, about 2 minutes. Increase mixer speed to medium-high and beat until mixture is smooth and fluffy, about 2 to 3 minutes.
11. 11 Remove 1/3 cup of the frosting to a small bowl. Remove 2 cups of the frosting to a medium bowl; stir in enough red food coloring until desired shade of red. Tint remaining frosting with green food coloring gel until desired shade of green.
12. 12 To assemble the cake: Place 1 cake layer on a serving platter or cake stand. Spread top with 2/3 cup red frosting. Top with a second cake layer; spread top with 2/3 cup red frosting. Top with remaining cake layer; spread top with remaining red frosting, leaving a 1/2-inch border around edge.
13. 13 Frost sides of cake with green frosting. Place reserved 1/3 cup plain frosting into a piping bag or zip-lock bag with a 1/4-inch hole cut in the corner.
14. 14 Pipe plain frosting around top edge of cake, filling in the 1/4-inch border.
15. 15 Sprinkle top with miniature chocolate chips to resemble watermelon seeds.

By Pam Lolley