Casdamousse Cake

I have never known anything about decoration. I still remember that when I first tried to make decoration, I used light cream. In the hot summer season, I quickly beat the cream and turned into tofu dregs. After being depressed, I went online to check, and it turned out that the whipped cream should be beaten at a low temperature... So I cooled the basin, egg beater, prepared ice water, and beat it again nervously. When it hit 60 to 70%, I quickly stopped and dared not beat it anymore. Put it into a decoration bag and squeeze it onto the cake. Due to insufficient mixing and the room temperature being too high, the pattern collapsed and disappeared in less than 3 minutes... That was called despair...
After that, I didn't dare to try hanging flowers for a long time. After making the cake, I vigorously piled fruit on it, sprinkled chocolate chips, and covered the surface to finish the matter (what irresponsible behavior!). Until the weather was a little cooler some time ago, the mood of decorating flowers was once again stirred. Who cares? At worst, it will just fail. I can withstand the blow! As a result, today's cake was produced. Although it was not good-looking, it was also the first successful decoration work, which more or less increased my confidence on the road to baking!~~