Gelatin-Topped Cake

Using my basic birthday cake recipe, I created a gelatin-topped fruit cake. The cake was made the same way as my other cakes; the only difference is the gelatin topping I made. For this step, I used the following ingredients:

- Knox unflavored gelatin
- Fresh fruits, sliced very thinly
- Apple juice

Prepare the gelatin powder as directed on the box (sprinkle powder over cold juice, then add boiling juice and mix well). After mixing the powder with the juice, I poured the gelatin liquid mixture into an 8" cake pan (use the same size pan as your cake).

Refrigerate just until the mixture begins to solidify (about 20-30 minutes or so). Be very careful to watch the mixture closely and not let it become too firm, otherwise you will not be able to insert fruits into your gelatin.

Once your mixture is a gooey gel consistency, carefully place your sliced fruits inside the gelatin, making sure you push the fruit to the bottom of the pan. When you are satisfied with the design you have created, return the pan to the refrigerator, and allow your gelatin to set until very firm (around 2-3 hours or so).

When your gelatin is firm, take it out of the refrigerator and run a knife along the edges of your pan to loosen the gelatin. VERY carefully start from one end and peel your gelatin away from your pan.

After your gelatin creation is removed from the pan, turn it upside down (so your fruit design is exposed more clearly) and gently place it on top of your cake. You may decorate the rest of your cake as desired, taking care not to puncture or cover your gelatin with any other ingredients.

Voila! That's it!