6-Inch Chiffon Cake Recipe with Cream Frosting

6-inch chiffon cake: 1
Whipping cream: 100g

Fine sugar: 10g

Food coloring: a pinch

1. Ingredients

2. Trim the top of the cake to level it, and remove any crumbs.

3. Whisk the whipping cream with sugar.

4. Whip until soft peaks form.

5. Spread the cream over the cake.

6. Smooth the top and sides.

7. Prepare light brown cream, and use a star piping tip to weave a basket pattern.

8. Cover the entire side surface with frosting.

9. Finish the bottom edge with a shell border.

10. Use an S-shaped piping motion to create the basket rim along the top edge.

11. Pipe a continuous border around the cake.

12. Tint the frosting red. Using a rose piping tip, pipe roses onto a chopstick, then place them on the basket rim.

13. Pipe small flowers beside the roses.

14. Create several more roses arranged in an arc.

15. Tint the frosting green. Use a leaf piping tip to pipe green leaves beside each flower.

16. Switch to a fine piping bag and pipe vine tendrils into the gaps.

17. Decorate the empty spaces with a few additional vine tendrils.

6-inch Chiffon Cake