And then for one last, super-creative dessert, a watermelon cake. No, not a cake that is shaped like an oval with beautiful but not-so-tasty fondant icing, no, I mean an actual “cake” made from watermelon. You cut the ends off the watermelon so it can sit flat, then cut away at the rind so that you have a cylinder (or even a tall rectangle, if you feel more comfortable cutting that shape). Finally, spread a frozen whipped topping on all of the outside and top with blueberries for the full red, white and blue effect once you cut it open. I know one of my sons would love this “cake,” probably best of all the recipes I’ve listed this week.