#the 4th Baking Contest and is Love to Eat Festival#bubble Bath Cake
1.
Prepare an 8-inch chiffon cake base (baked with a 4-egg formula), cut off the raised parts on the upper side, and then cut into 3 cake slices of the same thickness
2.
Peel the mango, remove the core, and cut the pulp into small particles
3.
Take the red dragon fruit and cut the pulp into small particles, squeeze out the juice with a mesh cloth for later
4.
Add whipped cream to powdered sugar and whip at a medium speed. Take a large spoonful and put it into a piping bag with a 3 mm round hole piping mouth. Add the remaining cream to the dragon juice and beat evenly at low speed
5.
Prepare the turntable, take a piece of cake embryo and place it on the mat, spread a layer of pink cream, spread a layer of mango diced, and then spread a layer of cream evenly
6.
Place a scoop of cake base neatly, the same as above
7.
Put on the third slice of cake
8.
Spread a layer of pink cream evenly (the amount is less than the formula cream, just apply a thin layer)
9.
Put the remaining pink cream in a disposable piping bag, cut a small opening of about 2 mm, and squeeze the cream shreds as shown in the figure.
10.
Squeeze a circle of cream on the cake plane, leaving a little bit to fill the middle
11.
Barbie removes her skirt and shoes, and wraps her body tightly with plastic wrap
12.
In the upper middle of the cake surface, tilt 45 degrees, as shown in the picture, insert the Barbie doll into the cake
13.
Then squeeze bubbles with the previously packed white cream. They vary in size. Don’t squeeze them too regularly to make them more natural. Also squeeze some polka dots on the sides and pads, and sprinkle them with silver beads for decoration.
