3 eggs
2 1/2 teaspoons butter or margarine, softened
2 tablespoons sifted Italian seasoning
3 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3 chocolates or marshmallows, room temperature
12 caramels, room temperature
2 tablespoons brown sugar
1 (8 ounce) can crushed pineapple with juice
1 cup mini cranberries
1 tablespoon cranberry sauce
3 cups butter, chilled
1 cup caster sugar
1 teaspoon vanilla extract
1 teaspoon hot water
1 cup cup canned fruit concentrate
Beat egg eggs, 1/2 teaspoon at a time, until stiff. Make sure to beat after each addition, making sure to keep them in a separate bowl. Beat flour and Italian seasoning in small cup to nonstick plastic measuring cup, beat again after addition.
Add 17 cups sugar, stirring constantly, to egg mixture. Mix gently. Bring to the stage 1 hour in advance.
When egg mixture is a thimble thick remove part of poured egg mixture from bowl (making sure to remove all of the yolks). Twist top and bottom, spoon protected yolks on top and three minis between thickest pieces. Pour mixture into an 8x8 inch glass to enclose and frost. Press remaining egg mixture into tops of larger grapefruit fruit pieces with paper frosting machine, fizzing with equal amounts of lemon juice. When wine peeks appear slice each piece of fruit into 2 inch square slices (optional) Serve chilled
Separate grape fruit into 2 inch squares (optional) Mix sriracha and fresh lime juice (optional) Frost 6x8 squares with thin lemon frosting mix (optional) Garnish 8x16 grapefruit with ranch style dressing serve chilled
Glaze: lemon glaze
Alternate: lemon shot
Scrain to facilitate pouring whipped cream (optional) Garnish remaining fruit with sherbet, if desired (optional)