This cake is “just right,” as Goldilocks would say. Cakes are often too big and it takes a crowd to finish one off. Until now. I’ve developed the ideal cake size for a little celebration. (I say this like I’m the only person to have ever maneuvered such a heroic feat.)

A cake that’s sure to make someone happy, this “klein maar fijn” one has many possibilities. Pick any flavor or color of Jell-O brand gelatin to combine a few tablespoons with this made-from-scratch white cake recipe and it will take on that particular hue. Or pick several to “bake the rainbow,” one for each layer. Not only will it be very pretty, but it will also taste fruity and refreshing, in a jello cake sort of way.

The fluffy frosting has a lighter taste than buttercream and compliments the Jell-O cake nicely as the bright white accent allows the selected color palette to take center stage. It’s made with Cool Whip, which stays stiff longer than whipped cream. Recipes for homemade Cool Whip, a whipped topping alternative, are easily available online and include unflavored gelatin as a stiffening aid.

It’s hard to compete with a tub of ready-to-go Cool Whip that pairs well with this Jell-O cake. Choose just one or any combination to celebrate a small-scale occasion — lemon, watermelon, orange, peach, strawberry, grape, lime, island pineapple, berry blue or cherry.

Single Layer Jell-O Cake

Cake from scratch

• 1-1/4 cups flour
• 1 cup sugar
• 4 tablespoons Jell-O gelatin, any flavor or color
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup milk
• 1/2 cup water
• 1/4 cup shortening, melted, then cooled partially
• 2 egg whites

Frosting

• 4 ounces Cool Whip, thawed
• 1/3 cup sour cream
• 1/3 cup powdered sugar

Directions

Melt shortening in microwave for 30 seconds or until it turns to liquid. Cool slightly before adding to the mixing bowl. Stir dry ingredients together in a bowl, then add the wet ingredients. Mix on low in a stand mixer briefly, then on high for 2 minutes. Line a 9-inch round cake pan with a 9-inch parchment paper circle on the inside bottom. Spray with Baker’s Joy or grease and flour the insides of the pan. Bake at 350 F for 30 minutes or until cake tester comes out clean and cake is done. Cool then transfer to a cake stand.

For the frosting, stir together the three ingredients, then spoon into decorator tool or bag, evenly decorate the top of the cake or simply spread it on with a straight edge spreader. Garnish as you wish, with fresh fruit, maraschino cherries, sprinkles and more. Refrigerate until serving.

Makes 1 dozen slices, 200 calories each.

For the six layer cake, multiply the frosting amount by four. It’s a wonderful surprise to cut into.