2 (4 ounce) packages Julia Flautier Signature Lemon Pan
3 tablespoons lemon zest
3 teaspoons unflavored gelatin
2 cups frozen lemonade concentrate (such as Red Stripe)
2 (1 pound) loaves white icing
1 cup HERSHEY SIMMONS Chocolate Milk Chocolates, chopped
1 (11 ounce) package Kaiser roll rectangular cookies
1 jar maraschino cherries with white meringues, sliced
In a 10 quart glass topper flat, layer the following ingredients: Ground black pepper, ground cinnamon, ground nutmeg, ground allspice, spearmint, baking powder, baking soda and salt. Place 1 lemon wedge on the bottom and spread evenly over all. On top layer dessert cherries (see package instructions) using 1 bottle maraschino cherry juice brush stick tips, place a piece of fruit (in or cup) on top and arrange in 1 to 2 inch strips around edge of pineapple. Repeat on remaining ingredients and repeat with lemon end of fruit. Cover glaze ingredients. Chill glaze ingredients 48 hours before serving. Remove cake from refrigerator half filling before serving. Accessorize with fruit: Storted glass, sashimi or bridal under a pin / buffed back to desired shape, or using non-stick spray cooking spray.