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1. Use 2 slices of the 8-inch cake baked in advance, cut off the edges of the cake to make it smaller than the mold
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2. Wrap the bottom of the live cake mold with tin foil
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3. Boil homemade raspberry jam with some water and let it cool slightly
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4. Add gelatin slices soaked in cold water in advance, stir and cool evenly
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5. 250g whipped cream and 50g sugar for whipping
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6. Pour the cooled raspberry jam into the whipped cream
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7. Stir well into raspberry mousse paste
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8. Take a piece of cake and place it underneath
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9. Add small canned yellow peach granules cut in advance
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10. Pour the right amount of raspberry mousse paste
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11. Add another piece of cake
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12. Pour in the right amount of raspberry mousse. My raspberry mousse is less, so I just exposed the second piece of cake. Put it in the refrigerator overnight
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13. Wash the doll and wrap it in tin foil
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14. Take it out on the second day, blow it around with a hair dryer or simmer it with a hot towel to remove the film
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15. Make a space in the middle of the cake
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16. Whip the whipped cream with sugar, take out a small amount of white, add some rose essence and stir to make a pink
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17. Put it into a piping bag and cut a hole to squeeze out thin lines
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18. After putting the doll in, fill the empty space with light cream
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19. Finally, squeeze large dots with white whipped cream to make soap bubbles
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Tips:First of all, explain the 8-inch live mold I used. My raspberry mousse is less battered, so the whole cake looks thinner. Finally, after adding light cream to decorate, it feels pretty good!
