Animal cream 270-300g 6-inch vanilla chiffon cake

Sugar 30g vanilla extract

Fruit 1 rose nozzle

1 laminating bag

Strawberry Cake Directions

1.Cut the chiffon cake into 3 slices

2.Place one slice on the turn table and brush it with sugar liquor. p>2. Place a slice of the cake on a spatula and brush it with the sugar-wine mixture

3. Spoon a small amount of the whipped cream onto the slice of cake

4. Use a spatula to smooth out the cream, reserving 1cm around the edges of the cake for the rest of the cake

5. Put on the chopped fruits

6. >7. Repeat steps 2-6

8. Spoon the buttercream onto the top of the filled cake, using a spatula to smooth the top, and the excess onto the sides. Spread the rest of the buttercream onto the sides, covering the cake body completely

9. Correct the top and sides, and smooth the cake body. (In order to make the surface flat, you should always have kitchen paper ready to wipe the spatula clean.)

10. Lay the spatula flat and gently tuck it into the bottom of the cake, while slowly turning the turntable with your other hand to move the cake to the edge of the turntable

11. Insert your left hand into the bottom of the cake, and together with the spatula, lift the cake away from the turntable

12. Gently place it on the bottom of the cake tray (be careful with this step, and hold it steady)

13. Put the remaining buttercream into a piping bag with a rose nozzle, place the cake on the turntable together with the tray, and frame with two circles of lace

14. Finally, in the middle of the cake, pile up your favorite fruit shapes.