1. Measure cake flour, baking powder and salt into sifter.
2. ;Beat egg whites until foamy-white and double in volume in small bowl of electric mixer at high speed; add 1/2 cup of the sugar, a tablespoon at a time, beating well after each addition, until meringue forms soft peaks.
3. Beat cream until stiff in medium-size bowl with mixer at medium speed; chill.
4. beat egg yolks until thick in large bowl of electric mixer at high speed; add remaining 1 1/4 cups sugar gradually, beating well after each addition, until mixture is fluffy; beat in vanilla and lemon extract. Sift in dry ingredients alternately with milk; fold in meringue and whipped cream with wire whip; pour into greased 10-inch angel cake tube pan.
5. Bake in moderate oven (325°) 1 hour, or until center springs back when lightly touched with fingertip; cool on wire rack 15 minutes; loosen cake around edge and tube with knife and turn out; cool completely.
6. Prepare butter cream frosting. Measure 1 cup into a small bowl and 1/4 cup into a cup. Tint remaining frosting yellow with food coloring. Tint; 1/4 cup green with food coloring.
7. Place cake on serving plate; cover with yellow frosting. Stir enough 10X sugar into white frosting to make a stiff dough. Pat out on aluminum foil to a 1/4-inch thickness. Cut into 8 clowns, using pattern on page 125 as a guide. Dip wooden picks into red and blue food coloring. Make dots on clowns for face and buttons, following picture . Cut out tiny ducks from remaining frosting dough. Tint a little remaining yellow frosting orange with a dot of red food coloring. Spread on ducks' tails
8. Alternate white or orange peppermint patties on top of cake. Press clowns evenly around bottom of cake, with 2 ducks between each. Pack green coloring into a cake decorating set, fitted with a #7 writing tip. Pipe a string from peppermint patties down to a hand of each clown.