1. Bake a chiffon cake first, and it's best to demould it with your bare hands, because there will be less crumbs in the cake.
2. Next, let's talk about the method of demoulding by hand. First, press a circle along the edge of the mold with your hand to separate the cake from the mold.
3. Push the bottom tray from bottom to top with your hands, and the cake will come out.
4. Press a circle along the edge of the cake and the bottom to separate the cake from the bottom.
5. Gently remove the bottom bracket and it's done.
6. Divide the cake into 3 slices.
7. Dispense the whipped cream used for wiping the face first, and beat it to 7 minutes. It has lines but still flows slightly. Don't hit too hard, otherwise it won't be easy to wipe the surface.
8. A slice of cake, spread a layer of light cream.
9. Put a layer of fruits you like. I put canned yellow peaches.
10. Continue to put the second piece of cake, spread a layer of cream + put fruit. Then wipe the noodles. (It doesn't matter if the surface is not very flat, it can be covered by the subsequent decorating).
11. For the whipped cream used for piping flowers, adjust the color at the beginning of the hair, or adjust the color as you send it. Don't adjust the color after it's finished. It's easy to over-stir and cause oil separation, and the lesson of blood...
12. Finally, the decorating started, first squeeze a ball on the cake.
13. Take the back of the spoon (or a small spatula) and wipe it back to make a good shape. Repeat this process.
14. You can change the color of the second layer. Continue to squeeze the ball
15. A touch of the spoon.
16. The top of the cake is decorated in the same way.
17. Finally, squeeze a rose in the center and place a small sugar bead to decorate it.
18. Finished product.
