1. Put whipped cream or topping in an large star nozzled icing bag, chill till required.
2. Line an 8" loose bottom tin with flat strips of cake.
3. Sprinkle orange juice over cake to make it moist.
4. Refrigerate till required.
5. Prepare jelly as per instructions on packet in two installments.
6. Stir in half food colour in each preparation of liquid.
7. Do not put it to set.
8. Pour half the liquid jelly over cake, freeze till set.
9. Now arrange kiwi slices all over cake.
10. Pour remaining jelly and put to set again.
11. Pipe out large swirls of whipped cream over kiwi rounds.
12. Chill again for 10 minutes before serving.
13. Remove ring of tin, by lifting base off, raising it carefully.
14. Cut into triangles, served immediately.

Making time: 30 minutes (excluding setting time)
Makes: 6-7 servings
Shelflife: Best fresh