Identify the two sponge cake layers.

Moisten the first layer with UHT 3 Milks syrup.

Fill with a thin spiral layer of Vanilla Top Cream.

Repeat the same process using Chantilly White Ganache, place the second cake layer, and moisten with UHT 3 Milks syrup.

Cover the cake completely with Vanilla Top Cream.

Color 100 g of Vanilla Top Cream with pink gel coloring for decoration.

Using a comb tip, make vertical lines, then add more coloring to create horizontal lines as shown in the image.

Pipe cream rosettes in the center of the cake.

Coat the fruit with natural glaze.

Place the fruit on top as shown in the image.

Place the cake on a display board for presentation.