Custom Cakes & Desserts
Shipped across New Delhi
I make custom cakes and desserts from scratch for any occasion and can tweak recipes or themes as you need, using quality ingredients and no premixes.
Pricing Guide
Signature Fresh Fruit & Cream Cakes
Core Specifications
- Size: 1 kg round cake (6 to 8 inch diameter).
- Servings: 6 to 8 generous slices.
- Finish: Naked, semi-naked, or ganache coated. Note: No fondant or 3D sugar sculptures.
Flavor Profiles
- Vanilla Fraisier: Strawberry essence sponge, Mascarpone Chantilly, fresh strawberries.
- Chocolate Hazelnut: Moist chocolate sponge, hazelnut praline crunch, chocolate ganache.
- Mango Vanilla: Vanilla sponge with fresh Alphonso chunks (Seasonal).
- Raspberry: Raspberry diplomat cream textures.
Ingredients
- Chocolate: Belgian Couverture (Callebaut).
- Cream: 100% Dairy Cream or Mascarpone (No vegetable fat/non-dairy whip).
- Fruit: Fresh Blueberries, Raspberries, Strawberries, or Mangoes.
Packaging & Extras
- Box: Tall premium window box with ribbon tie.
- Included: Cake board, standard candles, and knife.
- Topper: Standard 'Happy Birthday' acrylic/cardstock topper.
French Pastry Gift Boxes & Tarts
Select One Format
- Choux Box (8 to 10 pcs): French Choux buns with crunchy Craquelin top. Flavors include Pistachio, Chocolate Caramel, or Vanilla Bean.
- Bonbons Box (9 pcs): Hand-painted chocolates with fillings like Raspberry Chocolate, Hazelnut Crunch, or Saffron.
- Large Tart (1 unit): 7 to 8-inch round tart (serves 4 to 6). Flavors include Pecan Pie, Mango Vanilla, or Fresh Strawberry.
Quality & Technique
- Base: Crisp almond flour shells (Pate Sablee) or airy hollow Choux.
- Fillings: House-made fruit compotes, pure nut pralines, and custard bases.
Presentation
- Protection: Rigid boxes with cavity inserts (for bonbons/choux) or window boxes (for tarts) to prevent movement.
- Finishing: Satin ribbon and optional handwritten note card.
Dessert Tubs & Gourmet Tea Cakes
Option A: Dessert Tubs (Premium Range)
- Weight: Approx 1kg (Serves 6 to 8).
- Tiramisu: Coffee-soaked Savoiardi biscuits with rich Mascarpone mousse.
- Tres Leches: Soft sponge in three-milk soak. Flavors: Mango, Mix Berry, or Motichoor fusion.
- Presentation: Clear acrylic/glass tub to showcase layers.
Option B: Tea Cakes (Budget Range)
- Format: Dense, butter-based loaves (Travel-friendly).
- Flavors: Hazelnut & Chocolate Chunk, Banana & Caramelized Pecan, or Lemon Pound.
- Presentation: Paper loaf mold or standard box.
Key Ingredients
- Dairy: High-quality Mascarpone (no cream cheese substitutes).
- Add-ins: Fresh fruit toppings for tubs; caramelized pecans/hazelnuts for loaves.
About Custom Cakes & Desserts
Why I Bake
I just love feeding people. For me, every cake or dessert should feel like a warm hug - simple, comforting, and made with loads of love. Being part of your celebrations, big or small, means a lot to me.
How I Work
I trained at the Culinary Institute of America and worked with chefs in Vegas, so I’m pretty serious about quality. Everything’s made from scratch - no premixes, no shortcuts. I use good ingredients and old-school techniques, even if it means long hours. It’s a hustle, but I wouldn’t have it any other way.
Cakes for Every Occasion
- Classic Chocolate Cake: Always a hit, super moist, rich ganache, pure indulgence.
- Flourless Chocolate Cake: Gluten-free celebration cake, topped with fresh berries.
- Vegas Special Raspberry Heaven: Inspired by my time in Vegas, lots of textures and layers.
- Seasonal Fruit Cakes: Mango & Vanilla Bean with Alphonso mangoes, Vanilla Fraisier with strawberries.
- Other classics: Carrot Cake with spiced cream cheese, Mango & Lychee Cake for summer.
Desserts & Little Treats
- Choux pastry treats: My personal favorite, can be stacked as a cake alternative.
- Tres Leches: Classic, plus fun twists like Mango, Mixed Berries, and Motichoor tres leches fusion.
- More goodies: Tiramisu, Basque Cheesecake, pound cakes, bon bons, cookies.
Custom for You
I love making custom dessert tables and themed cakes. Whether you want something vintage, colorful, or need special dietary tweaks, just tell me your idea. We’ll make it happen together.
Meet your Expert
Maistella by Muskan
46 connects in last 3 months
My Story
Six years since chef school, and honestly, it still feels unreal some days. Maistella started because I just needed more space to cook - never thought it’d last. Some weeks, zero orders. Some weeks, no sleep. Even had a kitchen fire once! But I stuck it out. It’s not perfect, but it’s mine, and I get to feed people with heart. That’s enough for me.
My Work
Catering for Gatherings & Parties - We do gourmet catering for intimate events - live stations, sit-down dinners, and dessert tables.
Handcrafted Meal Boxes & Gifting - Curated meal boxes for gifting or celebrations. Everything’s made fresh, no shortcuts.
Menus Across Cuisines - Indian, Continental, Asian, Mexican - from Paneer Tikka Kathi to Rigatoni Alla Vodka and Basque Cheesecake.
The Maistella Touch - We set up beautiful tables and cozy vibes. Hosting should feel easy and full of warmth.
