Behind the Scenes of Custom Sculpted Cakes
Step into my kitchen to see how I build gravity-defying cakes, or join my workshops to learn the techniques yourself.
A compilation showing me at work, from stacking large tiered cakes to proudly presenting the finished Harry Potter creation. This is the life of a cake artist!
A glimpse into my world. This video shows me on the road, assembling cakes on-site, and holding up the final creations.
Watch me assemble a three-tier wedding cake, from stacking the layers to piping the borders and adding the final floral touches.
The process of making my bestselling Hazelnut Praline Feuilletine cake, from spreading the rich chocolate ganache to achieving a perfectly smooth finish.
On-site at a wedding, I'm carefully stacking a four-tier cake and arranging fresh hydrangeas to create a stunning centerpiece.
This video documents the journey from Mumbai to Alibag and the on-site assembly of a complex, magical fairy cake for a first birthday.
I offer a Fondant Figurines Masterclass where you can learn to create 10-11 different characters, from basic to advanced. This collage shows some of the figures we make.
A comic-style cake made by my student Prachi during her Basic to Advance cake class. She learned over 10 different techniques on real cakes.
A fault-line cake with an animal print design, also created by my student Prachi.
A modern cake with chocolate sails and floral decorations, another one of Prachi's creations from her class.
About Behind the Scenes & Baking Classes
When I tackle a gravity-defying project, the work begins with structural engineering long before the first layer of sponge is baked. My priority is ensuring that complex designs remain stable during transport, which is exactly the level of attention I teach in my hands-on workshops.
Baking is often viewed as simple mixing and piping, but the reality involves a fair amount of physics and patience. For my sculpted cakes, I spend hours crafting internal skeletons and ganache shells to ensure the design stays upright during transit. Whether I am delivering a heavy wedding cake to a venue or hand-painting marzipan eggs, my focus remains on structural stability and flavor consistency.
If you are curious about learning these skills, my workshops are designed to bridge the gap between hobby baking and professional finish. I avoid using dummy cakes because you cannot learn true technique on foam. We practice on real cakes so you get a feel for how buttercream reacts to different temperatures and how fondant behaves under pressure. From mastering sharp edges to sculpting fondant figurines, I walk you through the troubleshooting that happens in a real-world commercial kitchen. You will learn the exact same techniques I use for my client commissions, including how to structure multi-tier cakes and manage logistics for long-distance deliveries in the Mumbai heat.
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