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1
Preheat the oven to 350 degrees F. Coat four 9-inch cake pans with cooking spray.
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2
Prepare the cake mixes; divide the batter among the pans and bake and cool as directed.
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3
Meanwhile, prepare the gelatin as directed.
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4
Level the domed tops of the cakes with a long serrated knife.
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5
Stack 3 of the cakes on a small cardboard circle with a thin layer of chocolate frosting between each cake.
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6
Freeze at least 30 minutes.
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7
Put the 3-layer cake on an upside-down cake pan (so trimming will be easier).
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8
Using a small serrated knife, trim the bottom edge of the cake to round it out, then round out the top edge.
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9
Frost the top.
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10
Set the remaining cake layer on top of the 3-layer cake; freeze at least 30 minutes.
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11
Trim around this layer at an angle, cutting inward so it resembles a shallow bowl.
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12
Cut and scoop out the center of the top cake layer, about 6 inches wide and 2 inches deep.
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13
Cover the inside of the hole with the white frosting.
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14
Dye the remaining chocolate frosting black.
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15
Cover the exposed cake with a thin layer of black frosting; freeze about 20 minutes, then cover with the remaining frosting (reserve about 1 tablespoon).
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16
Return the cake to the freezer.
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17
Once the gelatin is firm, stir until clumpy.
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18
Return to the refrigerator until ready to serve.
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19
Make the flames: Using a paring knife, cut the gummy fruit slices in half to make 2 thinner slices.
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20
Press a few pieces of different colors together with your fingers as shown.
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21
Repeat to make about 20 flames.
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22
Press the flames around the bottom of the cake.
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23
Cut off one-third of each doughnut.
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24
Using the reserved black frosting as glue, press the doughnuts into the sides of the cake for handles.
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25
Add the gelatin just before serving.
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26
Photograph by Levi Brown
