💐Zero Fail Cake: No Piping or Frosting, INS Korean Style, 🍓 Fruit Bouquet Birthday Cake (Beginner Friendly)

First, bake an 8-inch chiffon cake. For detailed instructions on how to make chiffon cake, check out this link: /recipe/103685904/

I took out my cucumber from 1982 🥒—cut both ends evenly, and move the knife parallel.

Cut into slices—typically, you’ll have three layers.

Whip cream with sugar and rum until it holds clear, defined peaks. I used 200 grams of cream—feel free to adjust this to your taste, especially since the price of imported cream has gone up, making it harder for my already modest family. I used 15 grams of sugar for a lighter taste—typically, the ratio is 10:1. If you don’t want to add rum or don’t have any, you can skip it; adding it enhances the flavor and gives a hint of ice cream.

Take your cake base—spread some cream in the center.

Place the first layer of cake on top.

Spread whipped cream and sprinkle diced strawberries on top.

Layer everything until done. Use your spatula skills to spread the remaining cream all over the cake—don’t worry about perfection; it's meant to be wild and free!

Set up a transparent border around the cake—cut a strip longer than the cake, wrap it around, and secure the ends with tape.

Here’s what it looks like.

Arrange the strawberries all around. You can swap them with cherries or mangoes; they’ll look great too!

I splurged on these strawberries, so I took a few more pictures.

I used 8 sheets of baking paper, measuring 30X50.

Time to crush them!

After crushing, they look wrinkled and fun.

Pinch the middle to hold it up.

Sorry, this one came out blurry.

Wrap it around with double-sided tape, and tie a beautiful red ribbon on the outer circle.

Secure the bow.

Add decorative picks.

And here it is—complete!

Presenting you a bouquet of strawberries—happy birthday! 🎊 May you stay forever young at eighteen!

All wrapped up—this is a tall 8-inch clear cake box.

Ready to go—off to birthday dinner!