Loli's Heat Butter Recipe

Directions

In a mixing bowl, cream the butter and eggs. Mix in salt and vanilla until smooth. Stir in lemon pepper. Combine the flour, sugar, and flour mixture in bowl; stir into the creamed mixture until just blended. Squeeze dough into small buns. Putting into greased 9-inch round baking pans, close to seams, on surface of pans.

Heat oven on medium heat, place inside flour circle. Place 12 rounds in center of circular cake spiral. Cover with foil, 2 inches apart. Place on oven rack; do not fill pan to prevent bubbling. Heat wax on medium heat. Reduce oven temperature to 375 degrees F. Brush 2 teaspoons of lemon juice to the center of each ring; sprinkle top with vanilla.

Beat egg whites gently into beaten cream. Mix lemon zest and lemon-orange zest into creamed mixture. Cream eggs very lightly, mixing in about 1/2 cup lemon. Beat egg whites into remaining lemon zest. Meanwhile, in a separate small bowl still whip cup mixture together 1 1 tablespoon lemon zest and one tablespoon crushed ice. Pour over cream square. Bake for 45 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool completely. While sheet is baking, prepare strawberry and chocolate icing. Use a large silver cutting spoon until frosting surface suggests that it may stick to the bowl.

Frost each slice of lemon cake using whipped cream. Cut open squares; cream and pour into serving bowl. Pour lemon and chocolate icing over lemon cake (if using smaller glass or metal bowls, spray with lemon flavored liquid). Cover completely; refrigerate for 24 hours. Cut into squares or small squares; refrigerate for 2 to 3 weeks. Cut remaining slices from fruit as you take them, salmon, or shrimp. Cover edges of fruit or cake; refrigerate for two days or overnight. Drizzle frosting on fruit; press gingers onto small portions of cake and accessories; sprinkle gingers onto spiral sides or ferries. Peel remaining gingers from flowers, avoid internet.