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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Electric butter churn — artisan butter from cream in minutes
The original Bundt pan — iconic shape, even heat distribution
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Electric butter churn — artisan butter from cream in minutes
The original Bundt pan — iconic shape, even heat distribution
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Line 2.5-L bowl with plastic wrap; spray with cooking spray. Cut cake into 12 slices. Trim crusts; discard. Line bowl with cake slices, cutting to fit, if necessary. Stir boiling water into dry jelly powder mix in large bowl 2 min. until completely dissolved. Stir in cold water. Remove 1-1/2 cups of the dissolved jelly; place in large bowl. Refrigerate until slightly thickened. Meanwhile, pour remaining dissolved jelly over cake in bowl. Stir whipped topping into thickened jelly. Reserve 3 raspberries for garnish. Gently stir in remaining mixed berries. Spoon over cake in bowl. Refrigerate 4 hours or overnight until firm. Invert bowl onto moistened plate; shake to loosen jelly. Gently remove bowl. Remove plastic wrap. Garnish with reserved raspberries and fresh mint, if desired.