Mango Blossom Cream Cake

Overview

It seems that I have been lazy for nearly half a year. I have made countless cakes in the past six months, and I will slowly upload pictures later!

Prepare the fruit and put the whipped cream in the refrigerator for three days in advance to make it easier to whip.
Prepare a chiffon cake embryo. I used a zebra pattern cake.
Dice strawberries and oranges separately.
Peel the mango and cut in half along the core. Then cut into even slices.
Use a slicer to divide the chiffon cake embryo into three even slices.
Add 65 grams of sugar to the whipped cream.
Beat with a whisk on low speed!
Take a piece of cake and place it on the decorating table, scoop out an appropriate amount of whipped cream.
Smooth it out with a spatula and arrange the fruit pieces evenly.
Spread another layer of cake, continue to spread the cream, spread the remaining fruit pieces, and then continue to place the last layer of cake base.
Use a spatula to spread the dough, then transfer the cake base to the base of the cake box.
Use a shell nozzle to pipe a circle of small shells on the bottom of the cake.
Take the smallest mango slice, roll it up to make a flower center, and place it in the middle of the cake.
Roll the mango slices around the center of the flower in order from small to large to the size you want.
Also prepare six strawberries of the same size and divide them in half.
Arrange a circle around the mango flowers.
Put the large Santa Ana tip into a piping bag, put all the remaining cream in it, and pipe it around the strawberries.
Sprinkle a few sugar beads, insert the plugs, and a fruit cake is completed.