The Art of Cake Making: Behind My Kitchen Scenes
Ever wonder how I get those crisp edges or hand-sculpt a fondant figurine? Here is a peek at the craft behind my custom cakes in Bengaluru.
This video shows what went into making the tall, three-tiered 18th birthday cake. You can see me layering the vanilla sponge with berry compote and frosting each tier with the blue ombre buttercream.
Want to know how I get a clean finish on whipped cream cakes? This tutorial shows my process, from applying a crumb coat to using a hot spatula for sharp edges, demonstrated on this flamingo cake.
Watch me create and place this cute fondant girl topper. Every detail, from the ruffled rainbow skirt to the tiny bow, is handcrafted to bring character to the cake.
About The Art of Cake Making
I treat every cake as a construction project. Achieving those sharp edges or sculpting a fondant figurine takes time, so I insist on a 3 to 5 day notice for all custom orders. This window lets me source fresh ingredients, set the internal structure, and apply the fine detailing without rushing, ensuring your cake is stable and looks exactly as we planned.
Whether it is a towering 18-inch cake or a batch of hand-painted cupcakes, the quality comes down to the foundation. I start by focusing on structural integrity, using food-safe dowels and center rods for tiered creations. You will never find me rushing the chill time, which is critical for that signature smooth finish on my whipped cream and ganache designs.
For my custom fondant work, I hand-sculpt every figurine and paint 2D accents from scratch. If you prefer a simpler look, I specialize in palette knife textures and abstract buttercream art. I prioritize taste just as much as aesthetics, using real couverture chocolate and homemade fruit compotes.
Since I operate a boutique studio in Bengaluru, I make every order from scratch. I do not mass-produce, which means every cake gets my full attention. If you have a specific theme or a complex design in mind, let’s chat a few days before your event so I can map out the structural requirements and flavor profiles that work best for your celebration.
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