6-Inch Chiffon Cake Recipe with Blueberry and Peanuts

6-Inch Chiffon Cake
1 piece

Whipping Cream

500ml

Fruit

Appropriate amount

Blueberry Jam

Appropriate amount

Crushed Peanuts

Appropriate amount (roasted)

Food Coloring

Appropriate amount

1. Slice a 16-inch cake base into two equal-thickness layers. Evenly spread whipped cream on one layer.

2. Place fruit in the center, evenly spread blueberry jam around the perimeter, and sprinkle with roasted crushed peanuts.

3. Cover with the other cake layer, and evenly spread cream over the top and sides.

4. Shape with a spatula, evenly and smoothly spreading the frosting on the cake surface.

5. Take a portion of frosting into a small bowl, add a drop of pink food coloring, and mix until uniform.

6. Fit a piping bag with a small rose tip and fill it with the pink frosting.

7. Using a chopstick as a support, pipe to create a flower.

8. Make several flowers in sequence and gently place them on the cake.

9. Similarly, take a portion of frosting, add a drop of yellow food coloring and mix well, then use the small rose tip to create pale yellow flowers.

10. Make several flowers in sequence and arrange them on the cake, spacing them apart.

11. Cut a piping bag into a triangular shape, or use a leaf tip, and fill the bag with light green frosting.

12. Pipe leaves into the gaps between the flowers.

13. Scrape white chocolate with a spoon to create abundant chocolate shavings.

14. Sprinkle the white chocolate shavings all around the sides of the cake.

15. Using a large round piping tip, fill with pink and purple icing in sequence, and pipe a border around the cake.

16. Finally, sprinkle white chocolate shavings on top of the cake, add silver dragees on the flowers, and insert a birthday topper.

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