1. Cut off the sides of the eight-inch cake with scissors.
2. Spread the whipped cream on the cake with a cream spatula.
3. Divide the whipped cream into three parts and mix them with pink pigment, purple pigment, and blue pigment respectively. Put the pink butter in a piping bag and cut a small mouth to squeeze small threads on the surface of the cake.
4. Frame the lace with a star mouth, and draw a line in the middle.
5. Use blue cream to squeeze all around with filaments.
6. Squeeze a circle of filaments with purple cream on the bottom.
7. Just take a chocolate chip to decorate.
Tips:1. When whipping cream, there are very delicate lines around the whisk, and the peak of the cream is longer when the whisk is lifted.
2. Hold the piping bag when decorating flowers, the temperature of the hand will also cause the cream to heat up, causing the cream to be very stable at the beginning of the decorating, and the cream will foam at the end. So minimize the contact between the hands and the cream.
