- Large heatproof measuring jug
- Boiling water
- Fresh fruit (like strawberries + raspberries)
- Optional extra garnish (like fresh florals)

1. Add one litre of boiling water to 5x packets of apple and elderflower jelly mix, stir until dissolved. Add 750ml cold water and stir to combine.

2. Prepare fruit. We recommend chopped strawberries and fresh raspberries. You can use anything except pineapple and kiwifruit.

3. Pour approx 2cups of jelly into cake mould and add 1/3 of the fruit which will float to the top. Place into fridge and let set for about 1hr.

4. Repeat with another layer of jelly/fruit. You can repeat as many layers as you like depending on how dense you want the fruit to appear.

5. Leave about 2cm from the final layer of fruit and once this has set, cover with the last of the jelly (to ensure the bottom of the jelly cake is flat)

6. Unmould jelly cake using the instructions included in the kit and garnish using gold leaf provided and any additional garnish you fancy. We like to put a pile of edible flowers on top!