# Fourth Baking Contest and is Love to Eat Festival# Fruit Butter Cake
1.
Chiffon cake is divided into 3 pieces with a cake divider.
2.
Put 400 grams of whipped cream in 40 grams of soft white sugar and beat until it is spread. (Reserve a small portion to send to the piping state, and then put it into a piping bag)
3.
Peel the mango, slice a small part, and dice the other part.
4.
Put a piece of cake on the cake, put light cream on the cake and smooth it, then put the diced mango on it, and flatten it with a spatula.
5.
Put on the second piece of cake.
6.
Put whipped cream on it and smooth it out.
7.
Then put on the diced mango and flatten it with a spatula.
8.
Put on the third piece of cake.
9.
Put whipped cream and continue smoothing. Smooth the sides of the cake.
10.
After smoothing all the cakes, move the cake to the bottom of the cake and drag it.
11.
Continue to place the cake on the decorating table, wash the strawberries, cut a strawberry into six petals, squeeze a flower between the strawberry petals.
12.
Place all the strawberries and mount the flowers.
13.
The middle part is decorated with mangoes, and the sliced mangoes are put on top one by one.
14.
Just a mango flower is just fine, decorate with mint leaves and put a few sugar beads on it.
Tips:
The whipped cream for the noodles does not need to be beaten too much, the whipped cream for the decoration should be beaten a little. Fruit cakes are recommended to be eaten on the same day, as the fruit is oxidized so as not to affect the taste.
