My Featured Cake Designs & Artistic Creations
A curated look at my favorite cake projects, from dramatic geode designs to elegant, minimalist celebrations. These are the cakes that define my style.
This 24-inch tall, award-winning fondant cake is a true labor of love, featuring a golden peacock with a cascade of autumn leaves made from sugar sheets. It's a perfect example of how I can turn a cake into a breathtaking centerpiece for your most special occasions.
A classic three-tier wedding cake in a beautiful lavender watercolor effect, finished with delicate sugar flowers. I used whipped cream for a light, delicious taste, proving that large, structured cakes can be both stunning and free of heavy fondant.
See how I created this sharp, colorful Taylor Swift albums cake using only buttercream. This video shows my parchment paper technique for achieving clean, geometric sections without fondant, a method I use to ensure your cake tastes as amazing as it looks.
This is my signature geode cake, featuring a dramatic crystal cavity made from homemade rock candies and highlighted with edible gold. It's a modern, trendy design that brings a touch of geological wonder to your celebration.
For this two-tier engagement cake, I handcrafted a fondant couple in traditional attire to capture their special moment. The top tier is finished with an edible gold leaf effect, showing how I can personalize a cake to tell your unique love story.
A mer-mazing double-barrel chocolate buttercream cake for a little mermaid fan. This 10-inch tall creation features vibrant under-the-sea colors, handcrafted shells, and a fun Ariel topper, perfect for a magical kids' birthday party.
A decadent and modern Ferrero Rocher cake for a 16th birthday. I used a bubble wrap mold to create the unique gold-dusted chocolate collar, combining rich chocolate flavor with an edgy, textured design.
Celebrating a 30th birthday with a classic two-tier red velvet cake. I kept the design elegant and fresh with real roses and delicate baby's breath, using red velvet crumbs for a touch of color and texture.
About Featured
I focus on sharp-edged buttercream and ganache finishes rather than heavy fondant. It takes me longer to achieve these clean lines, especially with my double-barrel designs, but the result is a cake that tastes as fresh as it looks. Whether it is a hand-painted character or a textured palette knife design, my priority is ensuring the flavor stays front and center.
Every cake I create starts with a conversation about what you want to see at the center of your table. Because I do not use mass-produced toppings, my process is entirely custom.
My Approach to Custom Cakes
- Flavor First: I build my cakes with fresh components like homemade blueberry compote, hazelnut praline, and premium ganache. My goal is to ensure that a cake which looks like a piece of art also tastes delicious.
- Structural Engineering: For my multi-tier and tall double-barrel cakes, I use internal food-safe doweling and heavy-duty cake drums. This ensures your centerpiece remains stable, even if you are transporting it across Bengaluru.
- Design Techniques: I love the challenge of the tough designs. From carving geode cavities and filling them with homemade rock candies to painting original sketches directly onto the frosting, I enjoy experimenting with different textures.
Practical Details
- Lead Time: I need 3 to 5 days of notice for most custom orders to ensure I have time to prep, bake, and decorate with the attention each cake requires.
- Size Requirements: For highly detailed artistic work like hand-painted designs or geode structures, I typically require a minimum cake weight of 1.5 kg to provide enough surface area for the design.
- Delivery: I deliver across Bengaluru. Please let me know your specific venue or locality so I can advise on the best transport method for your chosen design.
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