My Hero Academia Class A Birthday Cakes:
This is just something I decided to do for fun because I really got into the concept of monofloral honeys. Especially monofloral honeys that could be infused to provide further symbolism to each cake I have presented. I also may have been inspired by a certain someone making Tenya an orange juice cake in a school briefs novel. Orange juice cake just sounds so basic, even if it probably tasted good. I wanted to see if I could improve on the concept based on Tenya's other likes and did it for the rest as well.
I guess I'll leave it up to everybody else to decide how well I incorporated the characters into their cakes and/or if they would actually taste good in real life (or structurally work, for that matter).
Crème brûlée mille crepe filled with cream cheese mousse between each layer. The top crepe layer is covered with caramelized cream (the crème brûlée aspect), while the border exterior is covered with torched meringue. The top is also piped with a torched meringue border. The border is also decorated with edible glitter.
Cherry soufflé cheesecake covered in marshmallow crème frosting. It’s also topped with pomegranate molasses drizzle, strawberries, raspberries, blueberries, and pineapple slices.
Plum yogurt castella that’s covered in blue Chantilly with a green Chantilly top. The middle of the cake has a butterfly pea kanten layer, filled with tapioca boba pearls and star-shaped lychee jellies. The top is covered with strawberry slices arranged to look like a water lily. The top is also drizzled with plum sauce.
Rotweinkuchen-inspired chiffon cake, decorated with vanilla buttercream piping with candied orange twists. On top of the cake, inside the piping is red wine syrup-soaked orange wedges circling the top. The middle layer consists of sorbet made from orange juice. The sides of the cakes are hidden behind dark blue Chantilly (flavored with freeze-dried blueberries).
Chocolate castella cake made with strawberry-infused cherry blossom honey and adzukicha-steeped milk. In the middle of the cake is a yokan layer with chopped strawberries and Chantilly above it. On top of the cake is a sakura gyuhi sheet with cream piping circling the edges of it. Decorating the piping are strawberry slices and pomegranate seeds. In the center of the top is a rose-cut strawberry on top of a dollop of cream. Chantily also covers the sides of the cake. Pomegranate seeds also decorate the bottom piping of the cake.
Black sesame castella made with banana milk and peach blossom honey. In the middle of the cake is yokan made with lotus paste. It’s covered with white Chantilly with piping, topped with banana slices on the top. In the middle are peach slices formed to look like a lotus blossom.
Dried, thin, lemon and lime round-infused sweet potato nectar (vegan honey alternative), castella cake with a triple-layered imo yokan middle (purple, yellow, and green). White chocolate chips were scattered on top and baked to the top of the cake. In the middle is a toothpick with a candied lemon twist stuck on top of it. Half of it is covered with lemon Chantilly, giving the appearance of a half-opened wrapper. On top of the Chantilly is black currant syrup, drizzled in the shape of a lightning bolt.
Red velvet castella that uses cocoa nib-infused chestnut honey and chocolate milk for flavor and red shiso extract for red color. It uses cream cheese Chantilly mixed with black sesame and a little bit of charcoal for a volcanic aesthetic (like Mount Kirishima). Garnished on the top with candied sakura blossoms. Lastly, in the middle of the cake is a mango ice cream with chopped strawberries.
Carrot/brown sugar castella made with alfalfa honey in the batter. In the middle, the cake is layered with cream cheese Chantilly and chopped strawberries and banana slices. On top of the cake is cream cheese Chantilly decorated with strawberry slices, banana slices, blueberries, and bunny-cut apple slices.
A chiffon cake made with brown sugar, ginger, cinnamon, and nashi pear extract. This baesujeonggwa-inspired chiffon cake uses extract made from vodka and a blend of Shinkansen (新甘泉) and Kosui (幸水) cultivars. In between the three cake layers is diplomat cream made with beni-imo powder and wisteria honey in the pastry cream. Boiled chestnuts and chopped strawberries are folded into the diplomat cream filling as well. The whole cake is covered with yellow Chantilly with white Chantilly piping for the top and bottom borders. The Chantilly is made using sweetened condensed milk and mascarpone. On top of the cake is a swirly layer of beni-imo puree that uses Chantilly as the hidden base for the mound of puree. The puree also hangs on the sides, under between the white Chantilly piping, like wisteria vines. Strawberry slices circles the inside of the Chantilly piping. Sprinkled on top of the puree middle is a sablé cookie crumble, reminiscent of sand. The shortbread cookies were made with chestnut flour.
Pancake batter chiffon cake with diplomat cream, flavored with a soy sauce, dulce de leche mix. The cake is also topped with tempura sweet potato wedges, sliced Amaou strawberries, white chocolate shavings, chopped candied ginger, and crushed pistachios. The middle of the cake contains squid ink ice cream.
Cocoa beet castella made with hojicha-infused plum blossom honey. The middle is filled with cream and black currant jam. The top is piped with Chantilly and topped with strawberry slices, drizzled with kuromitsu that looks like EKG lines.
Cinnamon and edamame chiffon cake with a coconut milk kanten layer filled with orange wedges in the middle. The whole cake is covered in tofu frosting flavored with coconut milk and mango. The top of the cake is covered with more orange wedges.
Black cocoa castella that uses vegan honey made from apple juice. In the middle, sandwiched in the middle of the cake, is apple/cherry juice kanten, filled with blackberries and apple slices. On top of the cake is a hill of Chantilly dollops with a yellow chestnut on top. Around the mound of cream is a circle of four, rabbit-cut, apple wedges. The rest of the cake is covered in black Chantilly, piping included.
Schichttorte made with buckwheat blossom honey and mint shōgayu-infused buckwheat milk. The cake is covered with a soba shochu glaze and topped with tokoroten made with buckwheat milk steeped in sobacha. The milk kanten noodles are decorated with dark chocolate shavings to look like zaru soba. The sides of the cake are covered and piped with Chantilly. One side of the Chantilly is colored deep red, while the other side is lightly tinted blue. The red side of the piping is decorated with raspberries and sugar crystals that look like fire. Meanwhile, the blue side is decorated with blueberries and sugar crystals that look like ice. In between the schichttorte layers itself is two jams, with the red side having raspberry jam and the blue side blueberry jam. The cake comes with a bowl of plum/yuzu syrup, for the tsuyu sauce pun. Two pocky sticks are also present for chopstick representation, which can theoretically be used.
Caramel sauce-soaked chiffon cake with layers of purin, white chocolate ganache, and coconut water kanten sandwiched between the layers of soaked cake. The exterior of the cake is covered with Chantilly and topped with white strawberry slices, konpeito, and mint leaves in the center.
Bombe Alaska made with Amaou strawberry shortcake baumkuchen (technically more like a roll cake slice in the shape of a baumkuchen, not an actual one), Miyazaki mango ice cream, and topped with meringue that was made with chili-infused sugar. The baumkuchen-shaped roll cake is flavored with chocolate and some charcoal for color. The Chantilly filling is salted caramel, filled with chopped strawberries. The cake uses kōrēgusuto to set it on fire before consumption.
Honeydew castella, made with pistachio-infused clover honey and dark chocolate chips baked into the top. In the middle is Chantilly with chopped strawberries and under that filling is yokan. On top is a Chantilly piping topped with nine strawberry slices, drizzled with dark chocolate ganache. Finally, there are also nine green apple wedges cut like rabbits on the top, circling the center. Chantilly covers the sides of the cake to keep the layers hidden.
Fukure-gashi, made with vanilla, lemon juice (to replace vinegar in classic recipe), and kudzu honey. Brown sugar shōchū-soaked, zante currants are baked into the batter. Similar to berry Chantilly, it’s sliced to have cream and fruit layers. However, these two layers consist of Chantilly with pureed, stewed Kyoho grapes folded in it. For the exterior, the cake is covered in a diplomat cream, while the top of the cake is drizzled with Kyoho grape molasses. There are also rosettes bordering the edge of the cake that’s topped with Kyoho grape agar jelly balls.
Black tea castella (Gold Tips Imperial, Makaibari brand black tea), made with brown sugar and hyakkamitsu (early summer wildflower honey). The top of the cake was brushed with golden syrup. Decorated on the top is Chantilly piping, Shimizu Hakuto peach slices in the middle, 8 rose-cut strawberries on top of the cream, and edible gold leaves decorated near the strawberries. In the middle of the cake is a Chantilly filling and chopped, honey-roasted, Ōgontō peaches folded in. The sides of the cake are also covered in Chantilly. Finally, on the bottom is more piping, decorated with more edible gold leaves.
White chocolate roll cake with black sesame Chantilly. On top of the roll cake are Kyoho grapes on top of dollops of black cream. The black sesame Chantilly is mixed with Kyoho grape molasses.