1. Bake an 8-inch cake in advance (previously included in the recipe) and divide it into three slices with a divider.
2. Pour the whipped cream into a bowl that is refrigerated or frozen in advance, and add soft sugar.
3. The electric egg beater is sent at a low speed throughout the whole process (it is harder to trap and beat).
4. Put some whipped cream on the bottom of the cake (to prevent the cake from moving).
5. Put a cake slice on the bottom tray.
6. Spread a layer of whipped cream.
7. Spread a layer of mango cubes.
8. Put a layer of cream on the mango cubes.
9. Put another layer of cake slices and press it down lightly with your hands (it is said that expelling the air will avoid bulging the cake).
10. Repeat the procedure of whipping cream and putting fruit again.
11. Put the last piece of cake on.
12. Spread whipped cream and squeeze flowers.
13. Decorate with small tomatoes and red dragon fruit.
14. The paper inserts are inserted with a short milk straw to prevent the inserts from becoming soft when wet.
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