Main Ingredients:
6-inch chiffon cake base: 1 piece; Red dragon fruit flesh: as needed.
Auxiliary Ingredients:
Nestle whipped cream: 250g; Italian buttercream: 250g; Green food coloring: as needed; Yellow food coloring: as needed.
Seasonings:
Offset spatula: 1 piece; Piping nail: 1 piece; Piping scissors: 1 piece; Piping bags: 2 pieces.
Flavor: Milky; Technique: Skillful; Time-consuming: Several hours; Difficulty: Advanced.
Detailed Steps for Cooking Slanted Yellow Flower Cake
Prepare 1 piece of 6-inch chiffon cake base.
Whip Nestle whipped cream until stiff peaks form.
Whip until 90% stiff peaks with an electric mixer.
Cut the cake base into 2 layers.
Spread whipped cream on the first layer of cake.
Top with red dragon fruit flesh.
Cover with the second layer of cake.
Take some cream and mix with green food coloring until evenly blended.
Spread the green cream on the top layer of the cake.
Smooth out the cream on the cake base with a spatula.
Use a piping nail with a pointed tip to carve six arcs on the cake base for piping leaves.
Fill a piping bag with a small rose flower tip, fill it with deep green cream, and pipe out the leaves.
Pipe the leaves in the direction of the carved lines with the small end of the piping tip.
Pipe out the leaves on both sides by rotating the piping tip.
This is the shape after piping one round of leaves.
In another bowl, mix egg yolk color with a toothpick until evenly blended.
Fill a piping bag with a small rose flower tip, ready to pipe out four-petal yellow flowers on the piping nail.
This is the shape of the piped yellow flowers.
Place the piped yellow flowers on top of the leaves.
Slant the edges with a pointed spatula.
Insert the decorations, and a slanted yellow flower cream cake is complete.
