How I Bake: Fresh, Scratch-Made Desserts in Delhi
I don't use premixes or shortcuts. Every dessert here is crafted by hand in my Lajpat Nagar studio, using the old-school techniques I learned during my time in Vegas.
Come assemble my bestseller, the Classic Chocolate Cake, with me. You can see the layers of moist chocolate sponge, rich chocolate ganache, and creamy cremeux coming together.
Maistella is my dream, and it all started with a simple love for feeding people. This is a little look at my journey, from a small home kitchen to a professional space, the long hours, and the amazing team that makes it all happen.
The process of making a tart starts with good dough. Here, I am working with the pate sablee, ensuring it has the perfect texture before rolling.
This is the raspberry pastry cream in its final stage, a rich and smooth cream that I use in many of my desserts. It's made with real raspberries and quality ingredients.
A look back at the year, from learning from the best chefs in Las Vegas to catering for incredible clients. This video shows the hard work, the hustle, and the joy behind it all.
The first step of my mango tart: a rich, flavorful mango compote made from real fruit, with no premixes or shortcuts.
The mango compote is topped with a swirl of light vanilla bean cream, creating a perfect balance of flavors.
Carefully lining a tart ring with the handmade dough. This step is crucial for creating a perfect, crisp tart shell.
Rolling out the pastry dough on a silicone mat. I believe in old-school techniques and doing things by hand.
Piping a swirl of mango cream on top of the vanilla cream. The layers of flavor are what make this tart so special.
About From My Kitchen to You
You won't find a single bag of premix in my kitchen. When I say a tart is made from scratch, I mean I am hand-rolling the pate sablee dough on a silicone mat, toasting whole spices for my savory dishes, and whisking pastry cream until it is perfectly smooth. It takes more hours and a lot of extra effort, but this is the only way to get that authentic flavor and texture I believe in.
Why I Bake from Scratch
When I started Maistella, I didn't think it would grow into a business. I just needed more space to cook. After training at the Culinary Institute of America and working in professional kitchens in Las Vegas, I realized I couldn't compromise on the method.
Every cake or tart you see here starts with raw ingredients. I make my own fruit compotes, roast my own spices, and use real dairy. There are no vegetable fats or non-dairy whips here—only ingredients I would serve in my own home.
The Process in Lajpat Nagar
My studio is where the hustle happens. It is not a factory line; it is a space where I spend days working on layers, ganache, and pastry cream.
- The Dough: My tarts and choux are built on traditional French foundations. I take the time to chill the dough and get that perfect snap in the crust.
- The Fruit: Whether it is Alphonso mangoes for a summer tart or fresh strawberries for a Fraisier, I only work with what is fresh. If the fruit isn't right, I don't use it.
- The Soaks: For my Tiramisu and Tres Leches, I focus on the moisture and the balance of flavors, ensuring the sponge is soaked through without falling apart.
A Note on My Kitchen
I am human, and this is a one-woman show supported by a small, dedicated team. We have seen kitchen fires, long nights, and zero-order weeks. But every hurdle has taught me something new about the craft. When you order from me, you are getting food that is honest, comforting, and made with a whole lot of love. It is my dream on a plate, and I am grateful to share it with you.
Similar work from other experts
Browse through Curated picks from other experts on mytribe
Behind the Scenes: How I Bake at Bakeofy
Behind the Scenes: How I Craft Your Eggless Treats
8
Behind the Scenes: How I Bake Your Cakes from Scratch
5
How we bake real, honest treats from scratch
A Peek Into My Bakehouse Kitchen
Behind the Bakes: My Process & Philosophy
More from Custom Cakes & Desserts by Maistella by Muskan
More services by Maistella by Muskan