1. A 6-inch original chiffon cake base.
2. Whipped cream.
3. Divide the cake into three slices, take one slice, spread the whipped cream, and spread the diced mango.
4. Spread another layer of cream, smooth it, and cover the diced mango.
5. Cover the second piece of cake, spread cream, spread a layer of diced mango, and then cover with a layer of cream, and cover the third piece of cake; cover the surface of the cake with cream and smooth it.
6. Take a little whipped cream, add a little blue pigment and mix thoroughly, and use a small spatula to irregularly smear the sides and surface of the cake.
7. Smooth the surface of the cake.
8. The Wharton No. 21 flower mouth is placed in a disposable piping bag, filled with blue pigment, and squeezed on the edge of the cake, in the shape of a shell.
9. 50 grams of butter softened + 10 grams of powdered sugar and whipped, 50 grams of room temperature whipped cream is added to the butter in portions, and the cream is smooth. Take an appropriate amount of cream, add green food coloring, and mix thoroughly. Put the Korean-style leaf flower mouth into a disposable piping bag, then put the green cream frosting, squeeze out different heights of water plants on the side of the cake, and put chocolate stones.
10. The base of the decorative piece is wrapped with plastic wrap, the mermaid princess is placed in the middle of the cake, and the base is decorated with shells. The mermaid princess cake is complete.
