Gourmet Desserts & Treats
Shipped across Dombivli
I bake small batch desserts like cheesecakes, tiramisu, brownies, and macarons fresh at night using real ingredients and no premixes, so every order is made from scratch just for you.
Pricing Guide
Signature Lotus Biscoff Cheesecake
Structure
- Base: Thick crust made from crushed Lotus Biscoff biscuits mixed with butter.
- Body: A no-bake layer of premium cream cheese folded with Biscoff spread and whipped cream. No gelatin used.
- Size: 7 to 8 inches diameter, weighing approx 800g to 1kg. Serves 6 to 8.
Finish & Decor
- Glaze: Full coverage melt-in-mouth Biscoff spread topping.
- Garnish: Intricate, hand-piped tempered dark chocolate lace work and whole biscuit pieces.
Packaging
- Standard white cake box with window and cake board.
Layered Black Forest Cupcakes
Construction
- Technique: Each cupcake is sliced horizontally (torted), soaked in syrup, and filled like a full-sized cake.
- Filling: Cherry compote core sealed with a layer of dark chocolate ganache.
Topping
- Frosting: Stabilized whipped cream balanced to cut through chocolate richness.
- Garnish: Fresh cherry with stem and hand-cut chocolate shards.
Packaging
- 6-cavity holder box to prevent movement during transit.
Authentic Mascarpone Tiramisu Tub
Ingredients
- Cheese: 100% Mascarpone cheese blend. No cream cheese or vegetable fat fillers used.
- Biscuits: Imported Savoiardi ladyfingers, not generic sponge strips.
- Soak: Strong espresso brew. This is a non-alcoholic version suitable for families.
Presentation
- Layers: Two distinct layers of soaked biscuits and cream.
- Finish: Dusted with high-grade unsweetened cocoa powder.
Container
- 500ml transparent tub allowing visibility of layers. Serves 3 to 4 people.
Assorted Brownie & Cookie Box
Brownies (3 to 4 pieces)
- Type: Fudgy squares (approx 2.5 inches) made with melted dark couverture chocolate.
- Texture: Dense, moist center with a thin, flaky crinkle crust on top.
Cookies (2 to 3 pieces)
- Style: NYC-style thick cookies with crisp edges and soft centers.
- Chocolate: Loaded with melted dark chocolate chunks rather than chips.
Packaging
- White box with butter paper separators.
About Gourmet Desserts & Treats
Why I Bake at 3 A.M.
Baking is my late-night therapy. I started out in my mum’s kitchen, and now it’s become my passion project. Raat ko bake karne me na alag shanti milti hai yaar (there’s a special peace in baking at night). I’m a student, so I squeeze in baking whenever I can - mostly when the world’s asleep.
What Goes Into My Desserts
I’m all about dil se (from the heart) and no milawat (no adulteration). Every dessert is made with fresh fruits, real Couverture chocolate treats, and authentic ingredients. If it’s mango season, I don’t measure - I just go with what feels right. No shortcuts, no fake stuff.
My Sweet Obsessions
- Heart-shaped Biscoff cheesecake: Creamy, biscuit base, loaded with Biscoff spread. Mini sizes too.
- Non-alcoholic tiramisu: Made with Savoiardi biscuits I brought from Italy, rich mascarpone, and coffee. Bestseller, especially with coffee lovers.
- Black Forest cupcakes: Moist chocolate, cherry filling, ganache, and a special cream. Even got a thumbs up from a German client.
- Fudgy brownies: My go-to for gifting, super chocolatey, and always fresh.
- Gooey center cookies: Melty dark chocolate, golden brown, and yes, I sometimes share the recipe.
- Macarons: Took me ages to get right. Now, I love making these delicate, colorful treats.
How I Work
I’m a one-woman show. No ready stock, no shortcuts. Every order is baked fresh, just for you. Sometimes it means late nights, but that’s how I make sure you get small batch desserts that are straight from the oven and full of love.
Meet your Expert
Minervy by Riya More
91 connects in last 3 months
My Story
So, I’m 21, super clumsy, and been baking since I was 14. My cake addiction got so bad, my mom said, 'Agar khana hai to bake it yourself' (If you want to eat it, bake it yourself). That’s how it all began. I’m a student by day, baker by night, squeezing in baking sessions in my mom’s kitchen. Oh, and I’m a folk dancer too - even got to dance in Italy for India! Whether it’s dancing or baking at 2 am, I just chase what makes me happy.
My Work
Cakes, Pastries & More - I bake homemade cheesecakes, theme birthday cakes, cupcakes, brownies, tiramisu, and those moody macarons. Bulk orders? Sure.
Dil se Quality, No Milawat - I use only fresh, premium stuff - no shortcuts. For my fresh mango cakes, fruits come from my trusted aambe wale bhaiya.
Client Love - People drive crazy distances for my cakes. One German client said my Black Forest cupcakes felt like home. That’s the best bit.
Baker by Night - Everything’s baked fresh, mostly at odd hours. If you get a cake from me, it’s probably just out of the oven.
