1. There is no shooting process, directly on the finished product.
2. The chiffon cake is divided into 2 layers, the strawberry food machine is beaten into jam, and the cream and white sugar are beaten into a fluid state. After the isinglass is softened in cold water, add it to strawberry jam to soften it in water. Pour the cooled strawberry jam into the cream. Blend into strawberry mousse.
3. The 10-inch cake mold is ready, and the size of the chiffon cake is slightly smaller, so that the whole cake can be wrapped when the mousse sauce is added. Put a piece of cake first, and pour mousse sauce to cover the whole piece of cake. Put another piece of cake on it, add the remaining mousse sauce, and place it in the refrigerator for 4-6 hours.
4. Sprite is added to the softened fish film, which melts in water. Add edible blue coloring material as blue sea water material. Put it in the refrigerator and wait for it to solidify. After the two are set, use a spoon to scrape the solidified blue sprite into small pieces and place them on the mousse cake. The ground biscuits are placed aside as a beach. The pre-made chocolate models of small marine animals are placed on top for decoration. That's it!
