6-inch Chiffon Cake

6-inch Chiffon Cake
1 piece

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Whipping cream 150g

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Granulated sugar to taste

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Blueberry jam a little

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1. Ingredients

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2. Cut the cake horizontally into two layers.

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3. Add granulated sugar to the whipping cream.

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4. Whip quickly.

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5. Whip until stiff peaks form.

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6. Place one cake layer on a turntable and spread cream on the surface.

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7. Place the other cake layer on top and put some cream on the surface.

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8. Smooth the cream evenly over the surface and sides.

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9. Use a flat serrated nozzle to pipe bamboo-mat patterns on the surface, then use a leaf-shaped nozzle to pipe a border along the right-angled edges of the cake, and create wavy decorations on the sides. Finally, retrieve the fruit pieces from the blueberry jam and dot them around the troughs of the waves and the perimeter of the surface.

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