1. Prepare a 10-inch chiffon cake base and divide it into three evenly.
2. Part of the strawberry and mango are diced to decorate the surface, and part is cut into small pieces for sandwiching.
3. Whip the whipped cream with 70 grams of sugar in an ice bag. Take a piece of cake embryo, dig out an appropriate amount of whipped cream and smooth it out, and put fruit pieces on it.
4. Spread the second layer of cake embryos, follow this order to finish all the cake embryos, a total of three pieces.
5. Finish wiping at right angles.
6. Squeeze a circle around the bottom.
7. Squeeze a circle of roses with the 1m Wharton decorating nozzle.
8. Place the fruit cubes and write the word "Shou".
9. Sprinkle with a little sugar beads to decorate.
Tips:When the weather is hot, the whipped cream must be sent over an ice bag or sitting in ice water.
