Double Birthday Cake
1.
Prepare a 10-inch and 8-inch cake base. Cut the fruits into dice separately.
2.
Cut the cake base into three evenly.
3.
Whip 750 grams of whipped cream with 90 grams of sugar.
4.
Whipped whipped cream. It does not need to be very hairy, the cream is too hard to spread evenly.
5.
Frame the ten-inch cake first. A layer of cake embryo, a layer of cream, and a layer of diced fruit are stacked one by one.
6.
The three-layer cake embryo is finished, so don't wipe the dough first.
7.
Continue to mount the eight-inch cake base, the steps are the same as the ten-inch cake.
8.
Stack the eight-inch cake embryos in two layers.
9.
Add an appropriate amount of light cream to the remaining cream, and add a little pink pigment to beat it.
10.
Ten-inch cake spreads the noodles.
11.
Place the remaining eight-inch cake embryo in the middle of the ten-inch cake.
12.
Spread cream and diced fruit.
13.
Gently place the two-layer eight-inch cake embryo on the diced fruit. Then spread the eight-inch cake.
14.
The remaining cream in the total amount is left a little for the final decoration, all the others are added to the whipped cream, and then the pink pigment is added to continue whipping. Mount a circle of roses with a 1m piping mouth.
15.
Finally, use a toothpick to draw the pattern, then use the chocolate fruit paste to draw the pattern, use the remaining cream to paint the grass, and then decorate it a little.
Tips:
The chiffon cake base is too soft. It is recommended to replace the 10-inch cake base at the bottom with a sponge cake.
