準備好材料，將戚風蛋糕切成三片，厚約1.5cm。Prepare all the ingredients, then slice the chiffon cake into three layers, each about 1.5 cm thick.

在10g的水上撒上2g的吉利丁粉，靜置五分鐘，使其吸水膨脹後，再與20g的冷水攪拌混合均勻備用。Sprinkle 2 g of gelatin powder over 10 g of water and let it sit for 5 minutes to bloom.
Once it absorbs the water and expands, stir it together with 20 g of cold water until well mixed.

在盆中放入奶油乳酪和白糖，將其混合均勻。In a bowl, combine cream cheese and sugar, and mix until smooth and well blended.

加入藍莓優格，用打打蛋器，打成滑順無顆粒狀後，加入牛奶混合拌勻。Add blueberry yogurt and whisk until the mixture is smooth and free of lumps, then add milk and mix well.

將備用的吉利丁，放進微波爐加熱15秒，使其全融成液體後，加入盆中拌勻藍莓乳酪液就完成了，另外分出1杓的量，做為調色備用。Microwave the prepared gelatin for about 15 seconds until fully melted, then add it to the bowl and mix well. Your blueberry cream cheese mixture is now ready. Set aside one spoonful of it for coloring later.

一層蛋糕一層乳酪液的疊，完成後放入冰箱冰20分鐘。Layer the cake and cheesecake mixture alternately, one on top of the other. After finishing the layers, refrigerate for 20 minutes to let it set.

將剛剛備用的乳酪液，加入食用色素，調成自己喜歡的顏色，並填入烤紙做的擠花袋中。(如果乳酪液太濃稠不好擠，可以加一點牛奶稀釋)。Add food coloring to the reserved cheesecake mixture and adjust it to your desired shade. Transfer it into a piping bag made from parchment paper.
(If the mixture is too thick to pipe, add a little milk to thin it out.)

將尖端剪出喜歡的粗細開口，就可以在蛋糕上作圖啦！大面積區域，可以搭配水彩筆塗色。Cut the tip of the piping bag to your preferred width, and you can start decorating the cake!
For larger areas, you can use a food-safe brush to paint on the colors.

圖案完成後，進冰箱冰一個小時，讓蛋糕定型，就大功告成了！Once you’ve finished decorating, refrigerate the cake for one hour to let it set — and your masterpiece is complete!