Little Fresh Birthday Cake - Little Flower Cake

Cooking Instructions

1. The 6-inch chiffon cake is divided into three portions

   

2. 100 grams of whipping cream and 10 grams of sugar beat for 6 minutes, add Oreo, add 1 gram of salt

   

3. Take a slice of cake, top layer of cake, cut side down, whipped Oreo salted cream in two portions, and spread the filling

   

4. Place the middle layer of the cake and spread the filling

   

5. Place the last slice of cake, complete the sides (chiffon cake bottom side up) and refrigerate

   

6. 150 grams of whipping cream, add 10 grams of sugar, beat the dough, and I squeezed it with a piping bag

   

7. Wipe the surface, it's still okay (a little leaky)

   

8. Squeeze a large dot on the top edge, use a sharpener, press a dot, and wipe it in the middle (I forgot to shoot it without a hand)

   

9. The heart of the flower is whipped with whipping cream (red 1 + yellow 2 drops) orange, squeezed on the edge with a spatula and squeezed on the small flowers, white clouds, small fresh

   

10. Isn't it good-looking? Simple, minimalist, fresh, clean finish!