i've been working on all kinds of red velvet cake lately, so i love its color, so thick and elegant. it's always been a noble alias. this time, when the cake is made out of twirl cakes, when the protein is given, the fluff marshmallows are used instead of fine sugar, the cream is very stable, the twirling mouth is fine after the oven, and it smells of light caramel. when the cream was served, the fluff marshmallows were added, which, even in summer, was difficult to melt and very useful. this time, the red velvet and the bean were combined and the different red velvet was played。