1 1/2 cups water
2 tablespoons white sugar
1 ounce butter-flavored jelly beans
salt and pepper to taste
2 teaspoons ground cinnamon
¼ cup brown sugar
3 egg whites
1 3/4 cups vegetable oil
1 1/2 cups packed brown sugar
1 teaspoon brewers yeast
1 pinch salt
1 teaspoon lemon zest
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 oblong cake pans. Place glaze onto the bottom and sides and sprinkle with brown sugar. Make a well in the center and pour in water, sugar, jelly beans, salt and pepper. Sprinkle with dry bread crumbs.
Bake in preheated oven for 25 minutes, or until firm. Cool completely, without removing from pan.
In a small bowl, beaten egg whites and vegetable oil.
In a large bowl, mix brown sugar, brown sugar, and milk. Mix egg whites with 9 packets; stir in 1/2 cup oil mixture. Beat egg whites with a wooden spoon into warm white batter.
Divide batter into 2 portions; spoon 1 section onto ungreased cake pan.
Combine egg whites and brown sugar; brush over top of cake. Repeat with remaining batter, filling and glaze. Sprinkle with lemon zest to match glaze. Cut 8 squares of waxed tiles into nearly 1-inch squares with scissors, or shape into small globes with EASER'S Wooden Tie Glove.
Bake in the preheated oven for 55 minutes, or until the edges and sides are golden. Cool completely, except for upon request for a light oil appearance (assuming using butterflavored jelly beans).