Snow White Birthday Cake

Prepare an eight-inch chiffon cake embryo

Divide into three equal pieces. Wash the strawberries and cut them in half, and dice the mango. (The photo is missing)

Whisk the light cream with 50 grams of sugar. When it reaches five points, take out 30 grams and set aside.

When the cream is slightly thick, take it out before obvious lines appear, and use it for coloring later.

Add a little pink coloring to the remaining cream and beat until 90% fluffy.

Take a piece of cake base and spread it on the bottom. Scoop an appropriate amount of whipped cream and smooth it out, then place the diced fruits on top.

Follow this order to complete the three layers of cake base.

Complete the rectangular surface.

Find the picture you need, adjust the size and print it out.

Lay the glutinous rice paper on the pattern and lightly coat the outline with chocolate fruit paste.

Cut out the pattern and place it on the cake surface in the correct position.

Trace the outline roughly again.

Fill in with various colors of fruit paste. You can also use the 30 grams of unwhipped cream saved in the previous stage to mix the colors for filling.

Decorate with rims.

Decorate with sugar beads.

Done.

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