Buttercream Cake

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Buttercream Cake Cooking Steps

Trim the edges of the chiffon cake, cut it slightly smaller than the cake mold, then cut it in half.

Whip 300g of whipping cream with 30g of powdered sugar until slightly ribbed, then refrigerate.

Soak 100g of milk with gelatin sheets until soft, then melt the gelatin sheets in a double boiler.

Pour the melted gelatin into the whipped cream. Stir well to make the mousse filling.

Place a piece of cake, pour in half of the mousse filling.

Place another piece of cake on top.

Pour in the remaining mousse filling. Cover with plastic wrap and refrigerate for 4 hours.

Whip 100g of whipping cream with 10g of sugar until it reaches piping consistency. Take a small portion of the whipped cream and mix in yellow food coloring, then transfer to a piping bag.

Take another small portion and mix in pink food coloring, then transfer to a piping bag. Transfer a small portion of the white whipped cream to a piping bag as well.

Place a piping nail with parchment paper on top, use a round piping tip to pipe out flower centers.

Use a 104 tip to pipe out rose flowers. Repeat the same process for flowers of other colors, just using different food coloring.

After 4 hours, remove the cake from the refrigerator and remove the plastic wrap.

Decorate with the piped flowers as desired.

Cut strawberries in half and place 3 pieces on the cake.

Fill the remaining space with stars using a star piping tip.