Valentine’s Day – Add pink-tinted pastry cream and heart-shaped chocolate decorations. Serve in heart molds for extra charm.
St. Patrick’s Day – Infuse the custard with mint and add green food coloring. Top with shamrock-shaped sprinkles or crushed mint chocolates.
Easter – Use pastel-colored layers of sponge cake and fill with lemon-flavored pastry cream. Decorate with mini chocolate eggs on top.
Summer Parties – Make a tropical twist using coconut milk custard and a pineapple glaze instead of chocolate. Serve chilled.
4th of July – Add red, white, and blue layers using food coloring in the cake. Garnish with fresh berries for a patriotic finish.
Halloween – Use orange-tinted cream and drizzle dark chocolate in a spiderweb design. Garnish with candy eyeballs or pumpkins.
Thanksgiving – Add pumpkin spice to the pastry cream and use a caramel glaze. Garnish with crushed pecans.
Christmas – Flavor the custard with peppermint and top with crushed candy canes and chocolate ganache.