Barbie Cake
1.
Bake an eight-inch Barbie Chiffon cake in advance and divide it into four slices of the same thickness.
2.
Take 250 grams of whipped cream and pour it into a clean, oil-free and water-free container, add 20 grams of caster sugar, whip over ice water, and prepare the stuffed diced mango at the same time.
3.
First take the bottom piece of cake, spread a layer of whipped cream, spread an appropriate amount of diced mango, and then continue to spread a thin slice of cream to fix the fruit.
4.
Fold the second slice of cake, spread a layer of whipped cream, spread an appropriate amount of diced mango, and then continue to spread a thin slice of cream to fix the fruit.
5.
Finish the third piece at one time.
6.
Finally cover the bottom of the cake.
7.
Add one or two drops of melanin to the remaining 250 grams of whipped cream to make a light gray. , And then spread the curved surface of the Barbie cake. Because the skirt will be pleated at the back, it doesn't need to be wiped very flat.
8.
Use a spatula to initially draw wrinkles on the curved surface, and then trim it; after sterilizing the Barbie doll, wrap the lower body to the waist position with tin foil (you must "wear" clothes on it and do not touch the cake, so you don't need to wrap tin foil). Put it in the middle of the cake and fix it, and then "put on" your clothes.
9.
Decorate with some Korean flowers at the end.