Behind the Scenes: My Cake Baking Process
Welcome to my kitchen. Here is how I turn simple ingredients into the edible art you see on my cakes, from achieving the perfect ganache finish to crafting intricate sugar details.
Want to know how to make a stable, shiny ganache? My secret ingredient is honey! This video walks you through my recipe and technique for creating the perfect ganache, which is the foundation of my signature sharp-edged cakes.
No matching flowers? No problem! This quick cake hack shows you how I use edible petal dust to color fresh white flowers to perfectly match any cake design.
This is one of my most viral hacks for creating a perfect fondant football topper. It's a simple and effective technique that's a game-changer for any sports-themed cake.
Would you believe the football on this cake isn't edible? This video shows how I craft realistic toppers using a styrofoam base and fondant, a great technique for large or structural elements.
Watch step-by-step as I create realistic fondant badminton rackets and a shuttlecock for a sports-themed birthday cake. It's all in the small details!
From simple fondant discs to a collection of sports balls. This video shows the process of creating edible toppers for a multi-sport themed cake.
A quick tutorial on how to create a realistic aged wood effect on fondant using a blowtorch and petal dusts. This technique is perfect for rustic or vintage-themed cakes.
In this video, I show you how to make a wood effect name topper from fondant, from creating the texture to dusting it for a realistic finish.
This reel is part one of making a baby shower cake, showing how I create the soft, watercolor-like pastel effect using colored ganache.
Part two of the baby shower cake! Watch the final assembly as I add the cute, handcrafted fondant toppers and details to the pastel ganache base.
About Behind the Scenes: My Baking Process
Many clients ask about my signature finish. The secret is not just the chocolate, but the ratio and a touch of honey, which creates a stable emulsion that holds up even in Mumbai’s humidity. It is this balance of technique and ingredients that gives my cakes their signature sharp, clean edges that you see in my gallery.
People often see the finished cake, but the real work happens long before the candles are lit. For me, baking is a craft built on specific, repeatable techniques.
My signature method involves a 2:1 ganache-to-cream ratio. I emphasize using high-fat cream, but the real game-changer is honey. It prevents sugar crystallization, ensuring the ganache remains smooth, shiny, and stable. Living in Mumbai, managing humidity is a constant challenge, so I always chill my cakes for at least six hours. This ensures the structure is sound before I start on any decorative details.
When it comes to decoration, I lean away from heavy fondant. I prefer the clean lines of ganache, accented with edible art. Whether I am stenciling geometric patterns, hand-painting gold leaf, or sculpting 3D fondant characters, each step requires precision.
I also love sharing these skills. My workshops, held right here in Mumbai, are where I teach these exact techniques to aspiring bakers. It is one thing to follow a recipe, but understanding the science behind why a chocolate ganache splits or how to color fresh flowers with petal dust is what truly elevates a baker’s work. Whether you are looking to book a custom cake for your next event or join a class to learn these methods yourself, I am happy to guide you through the process.
Shweta Somaiya
I am Shweta, and I believe every cake should taste as good as it looks. My kitchen is my laboratory where I experiment with flavors and perfect my signature ganache techniques for every custom order I take.
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