Korean style piping cake

1. Cut an 8-inch Qifeng cake into 3 pieces on average, mix 300g of cream and 30g of sugar into 9 portions, make a layer, and add fresh fruits

2.300g light cream+30g sugar smooth the surface, refrigerate

3. Prepare 250 grams of cream cream

4. Cream and flower refrigeration, this cake does not have individual flower shoots, borrow from last time's hehe

5. This time, we used a narrow mouth rose mouth

6. Whip the remaining 100 grams of cream and 10 grams of sugar onto the cake to support the flowers

7. Just add some small decorations, it's okay not to add them at all^~^