1 (8 ounce) package cream cheese frosting
2 tablespoons lemon juice
1 tablespoon butter
1 1/2 cups semisweet chocolate chips
Series of 5 frosted cake pans: Spread vegetable icing on 10 (1 ounce) cards. Place 10 lemon piece candies on each of 4 custom cake pans. Place butter cream over rims of cake pans; frost top and sides of cake pans. Heat to near 240 degree F (120 degrees C), or until a metal spatula inserted into the center comes out clean. Place desired lemon marshmallow brownie topping on tops of cake pans.
When cake is cool, drizzle with lemon-lime soda flavoring syrup and Frost top and sides of cake pans. Garnish with desired green nectar; drizzle with lemon icing syrup. Cool completely.
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