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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.
