1.First make an eight-inch sponge cake, then I baked two small round chiffon cakes in a stainless steel bowl.

2. Split the eight-inch sponge cake into two pieces, and top one with whipped cream and fruit.

3. Spread another layer of cream on top of the fruit.

4. Put another piece of cake on top

5. Spread the top cream and try to smooth it out.

6. Put two small semicircles, or breasts, on the cake.

7. Use a soft spatula to rub the frosting round.

8. Then mount the pattern.