Step 1

Make jelly following packet directions. Pour into a 15cm square plastic container. Refrigerate for 4 hours or until set.

Step 2

Carefully turn jelly out onto a board. Cut into squares. Return to refrigerator until required.

Step 3

Using an electric mixer, beat cream and 2/3 cup custard together until just-firm peaks form. Spoon mixture into a piping bag fitted with a 2cm fluted nozzle. Using picture as a guide, pipe cream mixture onto 1 side of 1 slice of sponge. Place on a 30cm round serving platter. Repeat with remaining cream mixture and sponge slices, standing sponge slices upright on platter. Drizzle sponge wreath with apera.

Step 4

Spoon remaining custard onto wreath. Decorate with jelly cubes, meringues, spearmint leaves, raspberries, candy cane and cachous. Serve.