Holi-Berry 'Gello' Cake

Shell: 1 yellow cake mix

Coat Side A (the side without the knob in the center) of both Cūlinique® molds with nonstick cooking spray, using your fingertips to make sure all the surfaces are well coated and give them a light spray again just in case you wiped any area clean. Do not flour. Prepare the cake mix according to package directions (or use any double layer cake recipes) and divide the batter equally. Level and bake according to package directions for 9 pans. Do not over bake. Place on cooling racks 2-3 minutes. Unmold onto cooling racks, placing a paper towel between. Cool to room temperature, remove the paper towels and place layers in the refrigerator until well chilled.

Filling: 1 large package flavored gelatin

In a metal bowl, prepare gelatin according to package directions using the quick-set method. Place a metal spoon inside and place in the refrigerator to chill. Set timer for 20 minutes at a time and stir gelatin until it reaches a 'spoonable' consistency (no longer liquid and not yet solid). Spoon gelatin directly into the tunnel area of both cakes. Do not over or under fill. Place layers in the refrigerator until gelatin is firm, about 30 minutes. Then, place the top layer (still on its cooling rack) right in front of you and the 'plated' layer behind it. Grasp the top layer by placing your thumbs on the bottom of the cooling rack and your fingertips around the edges of the cake. Lift it up as if you were about to take a big bite out of it and flip it over, sandwich-style, onto the plated layer. Adjust it with your palms until it is even all the way around. You have now completely surrounded your gelatin filling with cake.

Topping:

Crown the top of the cake with a non-dairy whipped topping and chill until serving.