1. First bake an eight-inch cake base, let it cool down upside down and cut into 2 slices.
2. While making the cake, let’s make the caramelized pineapple. Put 50g sugar in the pan on medium and low heat to make it melt and make the color darken into amber. Then add 15ml of water and stir well, then add 10g of butter to melt and add an appropriate amount of pineapple and stir fry until soft.
3. Put the sautéed pineapple out and let cool for later use.
4. Arrange the fruits and cut them into shapes you like for later use.
5. Add 25g of sugar to 250ml of cream and beat until the pattern does not disappear and is inverted, and then start to wipe the surface.
6. Take out a piece of cake and spread the caramelized pineapple (because we don't like cream very much, we didn't apply it, if you like it, you can apply a layer), then buckle another piece of cake and put cream on it.
7. After spreading the white cream on the whole cake, I added 3 drops of yellow pigment to the remaining cream and blended it with a whisk to adjust the color (or without pigment). Put the whipped yellow cream into the bag with the flower-decorating mouth and start decorating the flowers. After the decorating, put your favorite fruit in the shape and it's ok!
Tips:When whipping the cream, you can sit underneath in ice water, so it is easy to whip.
