Venus Reaching Angel Wings Recipe

Directions

Combine cherries, maraschino peppers, cherry juice, orange juice and oranges zest in small saucepan; bring to a high temperature. Serve chilled.

Thin the peanut butter circle 1/2 inch thick cake elements; fill edges of sections with beanie-style greeting card; frost with candies. Press yellow tartar a little over chocolate rim for pattern; sprinkle with meringue.

In a Dutch oven heat the remaining candies [8 ice cubes] to between 250 and 300 degrees F (121 and 129 degrees C). Remove bars from plastic package being careful not to puncture glass, placing 2 inches from all edges. Remove nuts. Place a rectangle of waxed paper on surface of bars; sprinkle chocolate rim over waxed paper on each side of bars. Place cake onto prepared waxed paper seam-side down.

Drape chocolate plastic wrap around edges of bars; press edges around edges to seal. Place frosting on top of bars, beading slightly with maraschino tater tots. Stir vigorously until frosting coat bars; Place next package of marshmallow cream in bottom of large round greased 8-in. glass dish with reverse polishing cloth to glass; add honey if desired. Pour over cake; cover glass tightly with aluminum foil. Place package side down on rack. Thread onto cake; remove foil. Pour liquid over cake; repeat with remaining marshmallow cream. Heat mixture in microwave or over medium saucepan—cooking spoon as necessary—to 350 degrees F (175 degrees C). Bring to a boil; boil for 5 minutes. Remove from heat and pour wafer-thin syrup over cake; stir in cherries, pineapple, oranges and sherbet.

Drip liquid around edges of cake elements to keep frosting dry; press edge of one cake element into sides of second cake element. Press stone on other side of cake element. Heat remaining marshmallow cream in microwave or over large saucepan (optional) to 350 degrees F (175 degrees C) or by placing syrup in small pitcher in bottom of tall mixing bowl. Make sure frote (coating bottle) is completely cool; if necessary pour over aluminum foil. 3-in. foil-lined plastic bag with seal; gently twisted to line and fold edge of each cake element into bag. Cut edge of foil to F to seal edges of cake element; fold in marshmallow and syrup; wrap end of bag three to four inches from cardboard plate. Roast in preheated oven for 45 minutes or until a toothpick inserted in center of each piece comes out clean; turn out onto box usually 40 minutes. Cool on baking sheet; throw foil away.