Korean Decorated Cake

Name: Korean Decorated Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: (Eight inches) 1 chiffon cake; 700g Whole milk whipped cream; 70g granulated sugar; Some Fruit; 250g Butter cream; Some Coconut

by Wang Ma Ai Wang

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Ingredients

(Eight inches) 1 Chiffon Cake
700g Whole Milk Whipped Cream
70g Granulated Sugar
Some Fruit
250g Butter Cream
Some Coconut

Korean Decorated Cake

1. 1 8-inch Chiffon Cake

2. Cut 3 slices on average, 300g cream + 30g sugar + appropriate amount of fruit as sandwich

3. Another 300 grams of cream + 30 grams of sugar to coat the noodles, refrigerate

4. Cream frosting 250g

5. Bring up your favorite color and refrigerate the flowers

6. The remaining 100 grams of cream + 10 grams of granulated sugar are squeezed on the surface of the cake to support the flowers, and the side is decorated with coconut paste, and the birthday card is inserted.