Personalized Chef Aprons and More!
1 cup white sugar
1/3 cup water
1 tablespoon light corn syrup
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar
Combine sugar, water, corn syrup, and salt in a
until well blended. Boil slowly without stirring until mixture
will spin a long thread when a little is dropped from a spoon
(hold the spoon high above saucepan), or reaches 238F - 242F.
In a large bowl, beat egg whites with a mixer until they are
stiff, but still moist. Pour hot syrup slowly over egg whites
while beating. Continue until mixture is very fluffy, and will
hold its shape. Add vanilla, and beat until blended. If icing
does not seem stiff enough, beat in 2 or 3 tablespoons confectioners
sugar 1 tablespoon at a time until stiff enough to hold its shape.
De-stem the strawberries and cut in half. Spread
on cake. In the top left hand corner of the iced cake, make a
four inch tall by five inch wide rectangle with the blueberries.
Lightly press the berries into the icing. Fill in the rectangle
with remaining blueberries in rows. The white space in between
will resemble stars.
Place strawberries cut side down in rows going
The bottom stripe is red, so start with that row. Be sure to
press the berries lightly into the frosting.