Step 1

Place cool water into a medium-sized saucepan.

Step 2

Sprinkle in your sugar and mix until absorbed.

Step 3

Sprinkle agar agar powder over the sugar water.

Step 4

Bring the mixture to a simmer and cook for 2-3 minutes stirring constantly with a spatula.

Step 5

Pour the mixture into a heatproof, glass dish. I used a 6.5 x 11 inch size dish.

Step 6

Add a few drops of liquid food colouring on top and swirl with a toothpick.

Step 7

Place the container into the fridge for 2-3 hours until set.

Step 8

Preheat your oven to 350F (180C). Lightly grease a rectangle 6.5 x 11 inches tray.

Step 9

In a large bowl, mix the dry ingredients together.

Step 10

In a medium bowl, mix the wet ingredients together.

Step 11

Your wet ingredients should look bright red and vibrant. If they don't, add more red colouring.

Step 12

Pour the wet ingredients into the dry and mix until the batter comes together nicely. Don't over stir.

Step 13

Pour batter into the tray and bake for 15 minutes in the centre of the oven. To check if your red velvet is ready, insert a toothpick into the centre of the cake. If it comes out clean, the cake is ready.

Step 14

Let the cake cool completely before removing from its tray.

Step 15

Place your red velvet cake on a large chopping board. Add the jelly on top of the red velvet.

Step 16

Using a sharp knife, cut the layered cake into eight perfect squares. Place two squares on top of each other. Repeat with the remaining squares. You should have 4 perfect slices of red velvet cake with jelly

Step 17

Decorate with a fresh raspberry and dust with icing sugar if you wish.