<http://schema.org/recipeInstructions>
" Have ready a 2 1\u20444-in. round metal cookie cutter and a pastry bag fitted with a large star tip. Line 12 regular muffin cups with foil liners. Using cookie cutter, cut 4 circles from top through to bottom of cake. Cut each log into 6 rounds. Put 1 in bottom of each lined cup; set aside remaining 12. Add 3&amp;amp;#8260;4 cup boiling water to gelatin in a medium bowl. Stir until dissolved. Refrigerate, stirring occasionally, 15 minutes or until consistency of unbeaten egg whites. Beat 1&amp;amp;#8260;2 cup cream in a medium bowl with mixer on medium-high speed until soft peaks form when beaters are lifted. Stir a large spoonful into peach mixture, then fold in rest of cream. Fold in strawberries and peach. Immediately spoon into lined cups; top with reserved poundcake rounds. Cover pan tightly with plastic wrap; refrigerate at least 3 hours or until &amp;quot;cakes&amp;quot; are firm. To serve: Remove liners; cut cakes in half. Place 2 halves, round sides touching (see photo, left) on plates. Beat rest of cream and the sugar in a small bowl with mixer until stiff peaks form when beaters are lifted. Spoon into pastry bag; pipe line down center."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9977/strawberry-peach-butterflies-121300/?src=shelter_footer>