1. The chiffon cake is divided into three pieces.
2. Add 35 grams of sugar to 350 grams of whipped cream.
3. Send it to piping state.
4. Cut the dragon fruit into thin slices and cut out the pattern with a mold. (The thinner the dragon fruit is cut, the better, and the remaining leftovers are cut into smaller pieces for later use)
5. Take a piece of cake, put light cream on it and smooth it.
6. Add the chopped dragon fruit.
7. Flatten it with a spatula. Cover the second piece of cake and continue to put whipped cream to smooth it out.
8. Put the dragon fruit and continue smoothing, then cover the third piece of cake and continue smoothing. Smooth the sides of the cake
9. Use the decorating mouth to decorate a circle of dots on top of the cake
10. The chiffon cake is divided into three pieces.
Tips:
You can leave the fruit in the cake if you don't like it, and the whipped cream for the surface does not need to be beaten too much.
