Festive cake in mirror glaze

Ingredients:

• 1 package (430 g) of dry white sponge cake mix (plus all necessary additional ingredients)
• 1 packet (85 g) lime-flavored jelly mix
• 2 containers of vanilla glaze (450g each)
• 1 packet (85 g) of raspberry-flavored jelly mix
• 1 cup of sugar
• 1/4 cup light corn syrup
• 1 cup of quality white chocolate discs or chopped
• 1/4 cup sweetened condensed milk
• Red gel food coloring, for decoration
• Special equipment: chopstick, immersion blender and digital thermometer

Preparation:

1. Bake two cake layers in 8-inch (20 cm) cake pans according to package directions; cool completely in the pans on a wire rack. Trim any puffed-up tops with a serrated knife, then remove from the pans. Wash and dry the pans; place the cooled cake layers, cut-side up, in the pans. Prick the cake layers every 1 cm (0.5 in) with a chopstick.
2. In a small bowl, stir the lime gelatin mixture with 1 cup boiling water until completely dissolved; let cool for 10 minutes. Pour the mixture over the cake layers and refrigerate until the gelatin sets, about 30 minutes.
3. Remove the cake layers from the pans (if they're sticking, dip the pans in hot water for 10 seconds). Place one cake layer on a large plate. Spread 1 cup of frosting over it, spreading it into an even layer. Place the second cake layer on top and cover the entire cake with the remaining frosting, making sure it's as smooth as possible. Freeze for 1 hour.
4. Meanwhile, stir the raspberry jelly mixture in a small bowl with 1/4 cup boiling water until completely dissolved.
5. Combine the sugar, corn syrup, and 1/4 cup water in a medium saucepan. Bring to a boil and cook until the sugar dissolves and the mixture becomes clear, about 2 minutes. Remove from heat and stir in the raspberry jello mixture and white chocolate. Let stand until the chocolate melts, about 2 minutes. Add the condensed milk and blend with an immersion blender until smooth. Allow the mixture to cool to 95°F (35°C).
6. Remove the cake from the freezer and place it on a wire rack set over a rimmed baking sheet. Spread about two-thirds of the frosting over the cake. Add a few drops of red food coloring to the remaining frosting and then pour it over the cake (the entire cake should be completely covered). Let it set for 15 minutes, then transfer the cake to a serving platter and refrigerate for 1-2 hours.