1. The pre-baked chiffon is cooled and cut into 3 slices of equal thickness. For the recipe of chiffon cake, please refer to the previous recipe.
2. Peel and core the mango and cut into cubes.
3. Put the Maria biscuits into a fresh-keeping bag and crush them with a rolling pin.
4. Add 30 grams of caster sugar to the whipped cream.
5. Use an electric whisk at low speed to 7 to distribute.
6. Take a slice of cake, sprinkle with cream, and sprinkle with cookie crumbs.
7. Spread a layer of diced mango.
8. Spread a little more cream.
9. Cover with another slice of cake and also spread cream.
10. Sprinkle biscuits.
11. Spread the diced mango.
12. Spread a little more cream.
13. Cover with the remaining slice of cake.
14. Spread cream on the surface and the periphery of the cake.
15. Put the remaining cream in a piping bag. I used a small 8-petal flower mouth and a Wharton 1M flower mouth here.
16. Use an 8-petal flower mouth to squeeze your favorite fancy on the side of the cake, and then use a 1M flower mouth to squeeze out the flower shape, decorate some fruits and sugar beads in the middle, then surround the finger biscuits, and tie the ribbon.
17. The birthday cake is complete.
18. The cake made by myself is made of animal cream, so you can eat it with confidence.
19. Xiaoshouxing show his face~~~
