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(Sketch Log - Week 37)

Ft. Class 🅱️

I need to do more full-body stuff. Half the time, I feel I draw heads too big or shoulders way too small.

#setsuna tokage #lizardy #ibara shiozaki #neito monoma #phantom thief #itsuka kendo #battle fist #reiko yanagi #boku no hero academia #my hero academia #bnha #popgreens

My Hero Academia Class B Birthday Cakes:

Sequel to this post! https://www.tumblr.com/dreamboundedstar/804113266693537792/my-hero-academia-class-a-birthday-cakes?source=share These get a little weirder with the ingredients compared to Class A's cakes. I also partially still see this as a work in progress. However, I feel it's good enough for now. Even if some of my choices seem random, I do have reasons for why I chose what I chose. I still had fun with it, even if I'll probably change some things about this once I do more research later.

Yosetsu Awase

Croquembouche on top of white chocolate chiffon cake with blueberry Chantilly (freeze-dried for the color) and vanilla buttercream piping.

Sen Kaibara

Dark chocolate roll cake with black sesame filling. White chocolate ganache drizzle makes a formation that looks like a screw spiral on top of the roll cake.

Togaru Kamakiri

Black sesame baumkuchen made with forest honey. The cake is covered with a honey glaze. The cake is decorated with dried figs and mulberries on top.

Shihai Kuroiro

Squid ink baumkuchen that was made with jarrah honey and covered in cream cheese glaze. Kuromitsu is drizzled on top of the cake.

Itsuka Kendo

Rectangle-shaped coffee baumkuchen made with wisteria soda syrup reduction-infused pine honey. It’s covered in a dark chocolate glaze.

Yui Kodai

Strawberry shortcake, but the shortcake is tomato soup and spice chiffon cake. It’s covered in chantilly and decorated with strawberries and cherry tomatoes. It looks like a giant version of a cupcake. Ladyfingers decorate the sides of the cake to give the impression of a wrapper. Lastly, hidden in the center of the cake is a cluster of cake pops, all based on the bigger cake.

Kinoko Komori

Sake kasu castella with chestnut paste yokan in the middle. The whole cake is covered in cream cheese chantilly, kinako, and on top of the cake, it’s decorated with roasted chestnuts.

Ibara Shiozaki

Ten-layered, wheat mille crepe lightly brushed with kosher red wine and covered with sweetened condensed milk and honey Chantilly. In between the crepe layers is more clover honey-infused pastry cream, kosher dried fig paste, and apple compote. The sides of the cake are covered in almonds. The top of the cake is decorated with pomegranates, pistachios, and vegan date honey drizzle.

Jurota Shishida

Brown sugar castella made with lavender honey and chamomile tea-steeped milk. The castella is covered with vanilla chantilly and decorated with blueberries. In the middle, there’s a layer of chantilly with blueberries folded in.

Nirengeki Shoda

Rice castella made with coconut milk and coconut nectar. The coconut milk is steeped in black tea and has lemon zest added to it. In the middle is blue Hawaii sherbet. The cake is covered with chantilly that was made with coconut cream and colored with blue Hawaii syrup.

Pony Tsunotori

Castella made with vegan apple cider honey. In the middle of the cake is a layer of apple compote with chantilly under the compote. The cake is covered with chantilly and topped with apple wedges, strawberries, blueberries, and banana slices.

Kosei Tsuburaba

Castella made with corn tea-infused coconut nectar. In the middle of the castella is a coconut water kanten filled with popping lychee boba bubbles. The cake is covered with meringue that’s lightly toasted.

Tetsutetsu Tetsutetsu

Dark chocolate and spinach castella cake made with dried apricot-infused buckwheat honey and covered in black sesame chantilly. The middle of the cake has an imo yokan layer. The top of the cake has a circle of strawberry slices bordering it. The sides of the cake also have strawberry slices decorated with the chantilly piping.

Setsuna Tokage

Pistachio castella cupcakes made with pine honey. The cupcakes are close together to form as one cake. The unifying frosting is chantilly flavored with jujube syrup and with activated charcoal. Lastly, it’s topped with pine nuts and pomegranate seeds.

Manga Fukidashi

Soufflé cheesecake covered with vanilla chantilly. On top of the cheesecake is squid ink drizzle written as characters appropriate for the celebration.

Juzo Honenuki

Sake kasu castella made with amazake steeped in hojicha. In the middle of the cake is a marshmallow cream filling. The rest of the cake is covered in salted caramel chantilly.

Kojiro Bondo

Rice castella made with acacia honey with an imo yokan middle. It’s covered in marshmallow crème frosting.

Neito Monoma

An opera cake that uses both French and Belgian chocolate for the layers. It’s decorated with edible gold leaves. The sides of the cake are coated with sable cookie crumble on the bottom. On top of the cake is blackberries and a bit of thyme.

Reiko Yanagi

White chocolate castella made with coconut milk and lychee blossom honey. The cake is covered in chantilly made with coconut milk and lychee syrup. The cake is also covered with shredded coconut, and the top of the cake is also decorated with four white, rose-cut strawberries in the center.

Hiryu Rin

Kiwi roll cake with yogurt cream filling. The yogurt cream filling also contains dragonfruit balls.