1. Prepare 6-inch and 8-inch chiffon cakes each
2. Cut the cake into slices horizontally
3. Prepare a box of whipped cream
4. Pour the whipped cream into a clean and dry eggbeater, add white sugar, and beat with a whisk at low speed
5. Whip the whipped cream to hard lines.
6. Take a slice of cake and place it on the cake base
7. The whipped cream is put in a piping bag, and the tip is fitted with a large piping mouth.
8. Squeeze a circle of cream on the cake slice
9. Prepare all kinds of fruits and wash them.
10. Arrange the fruit on the cream
11. Put the second piece of cake and squeeze the cream
12. Fill up the fruit again.
13. Put on the third piece of cake
14. Squeeze the cream
15. Place a 6-inch cake slice, squeeze the cream, and fill it with fruit.
16. Put the last piece of cake on top.
17. Squeeze the cream and decorate with fruit.
18. Finished product.
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