1.Preheat oven to 180°C/350°F. Line 6-hole oversize (Texas) or 12-hole standard muffin pan with paper baking cups.
2.Beat butter, cheese, orange peel, sugar and eggs in small bowl with electric mixer until light and fluffy.
3.Beat in flours on low speed until just combined. Divide mixture among baking cups; smooth surface.
4.Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
5.To make fondant icing, place icing in a small bowl over a small pot of simmering water; stir until smooth. Stir in egg white and orange extract. Let stand at room temperature for 10 minutes or until thickened slightly. Spread fondant quickly over cakes; use a metal spatula dipped in hot water to smooth surface. Allow to set at room temperature.
6.To make royal icing, sift powdered sugar through very fine sieve. Lightly beat egg white in small bowl with electric mixer; add powdered sugar, a tablespoon at a time. When icing reaches firm peaks, use wooden spoon to beat in lemon juice; cover tightly with plastic wrap.
7.Divide royal icing evenly among five small bowls. Using colorings, tint icing yellow, orange, green, pink and purple; cover each tightly with plastic wrap. Pipe patterns using picture as a guide.