Main Ingredients:
Chiffon cake base: 1 (6-inch); Whipped cream: 400g; Granulated sugar: 32-40g; Small mangoes: 2.
Additional Ingredients:
Blue food coloring: a little; Green food coloring: a few drops; Chocolate chips: a few.
Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Mermaid Princess Cake Cooking Steps
One 6-inch original chiffon cake base.
Whip the cream until stiff peaks form.
Divide the cake into three layers, take one layer, spread the whipped cream, and top with mango cubes.
Spread another layer of cream, smooth it out, and cover with mango cubes.
Place the second cake layer on top, spread cream, add another layer of mango cubes, cover with cream, and place the third cake layer on top; cover the cake surface with cream and smooth it out.
Take a bit of whipped cream, add a little blue food coloring, mix well, and irregularly spread it on the sides and top of the cake with a small spatula.
Smooth out the cake surface.
Soften 50g butter + beat in 10g powdered sugar, gradually add 50g room temperature whipped cream to the butter, beat until smooth to make buttercream. Take some buttercream, add green food coloring, mix well. Fill a disposable piping bag with a Korean leaf tip, fill it with green buttercream, and pipe seaweed of varying heights on the cake sides, placing chocolate chips on top.
Wrap the base of the decorative piece in plastic wrap, place the mermaid princess in the center of the cake, and pipe shell decorations around the base. The Mermaid Princess Cake is now complete.
