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Hi, everyone!

There's still a lot of summer left - so why not try some of these recipes at your next BBQ?

Wanna know what’s on the menu? Seafood Kabobs, Summer Splash Smoothies, and two amazing recipes courtesy of Meredith Laurence, The Blue Jean Chef: Chorizo, Shrimp, & Corn Salad and Blistered Corn & Mango Salsa.

That’s the Blistered Corn & Mango Salsa...just one of a ton of Meredith’s recipes on QVC.com…go check them out. She’s incredibly talented and I always learn something new from her.  

Now, who wants something sweet for dessert. ME!!!

Watermelon Cake

Ingredients:

Cake:

• 3 cups all-purpose flour

• 3 tsp baking powder

• 1/2 tsp salt

• 2 cups granulated sugar

• 6 egg whites

• 2 cups champagne, sparkling white, or rosé wine

• Squeezable red gel color or gel paste (Baker's or Wilton)

• 1-1/2 cups chocolate chips + extra for topping

Frosting:

• 1 cup unsalted butter, softened

• 3-1/2 to 4 cups confectioners' sugar, sifted

• 2 Tbsp half and half, milk, or cream

• Pinch of salt

• Squeezable gel color or gel paste (Baker's or Wilton) in Leaf Green Color

Fondant circle top:

• 1 lb pink fondant

Directions:

Preheat the oven to 350°F. Grease and flour 2 (9") cake pans.

To prepare the cake, whisk together the flour, baking powder, and salt in a large mixing bowl. Beat together the sugar and egg whites in another separate bowl. Beat in the flour mixture and the champagne, alternating, to the egg whites.

Starting with 1/4 tsp, gradually add the gel color to the batter until you have the intensity of pink you want. Scrape down the sides of the bowl, and gently stir in the chocolate chips. Divide the batter between the two prepared pans and bake for 30–35 minutes. Let the cake cool completely.

To prepare the frosting, cream together the butter and the confectioners' sugar, adding the sugar 1/2 cup at a time. Add the half-and-half and salt. After combined, whip on high for 20–30 seconds.

Starting with 1/4 tsp, gradually add the gel color until you have the intensity of green you want. Use the frosting at room temperature, or refrigerate until ready to use, allowing frosting to come to room temperature before using.

To assemble the cake, frost the top of 1 cake round, and then place the second round on top. Frost the sides and top of the cake.

To prepare the fondant circle top, form the fondant into a ball and roll it out flat. Cut into an 8" circle, using an 8" plate or cake pan as a template. Gently lift the circle with a large flat spatula and place it on top of the cake. Decorate the top of the cake with the leftover chocolate chips to look like seeds.

This recipe is prepared using the Anolon Advanced Bakeware 9" Round Cake Pan (K130562).

Have you ever worked with fondant? I was always a little intimidated, but I soon learned there’s really nothing to it…especially when you're just putting in top of the cake, as I did in this recipe. My local craft store carried pink fondant. But, if you can only find white, just throw it in your electric mixer and add some red gel coloring until you have a nice deep pink. Also, since this is a summertime cake, I wanted a cake that felt lighter—almost like an Angel Food texture. If you’d like to make this cake richer—whether for your barbecue or when you make the champagne cake during the year, you can beat 1 cup of butter into the sugar and egg white mixture.

I’ll see you tomorrow for You’re Home with Jill on QVC.com...don't forget you can watch the episode anytime you like! (Oh, the power of QVC.com!) If you get QVC PLUS®, we're on at 7pm ET. I’m off to get some Father’s Day gifts—don’t forget, it’s this Sunday!

From my home to yours,
—Jill