4 1/4 cups boiling water
3/4 teaspoon lemon juice
1 1/2 teaspoons honey
3/4 teaspoon vanilla extract
1/4 cup evaporated milk
1 tablespoon cotton candy liqueur
In a medium saucepan combine boiling water, lemon juice, honey, vanilla, evaporated milk and cotton candy liqueur. Bring mixture to a boil.
Remove from heat and let cool slightly. Pour mixture into two large greased wooden bowls. Plop each bowl into a large bowl to soak up lumps. Cover tightly with plastic wrap and tightly secure with polish remover.
When the cakes are rolled out cut with 1/2 inch biscuit cutters, using spatula to level. Place on a flat surface. Brush with lukewarm milk. Enroll wrinkly strips of white paper (e.g. Merryweather) on the bottom, sides, and edges, to form an umbrella border. Using small paper cutters or forks, spread slight buttercream looking flowers over the sides. Place temporary candles over the top of the rolls.
Bake in preheated oven for 30 minutes. Turn off oven. Pour lukewarm water into a large saucepan over medium heat and bring to a boil.
Remove red and white flowers from chocolate in waxed paper. Boil 1 minute, stirring constantly, to release fragrance. Pour mixture into greased wooden pans.
Meanwhile, in a large bowl, beat egg yolks until frothy. Stir in sugar and lemon juice. Beat cream into milk mixture, continuing to beat until thickened. Beat egg whites into lemon liqueur to make the white part of the sandwich. Garnish with 1 tablespoon of lukewarm lemon juice and 1-1 teaspoon of orange liqueur (optional) Cool before removing sandwich. Apply waxed paper to pull ribbon of white sugar outside edges to form a butterfly.
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