1. 1. The 8-inch round chiffon cake is clamped with a saw blade by a cake slicer, and the cake embryo is horizontally divided into 3 slices, and the mango is peeled and cored. (Picture 1) 450g whipped cream and 45g sugar to beat.
2. Spread whipped cream on the bottom layer cake slice, put some mango diced pieces, and then cover the middle layer cake slice, put the cream on the mango diced slices, and cover the top cake slice. (figure 2)
3. Spread cream on the top of the cake. (image 3)
4. Cream and smooth the sides of the cake. (Figure 4)
5. Smooth the top. Keep refrigerated. (Figure 5)
6. Toning the Italian cream cream, put the original color, blue and purple cream into the piping bag. (Figure 6)
7. Cut oiled paper into small squares, put some cream on the decorative nails, use 104# flower mouth to mount small white flowers (Picture 7) and put them in the freezer compartment of the refrigerator.
8. Little blue flowers (Figure 8). And put it in the freezer compartment of the refrigerator.
9. 9. Use wilton8# round mouth flower mouth to squeeze a small round ball on the top of the cake, and use wilton21# flower mouth to frame the shell-shaped pattern around the lower part. (Picture 9) Put the frozen flowers on the top of the cake at a suitable position, draw the branches and decorate them with ribbons.
