Preparing the gelatin (for this recipe, where the ingredients will be cooked)

1.   In a saucepan, sprinkle 1 pouch Knox Unflavoured Gelatin over 1/4 cup (50 mL) cold liquid. Let stand for 1 minute

2.   Place over low heat. Stir constantly until granules are completely dissolved, about 3 minutes

3.   Set aside until needed

The recipe

4.   To a small sized deep pot, add the frozen raspberries and the sweetener

5.   Place over medium low heat and stir occasionally until the mixture begins to simmer

6.   With a spatula, press the raspberries until only the seeds and very small chunks are visible

7.   If needed, liquify the gelatin by reheating in a bath of hot water or microwave in short 15 second bursts, stirring and repeating until the gelatin has liquified. Do not overheat

8.   Add the gelatin to the simmering berries and stir in to combine well

9.   Simmer for one minute, stirring constantly

10.   Remove from heat and let stand until the raspberry jelly gets to room temperature

Cake glaze

11.   When the jelly is at room temperature but still liquid, pour onto a spatula and let drip onto the top of a cake. HINT: Put the cake back into the spring pan in which you baked it for an easy and perfect glaze. Either place in the refrigerator until set or let solidify on your counter

For middle cake layer

12.   Cover the bottom of the spring form pan, used to make the cake, with cling wrap. Tuck around the rim to make a tight fit

13.   Pour your room temperature raspberry jelly onto the cling wrap. Spread content to make an even layer over the entire surface

14.   Refrigerate until solid

15.   Remove solid jelly with the cling wrap and place over the bottom layer of your cake. Adjust to make jelly fit properly

16.   Decorate with any other ingredients (e.g. stabilized whipped cream frosting) and continue decorating