1. Bake a 6-inch cake in advance (there is in the recipe before)
2. Divide into three slices with a cake divider, and whipped the mango into cubes and whipped cream.
3. Put a cake slice on the bottom tray, spread a layer of whipped cream and put mango diced on it.
4. Spread another layer of cream on the fruit to wrap it, and place the second cake piece and gently press it with your hands.
5. Repeat the procedure of creaming and putting fruit on the last piece of cake.
6. Spread a layer of cream on the top and sides of the cake base (it doesn’t matter if it’s uneven)
7. Put part of the white cream in a piping bag, add in food coloring and lightly beat well, fill in half with a piping bag, and add some food coloring to the rest, mix well and put it into the piping bag. Finally, cut a small bite with scissors.
8. Squeeze the cream from the bottom up, the color is from dark to light, squeeze out a round shape (squeeze the cream vertically)
9. Use a spatula to gently press the round cream and pull it back (as shown in the picture), and then squeeze a layer of cream vertically.
10. Squeeze the cream a little bit by pressing it with a spatula and pull it back. I squeeze the small one and it takes a lot of time.
11. After all, the cake is sprinkled with sugar beads to embellish it.
12. Although I am not doing very well, but I am willing to share it with everyone.
Tips:Don't worry when squeezing the cream, try to be the same size. Although it is simple, it will be more refined if you are more careful and demanding of yourself.
