1. First of all, whipped cream must be kept in the refrigerator for more than 24 hours. Remember not to freeze, freezing will freeze the whipped cream and prevent it from being sent away. If the whipped cream is frozen, it can be made into egg tarts, bread and so on. And it can be sent away with ice. Put the sending tube and stirring head in the refrigerator for 20 minutes. It is better to send cream in air-conditioned rooms in summer. Cream will melt at room temperature above 20 degrees, so it is necessary to plaster and decorate the cake in an air-conditioned room and put it in the refrigerator immediately. If you want to take it out, be sure to refrigerate it for an hour before putting it in an insulation bag, add an ice bag and seal the mouth of the insulation bag.

2. Then add sugar to the whipped cream and send it to 7 for distribution, which can be used for plastering and surface decoration. Knock until the effect is achieved. Take another container and fill it with 50% for plastering and decoration. Those used for decoration can be sent to 8 for distribution, and the remaining 50% can be distributed to 10 at a medium speed to make a cake sandwich, which takes about 10~20 seconds. Be careful not to hit it. If you hit it, the oil and water will separate and can only be used to make egg tarts and bread. It can be allocated at 10.

3. Then, put the piping bag on the goblet and add the whipped cream. Cut a mouth about 1 min on the bag, put on wool gloves (to prevent the cream from being melted by hand temperature, especially in summer), and tie the mouth of the bag tightly. In order to prevent the cake from shifting during transportation, first spread a little cream on the bottom of the cake box. Divide the cake into three pieces, put one piece on the base, put several circles of cream in the paper bag and smooth it with a spatula. Then put a circle of cream as high as mango meat on the periphery (this will prevent the waist from collapsing).

4. Then, continue to mount cream on mango meat, smooth it, put a cake layer, and repeat three cakes. Then the remaining 50% of the cream used for plastering is coated with cream on the surface and edge of the cake with a framed bag, and then smoothed with a spatula. Afraid of exposing the cake embryo, squeeze more cream before putting it on.

5. Then, use a three-energy soft plastic scraper, perpendicular to the cake wall, and use the included angle between the scraper surface and the cake 15 degrees, and then rotate the turntable to smooth it repeatedly. Then use a scraper to wipe the top surface of the cake at an angle of 45 degrees from top to bottom (that is, gently wipe it from the edge to the center) to smooth the surface. Wipe the cream off the scraper with paper every time. If the cream is old, it will make holes in the surface.

6. Finally, use a goblet, pour boiling water, insert a steel spatula for a while, take out the spatula and wipe the water with a paper towel, and immediately wipe the cake wall and the cake surface. If it is still uneven, repeat the above operation. Remember to wipe the cream off the spatula every time.