6 inch chiffon mold, brush off the sides of the cake crumbs;

cake slices;

sandwich fruit diced spare;

refrigerated for more than 24 hours of light cream with sugar, light cream to sugar ratio is generally in the 10:1;

low-speed whipping to the state of the picture. Turn the laminating table, the spatula stays in the center of the cake also with the rhythm of the laminating table left and right, left and right. The regular wrinkles appear in the picture;

Turn the stand quickly (the spatula remains in the center of the cake);

Spread the buttercream around the perimeter, and continue to use the spatula to smooth the perimeter;

Spread evenly;

Spread evenly;

Smooth out any raised peaks like this, and quickly wipe them away from the outside to the inside using the spatula;

If you don't get a good spread, just use the uneven portion as the sky, and the uneven portion as the sky. The uneven part is used as the sky, and the uneven part is used to frame the rainbow. Look at the dividing line in the picture;

Prepare food coloring.

Since it's six inches, I only made five rainbow colors, otherwise it would have been too crowded;

Scoop up a little whipped cream, add red coloring and mix well;

Prepare an eight-toothed laminating nozzle and put it into a laminating bag;

You can find a cup to put the bag over, and then fill it with the cream;

Tighten the mouth tightly, and then squeeze out the little star-shaped flowers. Top and bottom;

Framing is complete.