Boil sugar and 5 tablespoons water until 232°F registers on candy thermometer, or until syrup forms 2-inch threads .
Beat egg whites, cream of tartar, salt, and remaining water until stiff enough to form peaks.
Add syrup gradually, beating constantly.
Add extracts and lemon juice; continue to beat until mixture is thick enough to spread.
Tint delicate pink with a few drops of red food coloring.
Frost center, top, and sides of cake.
Make peaks on frosting with tip of spatula.