Main Ingredients:
6-inch Chiffon Cake: 1 piece.
Additional Ingredients:
Whipping Cream: 300g; Powdered Sugar: 30g; Milk: 80g; Gelatin Sheets: 2; Yellow Food Coloring: 1 drop; Blue Food Coloring: a few drops; Dragon Fruit: 1 piece.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.
Plum Blossom Cake Cooking Steps
Trim the edges of the chiffon cake to be slightly smaller than the cake mold, then cut it in half.
Whip 220g of whipping cream with 22g of powdered sugar until slightly textured, then refrigerate.
Soak 80g of milk with gelatin sheets until soft, then melt the gelatin sheets in a double boiler.
Pour the melted gelatin into the whipped cream, creating the mousse filling.
Slice the dragon fruit thinly, use a cookie cutter to create plum blossom shapes, and arrange them around the mold.
Place a piece of cake on top.
Pour in half of the mousse filling.
Layer another piece of cake on top.
Pour in the remaining mousse filling, cover with plastic wrap, and refrigerate for 4 hours.
Whip 80g of whipping cream with 10g of sugar until stiff peaks form, take a small portion and mix with yellow and blue food coloring, then transfer to piping bags.
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 petals.
After 4 hours, remove the cake from the refrigerator, remove the mold, cut the dragon fruit in half, and place on top of the mousse cake.
Place the decorated flowers on top, fill the center with star-shaped piping.
