Cream Cake
1.
Cut the sides of the chiffon cake, one circle smaller than the cake mold, and then cut two.
2.
Add 300 grams of whipped cream to 30 grams of sugar, whip until slightly grained, and put it in the refrigerator.
3.
Soak 100 grams of milk into the fish film to soften. After the soaking is soft, put the fish film in a pot and melt it in water.
4.
Pour the melted fish film into the whipped cream. Stir well and serve as mousse filling.
5.
Put in a piece of cake and pour half of the mousse filling.
6.
Add another slice of cake.
7.
Pour in the remaining mousse filling. Cover with plastic wrap and put in the refrigerator for 4 hours.
8.
Put 100 grams of whipped cream in 10 grams of sugar and whip to the piping state. Take a small part of the whipped cream and put it in yellow pigment, stir evenly, and put it into a piping bag.
9.
Take a small amount of the pink pigment, stir evenly, and put it into a piping bag. A small part of the white is also put in a piping bag.
10.
Take the decorating nail, put the decorating oil paper on it, first use the round decorating mouth to squeeze out the stamens.
11.
Use 104 to squeeze out the rose flower. Flowers of other colors are also agreed, but the colors are different
12.
After 4 hours, the cake was taken out of the refrigerator and peeled off.
13.
Put in the flowers that have been framed. (Put it as you like)
14.
Cut the strawberries in two and add 3 slices of strawberries.
15.
Fill the remaining area with star decorating mouth.
Tips:
Put the cake film on top of a tall cup and turn it around with a hot towel to easily take off the film.
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