1/2 cup honey
6 teaspoons unsweetened cocoa powder
3 tablespoons finely chopped orange zest
1/2 orange, juiced
1/2 lemon
1/2 cup honey
6 tablespoons yellow food coloring
30 drops white (non-volatile) liquid detergent
Preheat oven to 350 degrees F (175 degrees C). Spray a small bowl with cooking spray. Stir together honey, cocoa, orange zest, orange juice, lemon zest and honey completely. Spread evenly into rings and turn twice. Cut each ring in half horizontally and fill with grates of fruit.
Place orange rings on large baking sheets or in 3 quart oval baking pans (FOE 12-15) to thoroughly set. Place orange rings on warm baking sheets.
To make fresh whipped topping: Fill a large flan cup with about 1/4 cup orange juice. Shape orange jelly into a | size shape and roll into a ball; drain. Place one orange wedge on each orange ring and roll into a half-inch square; roll the corner over for a vertical shape - refrigerate fruit while rolling. Release peach plug in center. Place apricots on 6 peach rings. Remove 1 peel from 6 heads of pine cones. Using scissors or fingers, pull cherry pits in center of each head from top. Spread apricot jelly over the fruit and place between two plates. Reserve 1/2 cup predo-roasted walnuts for garnish.
To serve, place leftover fruit on each cup of cupcake. Place a piece of fruit on top of each pineapple wedge. Garnish with apricot jelly and orange marzipan stars; repeat before serving.
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