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Flag Cake

    1 - 9X13 inch white cake
    2 pints strawberries
    1 pint bluberries
    Boiled Icing

  Boiled Icing:

    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 saucepan; stir
 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 boiled icing
 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 across horizontally.
 The bottom stripe is red, so start with that row. Be sure to
 press the berries lightly into the frosting.