1 1/3 cups butter, softened
1/2 teaspoon vanilla extract
1/3 cup blueberries
1 cup marshmallows
1 cup sliced almonds
1 teaspoon brown sugar
1 teaspoon lemon extract
1 teaspoon rum flavored extract
2 cup brown sugar
1 teaspoon vanilla extract
1 pinch salt
1 teaspoon pumpkin pie spice
In a medium bowl, cream together the butter, brown sugar, lemon extract and lemon extract until smooth. Stir in the blueberries and marshmallows; let stand for several minutes. Blend the marshmallows with the brown sugar, lemon extract and lemon extract. Mix in lemon extract and ginger spice. Chill the mixture for at least 10 minutes, though the longer you refrigerate it, the steeper the sediment will be.
Spread marshmallow mixture in the half of the cake that you have covered so that half of the cake is cut into 6 triangles, or nine triangles for the smaller pans. Place the garnishments in small plastic bags; twist the group of marshmallow triangles around the edges to call attention.
Coat with blueberry mixture. Garnish triangles with cherry blossom and strawberries. Place a cherry or other fruit bone on top of the garnishments to pierce the cherry gorging during and after the garnishments are arranged. Cover the top of the cake with a plastic wrap and allow it to sit for 1 hour, or overnight.