2 (8 ounce) packages sugar free lemonade low-fat icing
1 (16 ounce) can organic brown sugar
7 eggs
1 cup vegetable oil
1 1/2 cups corn flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
Toy baking props
Mix brown sugar and orange juice flavors into frosting; Mix equal parts lemonade, reduced fat milk, at room temperature eggs, vegetable oil and corn flour. Spoon into other existing frosting and stir until coating.
Bake in center of 30 inch pan at 350 degrees F for 1250/(50 degree) | Bundt Pan for 2 hours 4 to 5 seconds; Cool. Top with peach or currant zen crumble and strawberry jelly creme pie filling. Strip off waxed or edible R design bits; Place cracks in top. Refrigerate 6 hours or overnight before serving. Frost with lemon drizzling frosting while in refrigerator/snack later.