Bake 1 round cake first. Qifeng cake is recommended (using cocoa powder instead of 30% flour in Qifeng cake can make chocolate-flavored cake; Using matcha powder instead of 8% flour can make a matcha-flavored cake. After the baked cake is cooled and demoulded, cut off the uneven part at the top, and then cut into three pieces horizontally (skilled children's shoes can be cut into three pieces directly, and unskilled children's shoes can be cut into three pieces with toothpicks). PS: The cake in the finished product picture is an 8-inch Qifeng cake blank decorated with animal whipped cream. The cake shown in the flowchart is a 6-inch sponge cake blank. Considering the hot weather, in order to make the demonstration process clearer, the whipped cream in the flow chart is two indispensable tools for gelatinizing vegetable fat cream: gelatinization turntable and spatula. The posture of holding the spatula is as shown in the figure: the index finger is placed in the middle of the spatula surface, the thumb holds the joint between the spatula and the handle, and the other fingers hold the handle from the other side to take 1 cake and put it on the pasting turntable. Use a spatula to pick some whipped cream and put it in the center of the cake. Shake the spatula with your wrist and rotate the pasting table so that whipped cream can be evenly spread on the cake slice (as long as it is as uniform as possible, it is not necessary to smooth it at this time) and put it on the whipped cream. (The picture shows the canned blueberry drained. The fruit in the interlayer can be selected according to your own preferences. Because many fresh fruits are easy to produce moisture as interlayer, it is recommended to use canned fruits to drain the sugar water. Peaches, strawberries, cherries, etc. Both are good choices. Large pieces of fruit need to be chopped first. ) Then put some whipped cream on the frame, spread it evenly on the second cake, and repeat the process of putting whipped cream on it-putting fruit on it-putting whipped cream on it. In the process of applying whipped cream, if there is extra whipped cream outside the cake, scrape it off with a spatula and put it on the last cake. It is suggested that the original one at the bottom. At this point, the "lining project" of the cake is all over, followed by the most important "face project", that is, how to spread the whipped cream evenly and smoothly on the surface of the cake and put the whipped cream in the center of the top of the cake (put more). Hold the spatula, and the spatula forms an included angle of 45 with the cake plane. Shake your wrist to make the spatula shake left and right. Shake your wrist while turning the flower table. At the same time, consciously reduce the angle between the spatula and the cake plane, and the whipped cream will gradually become smooth. When the angle between spatula and cake plane is reduced to 0, that is, when spatula is flush with cake plane, the cake surface becomes smooth. Excess whipped cream will be squeezed out of the cake, and then the outside of the cake will be smoothed out, as shown in the figure. Place spatula at 1/2 of the cake thickness from top to bottom (that is, the position of spatula in the figure). Similarly, shake your wrist to make the tongue depressor shake left and right, and then turn the upper part of the side of the flower table to make it smooth. Then slowly put down the tongue depressor, rotate the flower stand, and shake your wrist at the same time. As the tongue depressor goes down, the lower side is gradually smoothed. If there is not enough fresh cream in the process of plastering, you can use a spatula to pick more from the basin and put it on the side to make it completely smooth. At this point, the spatula also touches the desktop. In the end, only the finishing work above is left. At present, the uneven whipped cream is only the upper part of the picture. Stick the spatula on the top surface and smooth it in the direction of the arrow in the figure. The wiping action should be clean and tidy. Don't drag your feet and change direction. Continue to smooth and repeat the action until all the whipped cream on the high side is smooth. Okay, you're done. Next, you can freely play according to your own creativity and put all kinds of fruits on the cake! However, in order to make the cake more beautiful, we can continue to make some small decorations. Taking the finished product drawing as an example, in order to achieve the effect of horizontal stripes appearing on the side of the cake in the finished product drawing, a small tool, a serrated scraper, is needed. The serrated scraper is attached to the side of the cake with whipped cream, and the flower table is rotated once, so that horizontal stripes appear. Rotate the flower installation table smoothly, preferably at one time, so that the stripes will be smooth. Put the whipped cream into the piping bag, choose a small round hole piping mouth, and squeeze a circle of balls around the top of the cake. Stick a circle of almond slices on the bottom of the cake side. Finally, put all kinds of fruits on it according to your own creativity, and the beautiful decorative cake will be ready.