I had never heard of it, nor do most people when I tell them what I was making, but its what Tony wanted so I set about finding a way to make it without using packaged Jell-O with all it’s colors and additives.

The funny thing is, making a fruit gelatin from juice is REALLY EASY. Almost easier that making it out of the box. And you can use whatever juice you like–except for fresh pineapple, something about acid content I think, breaks down the gelatin so it doesn’t set.

What IS Mosaic Cloud Cake you ask? First, good question, I had no earthly idea either. It is a gelatin concoction where 3 flavors of gelatin cubes are suspended in a whipped cream and pineapple gelatin mixture (basically a Pineapple Bavarian to you in the culinary know), that is then placed in a spring-form pan over a graham cracker crust. It is intended to look like a piece of stained glass or…..wait for it……a MOSAIC when cut into.

After a long week of making different flavors of gelatin, letting them set and then whipping up the Bavarian and tossing them altogether, it was done, setting up in my fridge, waiting for delivery. I left it at Tony’s house so he could taste and critique it, and hopefully he’ll take some pictures too. Fingers crossed kids, this could be my future on the line…….