1. One 8-inch chiffon cake, prepared yesterday.
2. Most decorative materials.
3. Cut the banana mango into cubes.
4. Steam the potatoes and carrots.
5. Cut the cake in the middle.
6. Whip the cream and sugar powder into a piping bag.
7. Carrots and potatoes are pressed into a mash, add sugar and an appropriate amount of cream, stir well and put into a piping bag.
8. Spread the film cake with cream and spread the diced fruit.
9. Smooth it with butter dishes.
10. Cover the top piece of cake with cream.
11. Frame the top and bottom with carrot mashed potatoes.
12. Squeeze a few small flowers on the top and put cherries to decorate.
13. Place the chocolate biscuit sticks diagonally on the side, and then squeeze the remaining cream into the florets.
Tips:Chiffon cakes were baked yesterday, but they can be baked now, but they should be cooled thoroughly before decorating. If it is too hot, the cream will melt.
Since the cream used for mashed carrots does not need to be whipped, and the mashed potatoes have less water, so just pour in sugar and the right amount of cream and stir well.
