Under The Sea Ube and Pandan Chiffon Cake

Chiffon Cake from Modern Asian Baking

Ermine Buttercream base from https://www.recipetineats.com/fluffy-vanilla-frosting/#wprm-recipe-container-50424 Fondant from https://tastesbetterfromscratch.com/marshmallow-fondant/

Modifications:

1. 2 x 8 inch chiffon cake, one flavor each ( 1 tsp ube and pandan extract) with coconut milk

2. Ermine buttercream + whipped heavy cream to lighten it up but still hold some structure, 1 cup of whipped cream per batch. if buttercream seems to separate, it's bc the whipped cream is cold and seize the butter, just keep whipping on high speed.

3. blue letter and top figures: white chocolate

4. colorful decor: marshmallow fondant

5. top rice paper sails: vietnamese spring roll papers