Flag Cake

Ingredients and Directions

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.