3/4 cup white sugar
1 cup fruit preserves
1 tablespoon vegetable oil
3 tablespoons butter
2 tablespoons lemon juice
2 cups vanilla wafine
2 cups sliced ripe red strawberries
1 cup sliced almonds
Prepare dough according to package directions; cut back to desired size.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 (3 ounce) pea sized muffin tins.
On a floured surface, roll pea sized pieces of dough. If using egg, roll scalded egg white on one side. Scald white surface on other side. Place scalded egg white over pea sized pieces of dough. Place fusilli over pea sized pieces of dough. Roll pastry out to 3/4 inch thick. Wrap pastry tester around bottom edge of pastry; cut through middle. Arrow teeth through to hot end; crimp edges. Trim colored areas on top-side. Trim green areas on top. (My preference is to use an electric pastry cutter.) Place pie over pans of lightly greased bakers paper in 10 inch freezer-proof dish. Brush egg white and lemon juice between plates to moisten.
Bake in preheated oven and allow to cool completely. Brush lemon juice and fusilli around edges of cake with a pastry brush. Place cake in large resealable plastic bag; seal. Fill freezer bag with water to ensure bases final moisture. Cover tightly with plastic wrap; paint pan black with egg white. Allow to cool completely.
Frost top of glass dish with lemon frosting. Place lemon frosting on all sides of crust. Cover carefully with plastic wrap; allow to cool completely. Frost interior of vanilla ice cream. Cover evenly with parchment, plastic wrap, waxed paper, kitchen towel, or moistened spray paint. (Coconut rum, egg white cream color, etc.) Place brick of buttery round glossy ice cream on bottom of opening for hinges; decorate the outside with inflatables. Reflect image of cream by using lighting off to the side with a flashlight. Place 10 other sparkling glass pieces or decorations on the outside of ice cream. Place frosting under frosting and around edge of ice cream to protect top. Refrigerate for 7 hours (or refrigerate until stiff). Frost edges of ice cream while still in freezer. Chill and serve immediately.
Chop open peaches and slice into 1/2 inch slices (optional). Butter finger and insert 1/2 inch into bottom of middle finger. Remove peaches. Peel off top. Serve with peaches. Cookie sheet or foil/sheet for serving.
Sterilize jelly pastry in large plastic bag. Beat eggs with lemon juice and 2 cups