Lily Flower Cake

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Steps to Make Lily Flower Cake

Soften the butter at room temperature, then add powdered sugar.

Use an electric mixer to beat until the sugar melts.

Add the cream cheese.

Continue to mix with the mixer until smooth.

Squeeze in fresh lemon juice. Continue to mix until smooth. (If the whipped cream has air in it from the electric mixer, you can use a spatula to mix it again for a smoother and glossier finish, then it’s ready for decoration.)

Take a portion of the whipped cream, add a drop of yellow food coloring, mix well, transfer to a piping bag. Do the same with pink food coloring.

Three different colored whipped creams are now in piping bags. (I actually used two colors.)

Cut aluminum foil into small pieces, use a set of lily flower molds to press out shapes.

Remove half of the lily flower molds.

Use a leaf tip to squeeze out a petal in the mold, then continue in a clockwise direction to squeeze out the second petal, repeat until 6 petals form a flower. Use yellow whipped cream with a round tip to squeeze out the flower center, then freeze in the refrigerator. Carefully remove the aluminum foil for decoration.

After removing the aluminum foil, store in a container in the refrigerator for later use.

Peel and dice a mango.

Put sugar in the whipping cream, beat until spreadable.

Cut the cake into three layers.

Take one layer of cake.

Place the cream on top and spread it evenly.

Top with diced mango.

Continue to spread evenly.

Place another cake layer, add cream, mango, and spread evenly.

Top with the final cake layer and spread everything evenly.

Use a toothpick to draw lines, then use whipped cream to follow the lines drawn by the toothpick and make a circle.

Place the lily flower on top.

Decorate as desired.