Mini food play cake tutorial as follows:

Cake pan clean, put on the laminating table, cake sliced into an even thickness of three slices, whipping light cream (my whisk power is relatively large, generally I use 2 gears, the gear is too high, if you beat the cream out of the pores is very large, wipe the face of the fast melting), whisk non-stop circle (when the heat) I'm not sure if I'm going to be able to get a good whipping cream, but I'm going to be able to get a good whipping cream.)

This state of time, the cream is barely flowing, can be used to do mousse cake, with a knife to the walls of the basin did not whip the cream scraped into the basin, continue to whip, lift the spatula, the cream will not fall, the cream is fine, this time can be used to wipe the surface, the cream will not be very soft, not rough, wipe the surface is very suitable.

Put the bottom piece of the cake on the cake plate, put the cream, with a large spatula to start smearing the surface, wipe evenly with a small spatula to trim the edge of the cake, scrape along the edge of the cake, scrape off the excess cream, the edge of the bare cake to be cleaner, paved with fruits (my habit is to put the hard fruit on the bottom, softer to put on the top, so that it can support the whole cake).

Then wipe a layer of buttercream to cover the second slice of cake, gently press the laminating bag with buttercream, standby to fill the cake gaps with buttercream. With a small spatula to wipe off the excess cream, this time the cream has been somewhat melted, with a hand-held whisk a few times (hand-held whisk will not hit), the second layer of fruit, and wipe the cream, so that the main steps of the cake is complete, the following fruit decoration can be free to play.