Behind the Scenes: Baking Process & Pro Tips
Curious about what goes on behind the scenes at Cakecious? Here’s a peek into my kitchen, where I break down the techniques for perfect eggless bakes and share the real, practical tips I use to keep my cakes sharp and stable, even in Mumbai’s humidity.
A quick tip on how to get smooth sides on a ganache cake. With a palette knife and some hot water, you can achieve that clean, sharp finish. Let me know what tip you want next.
A handy tip for rainy days. This video shows how I wrap my cake boxes to protect them from the moisture and ensure your cake arrives perfectly.
A satisfying video of me decorating a Vanilla Caramel cake. I love the process of layering the cake, frosting it, and adding the final caramel and nut details.
Let's make a mountain theme cake. This video shows how I used buttercream to create a scenic landscape with mountains, a lake, and prayer flags.
A quick look at the process of making a simple strawberry cake. The final result is a beautiful pink and white cake with piped roses.
The process of making a Rasmalai cake, one of my most popular fusion flavors. It's the perfect blend of traditional Indian dessert and classic cake.
A travel-themed cake in the making. This one was for a corporate award, celebrating a trip to Thailand.
A short video showing the decoration of a modern black, white, and gold cake.
The satisfying process of creating a textured finish on a dark chocolate cake.
A video showing how I create a pull-apart effect with white frosting on a dark chocolate cake, finished with red hearts.
About From My Kitchen: Process & Tips
You might be wondering how I get those perfectly sharp, smooth ganache edges without using fondant. The secret isn't a high-end machine; it’s a quick 10-minute stint in the freezer and a palette knife dipped in warm water. I share these small, actionable hacks because I believe that whether you’re ordering a cake or learning to bake, you deserve to understand the science behind the sweetness, not just the final result.
My Kitchen, My Lab
Baking is more than just following a recipe; it’s about understanding the science and respecting the ingredients. Whether I’m crafting a classic Dutch Truffle or experimenting with fusion flavours like Rasmalai, my process is designed to ensure quality without compromising on taste. Since I bake from home in Santacruz, every order is a fresh, made-to-order creation—no pre-made sponges sitting on a shelf.
The 'No Shortcut' Philosophy
When clients ask, 'Can you do this quickly?', I often have to pause. True quality takes time, especially for custom, eggless designs. My 'no fondant' rule isn't just about taste; it’s about mastering buttercream and ganache to achieve a clean, professional finish. If you watch my process videos, you’ll see techniques like the 'sharp edge' method or how I structure tall, multi-tier cakes with proper dowel support so they hold their own.
Pro-Tips for Mumbai Weather
Living in Mumbai means battling humidity almost year-round. You’ll notice in my process videos that I pay special attention to packaging—especially during the monsoon. A cake box isn’t just for transport; it’s a climate-controlled unit. I wrap my boxes specifically to keep moisture out, ensuring your dessert doesn't soften or lose its shape before it reaches your party.
Learn the Foundation
My love for teaching matches my love for baking. In my workshops, I don’t believe in shortcuts. We cover the proper foundation of eggless baking, from understanding flour ratios to perfecting the temperature for ganache. If you’re looking to pick up a whisk or just curious about how your favourite treats are made, you’re welcome to dive into my process with me.
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