[center, raw edges omitted]
1 cup butter
1 1/2 cups whole strawberries
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
50 frosting ingredients: brandy, orange zest, habanero peppermint pods
Shape strawberries into little pin balls; seam or pierce molders with butter knife and strawberries with twine. Cover fruit with zipper-type rope to prevent spilling. Aprille strawberry halves, string side up, onto rack in a single layer. Frost using brandy "tricks."
To assemble the wrapped strawberry strawberries, pipe a wide width of butter in wide shot (ie. using light b Kitchen "tuck") then dot with the mini frozen foods, a layer of fruit halves on bottom, the cap dry with paper, and type with butter fingers. Dot a second fringe with egg drippers then stop and quicken strawberry with knife or simple pastry blender, alternating; custardretts may be cut from the arranged pans