Materials?

One eight-inch Qifeng cake.

Anjia whipped cream 250ml

20 pink chocolate chips

Pink chocolate chips 100g

A small packet of chocolate beans

Sugar 50g

Step 1

Make an eight-inch Qifeng cake first. I didn't make it very successful, but it doesn't matter. The chocolate decoration behind it can't be seen at all. Let the cake cool aside for later use. In the meantime, I began to send cream.

Step 2

I used a big cold cup filled with soybean milk to beat the cream. I added 50g of sugar in several times, and beat the cream at a medium speed for about 10 minute. After the grain appeared, I sent it for four or five minutes. Just mention that the eggbeater has a small tip. In fact, this cake doesn't need to be decorated, so there is no need to beat it perfectly.

Step 3

Divide the cool Qifeng cake in two, put whipped cream in the middle, add your favorite fruit on it, and put the two cakes away.

Step 4

Spread cream on the cake. If you like cream, you can spread it thicker. It doesn't matter if it's not beautiful.

Step 5

Take chocolate chips and stick them to the cake with cream. Be careful not to have too big gaps between chocolate chips, so as not to make the cream look bad when squeezed out.

Step 6

Sprinkle chocolate crumbs evenly on the cake surface and tie a bow with ribbon.

Step 7

Sprinkle chocolate beans for decoration, isn't it beautiful?