My Baking Journey: Behind the Scenes at My Home Bakery
From MBA graduate to full-time pastry chef, this is the story of how I turned my passion into The Bake House. Get a peek behind the scenes of my kitchen in Airoli and the process I use to turn ideas into edible art.
Hi, I’m Megha. This is me in my element, doing what I love most. Running this business is a constant grind, but your love and trust make every moment worth it.
A quick tutorial on how I paint a copper drip on my cakes. I use a buffing technique to dust off any harsh lines, which gives the drip a smooth, even finish.
Let's assemble a two-tier engagement cake together. This video shows how I stack, dowel, and decorate the cake to ensure it's both beautiful and stable.
Let's decorate a sheet cake! This video shows my piping technique, creating a beautiful border of blue swirls and rosettes for a 60th birthday cake.
How cute is this? A quick video showing how I use a palette knife to create a fun, textured pig design on a pink cake.
A quick glimpse into the variety of treats I offer. From cheesy garlic bread and decadent cupcakes to fresh mango cakes, if this is your vibe, you're in the right place.
Cakes with flowers are my favorite. This video shows the process of decorating a simple white cake with a wreath of fresh purple and white flowers.
Here's how I make my Vanilla Biscoff cake. It starts with a vanilla sponge, which I then fill with Biscoff mousse and a layer of smooth Biscoff spread.
I had the honor of creating a dessert table for a Pahadi wedding. The spread included themed bento cakes, fudgy brownies, and cupcakes in a vibrant pink and yellow color scheme.
About My Baking Journey
When you order a custom cake from me, it is not just flour and sugar. I handle every step from the initial design sketch to the final piping, baking everything from my home studio in Airoli. I am a one-woman team, which means every detail you see in my gallery has been handled by my own hands.
Starting in 2019, my home bakery has grown from a simple hobby into a full-time career. I did not go to pastry school immediately after high school. I actually completed my MBA first before realizing that the kitchen was where I truly belonged. Being a commerce graduate who now spends her days covered in flour has taught me the discipline needed to run a small business.
Everything you see in my gallery is eggless. Whether it is a minimalist bento box for two or a four-tier wedding cake, I keep the quality consistent. I am very particular about ingredients. You will not find tinned fruit in my kitchen. If it is not fresh and seasonal, I will not use it in my sponges or fillings. My home studio serves as the base for all my orders, and because I work in small batches, I can focus on the fine details like hand-painted motifs or vintage Lambeth piping.
If you are wondering why I require a week of notice for tiered cakes or two weeks for weddings, it is because I do not operate a massive factory line. Every step, from the oven time to the final packaging, is managed by me. This is why I ask for advance notice. When you reach out, you are talking directly to the person who will actually be baking your cake.
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