Cakes Baked from Scratch: My Baking Process
Baking is my therapy, and every cake I make is scratch-baked using fresh ingredients. No premixes, ever. Here is a look at what goes on in my kitchen.
I wanted to share a little about my process. I promise to always bake from scratch for every single order, no matter how big or small. It takes more time, but the taste of a freshly baked cake with quality ingredients is something I will never compromise on.
Here I am at work, adding fresh flowers to a lavender ombre cake. It's these final, delicate touches that I enjoy the most.
A candid shot of me working on a blue watercolor effect cake. I'm so grateful that I get to do what I love every day and be a small part of your celebrations.
Concentrating on getting the buttercream smooth. Every cake is a canvas, and I take my time to make sure it's just right.
Another angle of me working on the watercolor cake. You can see my tools and colors on the table, ready for the next step.
There's something so therapeutic about piping fresh buttercream. This is a simple, elegant pink cake getting its final touches with delicate rosettes, all done by hand.
A quick look at the process of frosting chocolate cupcakes. From piping the chocolate ganache rosette to adding the final sprinkles, it's a simple but satisfying process.
About this collection
When you order, I don't just pull a box off a shelf. I start with real butter, flour, and eggs to build your batter from scratch. It takes extra effort and time, especially during the weekend rush, but that is the only way to get that moist, homemade texture that a premix simply cannot match.
For me, baking has been therapy since 2014. If you have ever wondered why my cakes feel a bit different, it is because I keep it simple. There are no preservatives, no shortcuts, and absolutely no ready-made mixes in my kitchen.
Why Scratch-Baking Matters
When you use a premix, you are limited by what is already in the packet. When I bake from scratch, I control every ingredient. Whether it is a dense, buttery tea cake for a gift hamper or a light sponge for a birthday, I adjust the ratio of butter and flour to get the texture just right. It means my sponges have a genuine home-baked flavor that stays moist for longer.
The Weekend Rush
People often ask if I can handle short-notice orders. I always try my best, but weekends in my kitchen are intense. It is often a whirlwind of stacking tiered cakes, piping cupcakes, and packing tea cakes for return favors. If you are planning an event, please try to pre-book. It gives me the time to dedicate myself to your cake, ensuring that the crumb is perfect and the fondant work is smooth.
My Customization Process
Everything is a canvas. If you have an idea, I want to hear it. From 3D figurines for kids to minimalist Korean-style text on bento cakes, I am always experimenting. Even if a design scares me a little, I jump in. Just let me know if you need eggless options upfront, and I will adjust the batter accordingly. Everything I do, from the initial whisk to the final ribbon on the box, is done with the intention of being a small part of your big moment.
Drishtii Anandd
Hi, I am the one behind the whisk. Baking started as therapy for me in 2014 and it never really stopped. I don't believe in shortcuts, so if you are looking for a cake that tastes like it came out of a home kitchen, you are in the right place.
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