Korean Decorated Cake
1.
Cut the chiffon cake into 3 slices.
2.
500 grams of whipped cream and 40 grams of granulated sugar are beaten to 7 and distributed. Spread on the middle layer of the cake with your favorite fruit. You can also add an appropriate amount of chocolate crumbs. The taste will be great.
3.
Smooth the surface of the remaining whipped cream and put it in the refrigerator. If there is not enough time, you can also freeze it
4.
The cream frosting adjusts the satisfactory color and mounts the flowers you like. The color system should be unified. If it is a warm color system, you need to adjust some yellow in the leaves to achieve the same color.
5.
Put the framed flowers in the refrigerator, and then take them out to decorate the surface of the cake.
6.
Finally, insert the cake decoration card and it is complete.
Tips:
The cream is easy to melt, so you can wear thin gloves for easy operation when decorating flowers.
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