Signature Bakes: Flavours That Actually Matter
Forget generic desserts. I bake the stuff you actually want to eat—bold, unapologetic, and made with 100% real ingredients, not some mass-produced junk.
Before you give up sugar for your New Year's resolution, remember what was really there for you during the tough times. It wasn't your green juice. It was cake. Specifically, my Frankenstein cake.
Big news! My signature Frankenstein cake is now available by the slice at Bokka Coffee in Bandra and Kala Ghoda. It was our first time supplying a café, and I'm so happy more people can get their hands on the Frank.
You look tired from all that scrolling. Here, have a slice of my decadent vegan chocolate cake. There's nothing it can't solve.
Another exciting announcement! If you miss getting the Frankenstein by the slice, you can now find it exclusively at Bokka Coffee. The full cake is still available to order from me directly.
A trio of my celebration cakes, each with its own personality. You can see a classic birthday cake with sprinkles, a sassy chocolate cake, and a slice of our Raspberry Crunch Fudge.
When someone says, "Oh no I can't eat that, I'm being good." Relax, Shanaya, it's cake, not cocaine. Enjoy a slice of my vegan chocolate cake without the guilt.
It’s sinful, it’s delicious, and it’s completely VEGAN. My signature chocolate cake is made with layers of moist vegan sponge and a rich 54% dark couverture ganache.
A close-up of the incredible texture of my vegan chocolate cake. Look at that moist, rich crumb. You'd never guess it's dairy-free and egg-free.
I may have changed my menu, but I would never get rid of my showstopper, the Frank. He's now available in a cute, single-serve 'Bebe Frank' size.
A macro shot of the Bebe Frank, showing the layers of cookie base, baked cheesecake, caramel, and that signature boozy ganache.
About Signature Bakes: Not Your Average Flavours
The 'Frankenstein' isn't just a cake, it's a multi-layered monster of a dessert. With a cookie base, baked cheesecake, caramel, and a kick of Old Monk ganache, it’s the kind of flavour combo that makes you wonder why everyone else plays it so safe. I don't believe in boring, and if you're looking for a dessert that actually makes a statement, this is where you start.
My philosophy at Salt is simple: if it doesn't taste like heaven, I'm not baking it. I’ve moved away from the 'long-ass' menu of the past to focus on single-serve treats and custom cakes that deliver a proper punch. Whether you're dealing with a mid-week slump or planning a massive celebration, my kitchen in Cuffe Parade is churning out quality, not quantity.
Why my bakes hit different
- Real ingredients, period: No artificial additives or shortcuts here. I use 70% dark couverture chocolate, real butter, and house-made pralines. If a recipe calls for sea salt, it's there to balance the sweet, not just for show.
- The 'Frank' legacy: My signature Frankenstein cake is still the showstopper. You can grab a 'Bebe Frank' for a quick fix or order the full deal for your guests. It’s rich, it’s boozy, and it’s unapologetically decadent.
- Dietary needs, sorted: Think going vegan or gluten-free means eating cardboard? Think again. My vegan chocolate cake is moist, rich, and arguably better than the dairy version. I don't do compromises, so you don't have to either.
The Custom Process
I love a challenge. If you have a specific mood board or a wild idea for a birthday or anniversary, let’s talk. From minimalist wedding styles to quirky, text-heavy designs that call out your friends, we co-create your vision. Just remember, these are handmade, small-batch creations. Give me enough lead time to make sure your cake gets the love and detail it deserves.
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