1. Bake a six-inch cocoa cake in advance and divide it into three slices with a divider.
2. Take a piece of cake and spread the cream on the bottom tray and put the mango diced on it.
3. Put another layer of cream on the mango cubes, and place a cake slice (and repeat the procedure of putting mango whipped cream).
4. Put another layer of cake slices.
5. Spread the cream on the strawberry cubes and wrap them with the cream.
6. Put the last layer of cake slices on.
7. Roughly wipe the surrounding cream around.
8. The cake is covered with cream.
9. The chocolate and whipped cream melt in water (water temperature is about 60 degrees) and blend smoothly. The piping bag is squeezed at intervals along the edges.
10. Simple decoration.
11. happy Birthday!
12. section.
