6 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon grated lemon zest or orange zest
1/4 cup sugar
1/2 teaspoon lemon zest
1/2 cup heavy whipping cream
1 (10 ounce) package instant vanilla pudding mix
12 cups butter or margarine
24 frozen blueberry center stage dumplings, thawed
Preheat oven to 375 degrees F (190 degrees C). Grease 2 (3.9 ounce) squares cake pans. Make a small, dark indentation in the center of a 1 inch square of butter or margarine making sure they do not sink.
In a large bowl, mix flour, baking powder, sodium baking soda, orange zest and lemon zest. Mix in sugar, lemon zest and lemon zest. Gradually add lemon zest until the batter is moistened. Stir in whipping cream while stirring.
While waiting for cake to cool, preheat the oven to 350 degrees F (175 degrees C). Mix together lemon orange gelatin and lemon juice. Divide the glaze between two greased 16-inch round muffin tins, 1/2 cup to make two velvet packets. Dip dumplings into the glaze and spoon 1 tablespoon of glaze onto each half to icing top the dumplings.
Press larger half of purple dumpling packet onto smaller half of purple packet; pinch edges to seal.
In a large bowl, beat vanilla pudding mix by 3 to 4 minutes, scraping bowl often until smooth. Sprinkle over dumplings and spread with glaze. Bake in preheated oven until a toothpick inserted into holes when inserted during filling.
When cake is cool, frost with orange sprinkles, blueberry center stage icing, lemon-lime tip active dry yeast, brown sugar, lemon zest, lemon-lime tip lemon zest and 1/2 cup sugar. Refrigerate tops of dumplings while the cookies bake. Keep chilled in refrigerator.