1. The pre-baked chiffon is cooled and cut into 3 slices of equal thickness. For the recipe of chiffon cake, please refer to the previous recipe.
2. Wash the mango, peel and cut into small pieces for later use.
3. Peel the kiwi and cut into thin slices.
4. Add 40 grams of soft sugar to the whipped cream.
5. Use an electric whisk at low speed to 7 to distribute.
6. Take a piece of cake and spread it with cream.
7. Spread the mangoes evenly.
8. Spread a little more cream and cover with another slice of cake.
9. Spread a little cream and spread the mango evenly.
10. Spread a little more cream, cover the remaining slice of cake, and spread cream on the surface and the periphery of the cake.
11. Put the remaining cream in the piping bag (you can choose the one you like for the flower mouth).
12. Squeeze your favorite fancy on and around the cake, then decorate with mango and kiwi fruit.
13. Sprinkle some sugar beads to make it look more beautiful.
14. Finished picture.
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