Signature Cakes and Freshly Baked Cupcakes
I bake in my mom’s kitchen, mostly while the world sleeps. Every cake and cupcake here is crafted fresh to order with no shortcuts, just premium ingredients and a lot of heart.
This is what you call a real Black Forest cupcake. A moist chocolate base, a layer of tangy cherry filling, special cream, chocolate shavings, and a fresh cherry on top.
An army of my Black Forest cupcakes ready for an order. Each one is assembled by hand to ensure all the layers of flavor are perfectly balanced.
How much mango is too much mango? In my kitchen, there's no such thing. I load my mango cakes with fresh fruit because that's what makes them special.
Here’s what goes inside my Mandarin Chocolate cake. It’s a combination of soft chocolate sponge, rich Couverture chocolate ganache, and a bright, zesty mandarin orange curd.
My Mandarin Chocolate cake is an absolute beauty. The dark, rich chocolate frosting contrasts perfectly with the bright, fresh orange slices on top.
A good strawberry cake never hurts. This one is simple, elegant, and lets the flavor of fresh strawberries shine through.
So much work goes into a single cake. This multi-layered chocolate opera-style cake took 10 hours to make and 6 hours to film, all for a 9.5-second reel. It's a labor of love.
A tray full of Black Forest cupcakes, each one a perfect little tower of chocolate, cream, and cherry. They are ideal for parties and events.
I also offer my Black Forest flavor in dessert cups. These have all the same delicious layers of the cupcakes but in a convenient, ready-to-eat format.
An overhead view of the Black Forest cupcakes. You can see the fluffy cream swirls, chocolate shavings, and juicy cherries that make them so irresistible.
About Signature Cakes & Cupcakes
When I make my fresh mango or mandarin cakes, I do not use fixed recipes to measure the fruit. I go by feel until it is perfectly loaded, because home-baked should always taste generous and real.
I am a student by day and a baker by night. My kitchen in Dombivli is where I test, fail, and finally perfect recipes that I am proud to share. Whether you are looking for a box of my Black Forest cupcakes, which are torted and layered just like a full-sized cake, or a zest-filled Mandarin Chocolate sponge, everything is made from scratch.
I do not keep ready stock. That means your order is baked, assembled, and packed fresh, often in the quiet hours before morning. I use real Couverture chocolate and fresh, seasonal fruit sourced from trusted local vendors. For my Black Forest cupcakes, I hand-slice and fill each one, ensuring every bite has that perfect balance of cherry compote, rich ganache, and stabilized cream.
My 'no milawat' promise is not just a marketing tag. It is how I bake. I avoid vegetable fats and artificial fillers. When you bite into my cupcakes or signature cakes, you are tasting real butter, cream, and fresh seasonal produce. It takes more time and effort to source and process fresh ingredients this way, but it is the only way I know how to bake.
Minervy by Riya More
Hi, I am Riya. I have been baking since I was 14, and I am usually found in my mom’s kitchen at 3 a.m. chasing the perfect crumb. Baking is my therapy, and I love creating treats that actually taste like they came from a home, not a factory.
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