After baking the chiffon or sponge embryo, take it out of the mold, use a toothed knife to cut it in half from the middle into two discs, and place them directly on the cake base or in the middle of the plate.

2. First spread cream on the first round piece and smooth it out with a spatula; the light cream used for filling and coating the surface can be slightly thinner, which will make it easier to spread. The state in my photo is a little After that, it’s suitable for arranging flowers.

3. At this time, you can place some soft fruits with low water content, canned sugar water, or fresh fruits. If they are too hard, it is actually OK, but it is easy to damage the cutting surface when cutting. , it doesn’t match the overall taste of the cake when you eat it.

If it is washed fresh fruit, dry the water before placing it. If the fruit is too large, cut it into cubes or cubes.

Having said all that, I don’t have any fruit in this cake!

4. Place the second piece of cake on top, and then use a spatula to scoop the cream;

5. Get more cream on top and spread the cream with a spatula. If it's not smooth, apply more. If it's not smooth, use scraping.

If there is a turntable, you can flatten the spatula with the tip of the knife at the center of the circle. Turn the turntable and the surface will be flat. If there is no turntable, just add more butter and smooth it by scraping. Below is a brief introduction to the scraping method.

Be sure to scrape off the butter on the edge of the cream basin with each scraper. Each scraper should scrape the surface as cleanly as possible so that it can be clean and smooth.

6. When wiping the edges, because the butter is relatively hard, pick a little less each time, like in the three pictures, wiping it back and forth to cover the cake.

7. When smearing the sides, make sure the spatula is perpendicular to the top of the cake

8. Don’t worry about some cream being pushed to the top and damaging the top. Cut the edges first. After trimming it, adjust it again.

When spreading, keep the spatula at an angle of about 30 degrees with the side of the cake, so that it is not easy to damage the original good parts.

9. After trimming the sides, use a clean spatula to slowly slide it from one side of the top of the cake to the other side (the following four pictures are a set)

10. The diameter of the spatula should be larger than the diameter of the cake so that it can be spread evenly

11. The purpose of this operation is to smooth out the butter that is squeezed up when spreading on the sides. When doing this step, you have to make sure that your top surface is flat and there is enough cream. Don’t apply it too deep. Just scrape off the raised part. Don’t apply too much. If the cream is scraped off and the cake is exposed, it needs to be re-painted.

12. I used a large spatula before, but now I have replaced it with a small spatula (stretching knife). I borrowed it from someone next to me. . And this cake is small, so you can use a demoulding knife. If it is 8 inches, be sure to use a spatula, so that it will be very flat with one pass of the knife.

13. The plain cake is ready and you can start decorating it!

14. When piping flowers, wear gloves to insulate them from heat. Cream is very afraid of melting. The warmth of your hands will cause the cream to become liquid at the end of squeezing, so you must wear gloves throughout the process to minimize hand contact. The contact time of the cream is to prevent the cream from not forming. Wear it in summer and winter!