Signature Cakes & Desserts
I believe dessert shouldn't be a compromise. From my signature Modak Pies to baked-not-fried doughnuts, every recipe here is built from scratch using real ingredients—no maida, no shortcuts, just honest baking.
Meet the 'Mangomisuwich', my playful take on a tiramisu. I soak my homemade eggless savoiardi cookies in mango pulp milk, sandwich them with a tangy mango curd, and finish with a light mango cream. It's a burst of fresh, tropical flavor in every bite.
These are not your average doughnuts. I bake them, never fry them, for a lighter texture. Each one is filled with a rich, homemade custard and topped with a crackly, torched sugar crust, just like a classic crème brûlée.
My Fruit Crumble with Custard is a signature dessert that embodies my philosophy. It features a fresh apple, cherry, and blueberry compote, a whole wheat crumble, and a creamy custard made with khandsari sugar. It's a comforting dessert made with completely natural ingredients.
The Sea Salt Caramel Ice Cream Tart is a truly special treat. I use an almond flour tart shell, which gives it a nutty flavor and makes it gluten-free friendly. The filling is a smooth, homemade Turkish-style ice cream, perfectly balanced with a sweet and salty caramel sauce.
My Modak Pie is a signature creation for the festive season. By placing the traditional coconut and jaggery filling inside a tender pie crust, I've created a dessert that feels both familiar and new. The cross-section shows the generous, delicious filling.
About Signature Cakes & Desserts
When you’re ordering from me, keep in mind that I don’t use any commercial pre-mixes or shelf-life extenders. Because everything is baked from scratch using real fruits and natural sweeteners like jaggery, these desserts are best enjoyed fresh. If you’re looking at the fruit crumble or our ice cream tarts, just ask me about the best way to store them so the textures stay perfect until you’re ready to dig in.
Baking isn't a game of andaze (guesswork). It’s a precise chemistry, and that’s the backbone of every dessert in this collection.
When I started Indulge in Mulund, I made one promise: no maida, no processed sugar, and definitely no fake cream. Whether you're looking at my signature 'Mangomisuwich' or the whole-wheat fruit crumble, the process is the same. I build the flavor profile from the base up. My fruit crumble, for instance, uses a real fruit compote—apple, cherry, and blueberry—layered with a custard made from whole milk and khandsari sugar. It’s not just about the taste; it’s about the structural integrity of the bake without using industrial additives.
For those asking about the doughnuts, yes, they are baked, not fried. I believe you get a lighter, more wholesome crumb that way, especially when you’re injecting them with a scratch-made custard and finishing them with a torched sugar crust. Even my Modak Pie, a festive favorite, replaces the traditional outer layer with a tender, buttery pie crust, blending the comfort of coconut and jaggery with a new-age presentation.
If you have specific dietary needs—like gluten-free almond flour bases or dairy-free vegan requirements—I can usually adapt these signatures. Just let me know your preference when you reach out. I prefer quality over quantity, so I bake in small, monitored batches to ensure every tray is consistent.
Looking for a specific flavor or dietary type?
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