Mango Flower Cake

Cut the chiffon cake into 3 layers (using whatever method you're comfortable with; I cut it directly by hand) and lay down the first layer.

Spread a thin, even layer of cream on the cake using a spatula.

Add diced mango on top. I like to pile it on, but you can adjust the amount of fruit based on your preference.

Apply another layer of cream, this time thicker to secure the mango and to bind the two cake layers together. Use the spatula to smooth the cream evenly by rotating the turntable from the center point.

Place another cake layer and frost the cake (this technique is hard to describe in words; you can find video tutorials online).

Take a mango, peel it, and cut it into thin slices with a sharp knife.

First, pipe a circular ring, then arrange the thin mango slices in a circle. Start the second slice at the middle position of the first slice. Make sure the arrangement is even for a better appearance.

Finish by adding blueberries, and you can optionally pipe shell or pearl decorations around the edges.