Romantic and fresh flower cake

Overview

The beautiful flower cake adds a touch of romance to the birthday party~

Use a cake slicer to hold the 8-inch round chiffon cake with a saw blade. Cut the cake into 3 pieces horizontally. Peel, core and dice the mango. (Picture 1) Beat 450g whipping cream and 45g sugar.
Spread whipped cream on the bottom cake layer, put some mango slices on it, then cover it with the middle cake slice, spread the cream on it, put mango slices on it, and cover it with the top cake slice. (Figure 2)
Butter the top of the cake. (Figure 3)
Butter the sides of the cake and smooth it out. (Figure 4)
Smooth the top. Refrigerate. (Figure 5)
To adjust the color of the Italian buttercream, put the original color, blue and purple buttercream into piping bags respectively. (Figure 6)
Cut the oil paper into small squares, apply some buttercream and stick it on the decorating nail. Use a 104# flower nozzle to decorate the white flowers (Picture 7) and place it in the refrigerator freezer.
Small blue flowers (Figure 8). And put it in the freezer compartment of the refrigerator.
Use a wilton8# round nozzle to squeeze a circle of small balls on the top of the cake, and use a wilton21# nozzle to decorate the lower part with a shell-like pattern. (Picture 9) Place the frozen florets at a suitable position on the top of the cake, draw flower branches and decorate with ribbons.