Korean Decorated Cake
by Wang Ma Ai Wang
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Cut 8 inch chiffon cake into 3 slices on average, 300g cream + 30g sugar, beat 9 to distribute, make a sandwich, add fresh fruit
2. 300g whipped cream + 30g sugar to smooth the surface, refrigerate
3. Prepare 250 grams of cream frosting
4. Butter cream flowers are refrigerated, this cake does not have a single shot of flowers, borrow the last one
5. This time I use a narrow rose mouth
6. The remaining 100 grams of cream + 10 grams of granulated sugar are squeezed onto the cake to support the flowers
7. Just add a little decoration, or nothing ^~^
