1. To prepare a chiffon cake, I used a 6-inch round mold to pour it into a skirt-shaped mold, 2 eggs, 25 grams of oil, 30 grams of milk, and 30 grams of sugar. The lower part of the oven is 110 degrees for 25 minutes and 145 degrees for 20 minutes. (The temperature of my oven is too high, and each oven can adjust it by itself) You can also bake a cake with a 6-inch round mold and cut it into the shape of a skirt. I did this before I bought the skirt mold.
2. Use an oil whisk to remove the crumbs on the surface of the cake, and divide the cake into three pieces
3. Whip the whipped cream with fine sugar, and beat it to a non-flowing soft peak state.
4. Use a rubber spatula to spread a layer of cream on the largest piece of cake, sprinkle with mango and apple diced
5. Put another layer of cream on the fruit surface
6. Cover the second slice of cake
7. Repeat steps 5 and 6 to complete the third piece of cake
8. Use a spatula to lightly apply a layer of cream
9. Clean the plastic doll in advance, wrap the lower body with tin foil and insert it into the hole in the middle of the cake, leave about 80 grams of cream in the piping bag, and apply the rest to purple evenly on the surface of the cake
10. Insert a spatula into the bottom of the cake and gently lift the cake and transfer it to the cardboard. Use a toothpick to draw the pattern of the skirt
11. The piping bag with white cream cut a small hole to draw a thread, squeeze out the cream to trace the lines
12. Color the big lines and make them bold, and squeeze out the small dots on the front of the clothes and skirts
13. Bougainvillea's mouth squeezes out the side of the group, and you're done
Tips:1. The cream string is fixed by hand and cannot be shaken. It is a bit difficult to say that it is easy and practical;
2. Draw a line if you are optimistic about it, and it will be difficult to change after a single stroke.
