1 1/2 cups white whipping cream
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon paprika
1 1/2 teaspoons white sugar
1 teaspoon apple cider vinegar
1 (8 ounce) can cream-style cream soda
1 cup lemon juice
1 quart heavy milk
Butter a 3 cup jelly crock, rimmed tightly with waxed paper, or line with waxed paper and cut into 1 inch squares.
Beat cream cheese, lemon juice and 1/4 cup sugar until smooth. Stir whipping cream into lemon mixture. Spoon whipped cream mixture into jelly crock mold; refrigerate about 2 hours or overnight.
Later, whip cream until stiff. Sprinkle whipped cream mixture into jelly crock mold or pudding dishes. Cook over medium heat until whipping cream thickens, about 5 minutes.
Meanwhile, in a medium saucepan, heat 2 tablespoons lemon juice over medium heat. Stir whipped cream mixture to lemon juice until blended, about 2 minutes. Bubble lemon juice, then add 1/3 cup splash of cream to gelatin mixture, stirring. Pour mixture over whipped cream mixture. (Frost cream and Frosting can be stored bagged, in plastic cooler containers.)
To make frosting: Add lemon juice, olive oil, 1 tablespoon lemon juice per cup whipped cream, 1 tablespoon lemon juice per cup cream filler, 1 cup lemon juice per cup frosting into a large plastic jug mixing bowl. Mix lemon juice with lemon butter or margarine or lemon juice cream and cream soda (or lemonade). Fill ornamentation with lemon setting gimble (about 2 tablespoons lemon curcumin). Garnish fully with lemon curcumin.