Behind the Scenes of Our Dessert Crafting
Ever wonder how that perfect cake comes together? Here is a peek into my kitchen in Domlur where I turn butter, sugar, and creative chaos into your celebration’s centerpiece.
This is a behind-the-scenes look at me making my signature Italian meringue buttercream. It's light, silky smooth, and not overly sweet, forming the perfect base for all my custom cakes and cupcakes.
This video captures the decorating process from start to finish. You can see how I frost the cake, create the gold drip effect, and artfully arrange the fresh flowers, macarons, and piped details to complete the elegant design.
About From My Kitchen to Your Celebration
I exclusively use Italian Meringue Buttercream for my cakes, which is silkier and much less sweet than standard American frosting. This base allows me to achieve those sharp, clean edges and detailed floral piping you see in my gallery, but it also means I have to manage temperature control strictly from my kitchen to your venue to keep everything looking perfect.
The process of creating a dessert table is about balancing aesthetics with genuine taste. When you look at the photos here, you are seeing more than just an assembly of sweets. I start with the foundation—the Italian Meringue Buttercream—which is a labor of love to whip up, but essential for that melt-in-the-mouth finish that my clients in Bengaluru appreciate.
My Approach to Customization
Every theme requires a different set of skills. For floral designs, I focus on the color palette, sourcing fresh, sanitized flowers to complement the piped details. For themes like a winter wonderland or a jungle setup, I move away from the delicate floral look and work on incorporating textures and figurines.
Why No Fondant?
I am very upfront about this: buttercream is my medium. While I have improved my fondant skills significantly—a journey I share openly on my socials—I firmly believe that the best-tasting cakes rely on butter, not sugar sheets. If you are looking for a cake that stays soft and light rather than one that is dense with fondant, my kitchen is the right place for you.
From Kitchen to Venue
Whether I am prepping a 1.5 kg floral cake or a full-scale dessert table for 50 guests, the logistics are just as important as the baking. I personally handle the final styling, ensuring that pedestals, risers, and fabric draping align with your chosen theme. If you have a specific vision, even if it is a bit wild, I want to hear about it. We can work together to turn it into something delicious.
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