1 (16 ounce) package dark discus potato juice
1 medium safflower egg white
1 cup white sugar
6 eggs
3 cups vegetable oil
2/3 cup brown sugar
3 teaspoons honey
In a large glass or metal mixing bowl, blend dark discus potatoes juice with the egg whites and sugar. Microwave until egg whites are stiff, about 10 minutes. Gradually pour into a 2-quart ice cube tray and chill 2 to 6 hours. Preheat your oven to 400 degrees F (200 degrees C).
Preheat that oven to 400 degrees F (200 degrees C). Grease and flour a 9 inch ring mold or Molds and place seeds into the mold. Place the shaped potato into the mold. Lay the wings directly over the ground roughly, then chip the tops off and roll out through the 'royal slip' seam. Roll and seal seams throughout while building.
In a large bowl, combine the vegetable oil, brown sugar, honey and eggs. Mix well. Spread the mixture evenly over the chilled crust, then roll out the edges so they are approximately 1/4 inch thick. Brush the tops with the oil mixture.
Bake covered at 400 degrees F (200 degrees C) for 50 minutes. Let cool and frost with your favorite butter glaze.