About

Why I Bake

Cake isn’t just cake for me. It’s a story, a mood, sometimes just a hug in edible form. I get a kick out of seeing people light up when they see their custom cake - that’s the best part, honestly.

Always Eggless

I stick to 100% eggless, no exceptions. If you’re vegetarian, allergic, or just don’t like eggs, you don’t have to worry. I’ve built my whole thing around making eggless healthy bakes that anyone can eat, and I don’t mess around with this rule.

My Wholesome Twist

Whole wheat birthday cake isn’t some fad here - it’s what I love to make. You’ll get that rustic, homely vibe but with real flavor. Some favorites? Banana, dates & walnut, carrot - all made in those pretty bundt shapes, no need for over-the-top decoration. A drizzle of ganache is usually all it needs.

Fresh Fruit Magic

Fruit on cake? Yes, please! I use seasonal fruits, and when Alphonso mangoes are around, that fresh mango rose cake is my showstopper. You’ll see kiwi, berries, grapes, sometimes even a loaded Christmas plum cake when it’s that time of year.

No Fondant Drama

I keep it real - buttercream finish cake, some chocolate ganache, and let the cake do the talking. Not a fan of fondant, so you won’t find it here. My cakes look good but taste better.