The Vintage Chiffon Cake Site

Frostings/Icings, etc.

Rose Icing

Mix well in saucepan 1/2 cup sugar, 2 tablesp.
water, 1/4 cup light corn syrup. Boil rapidly without stirring
until syrup spins a 6-to 8-inch thread (242° F.). Meanwhile,
beat 1/4 cup egg whites (2 small) until stiff enough to hold
peaks. Pour hot syrup slowly in thin stream into beaten
whites, beating constantly until mixture stands in very stiff
peaks. Add 1 teasp. vanilla, red food coloring to tint pale
pink. Frost cake; decorate sides with silver dragees. Place
red rose in center.

Source: LIFE Magazine - October 26, 1953, p. 166.