Behind the Scenes: Our Eggless Cake Studio
Welcome to our kitchen. Here is a look at the hard work, the messy hacks, and the real stories behind our 100% eggless creations.
What an evening! I'm so happy and grateful to be holding my Cakepreneur of the Year award from the Indian Cake Awards.
A close-up of the award. It's such an honor to be recognized for a decade of resilience and innovation in this industry I love so much.
Me at the Indian Cake Awards 2025. This win belongs to every single one of you who has supported my journey. This is personal.
This isn't a rant, but a gentle reminder that custom cakes take time. From making fondant decorations a day in advance to allowing the cake to set for hours, every step is a labor of love. Please plan ahead for your celebrations!
The biggest lie I believed as a budding cake artist is that you need special tools for sharp edges. The truth is, you just need to understand one thing: angles. Everything else is just background noise.
Here's a 10-second hack to make your own budget-friendly edible glitter. All you need is dried rice paper, your choice of lustre dust, and a mixer. The possibilities for custom colors are endless!
One of the most common requests I get is for cakes with little to no fondant. I've never been a huge fan of covering cakes in fondant, which is why I specialize in delicious ganache and buttercream finishes.
Hacking my way through cake life! If you don't have a heart-shaped pan, you can easily create one by combining a square and a round cake. It's a simple trick that works every time.
The only tip you need to never smudge your cake while packing: always slide the board instead of lifting it. This video shows the technique with a beautiful custom pistachio raspberry cake.
I truly miss my job when I'm away from it. I love what I do, and I think I do a pretty decent job of creating beautiful and delicious cakes for all your celebrations.
About My Story & Behind the Scenes
Always slide the cake board instead of lifting it when you pack your cake. It sounds simple, but it is the single best way to protect your frosting edges from smudges. It is just one of the small, practical habits we have developed over nearly a decade to ensure that the cake arriving at your door looks exactly as sharp as it did when we finished it in our Prabhadevi studio.
For us, baking is not just about flour and sugar. It is about the hundreds of decisions that happen before a cake ever reaches a celebration. When we tell you we are 100% eggless, we mean it. When we say we avoid fondant, it is not just a style choice; it is a commitment to the Belgian chocolate ganache and meringue buttercream that we believe actually tastes like dessert should.
Running this studio for nine years has taught us that the most important tool in the kitchen is not a fancy mixer; it is patience. Whether we are hand-piping a doodle cake, balancing a tall wedding center-piece, or hacking together a heart-shaped pan from square and round tins, the work is labor-intensive. It requires constant attention to angles and temperature.
We have been recognized as 'Cakepreneur of the Year', but the real reward for us is when a client trusts us enough to say, 'Just do your thing.' We have delivered over 12,000 cakes across Mumbai, each one made with the same rigor we teach in our online workshops. We value that trust, which is why we ask for time to prepare your order. Great cakes cannot be rushed, and we prefer to say no to a last-minute request than to compromise on the quality that goes into our signature tall barrel cakes and custom hampers.
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