Bold flavours, minimalist aesthetic and edible art such as watercolor effects, pressed edible flowers are stealing the spotlight in the world of cakes and bakes, for their Instagram-worthy appeal
By Namrata Kohli
What is edible, aesthetic and to its practitioners an art and science? Baking. The Indian bakery market was worth $12.6 billion in 2023 and it is expected to reach $29.4 billion in size by 2032, according to a study done last year by a group called Research and Markets.
“Baking is love made edible”- that’s how Rihanna P. Narang, a class 12 student of Sri Venkateshwara International School, Dwarka describes her love for baking cakes. She started cooking at the age of 8 years and baking at 17 and says – “Baking is relaxing and therapeutic but requires patience, practice and creativity. It is incredibly magical to see how simple ingredients come together to become amazing bakery products. I love the bustle and aromas of pastry kitchen.” Her favourite cakes are Sacher Torte and Streusel cake and at the moment she is pursuing hobby classes and learning the fundamentals of baking. Ask her what is more important – aesthetics or presentation and pat comes the reply from this little chef who I am looking forward to making my passion into my profession- “The aesthetics and flavour both are very important as people eat from their eyes first. Taste and presentation both are equally important.”
Baking is an art and a science. Says Panna Lal, executive Chef at Radisson Nathdwara- “The science is how much ingredient quantity and in which order. But the art is the kind and quality of ingredients and the way it is blended. Eg can you use honey or dates or dry fruits or jaggery or natural fruits like banana, pineapple instead of refined sugar or can you use whole wheat, jowar, bajra instead of refined flour or a mix of these as well. Art is also about heart and how you mix things.” He says cakes can be customized easily and one of the biggest cake myths is that it cannot be made without eggs. Says Swapna Subba, GM Radisson Nathdwara – “We operate in a city which is hundred percent vegetarian and my pastry chef Lokesh creates vegetarian recipes for cakes. Only you have to mix it a little more and heat it in the oven for a little longer than the regular cake. But if you know the nuances, it's not that difficult to bake a truly delicious totally vegetarian cake.”
What is a premium cake versus a regular one? The premiumness comes from the quality of ingredients used, says Dr. Avin Thaliath, Co-founder and Director, Lavonne Academy of Baking science and Pastry arts. The chef who’s revolutionizing India’s baking landscape says that “the difference is exactly the same as between a compound chocolate and a couverture chocolate. In a compound chocolate, people remove the cocoa butter and replace it with refined oil. Even in the couverture there are also different grades of couverture starting with 40 % rich and it could be 100 % rich. Cakes which are artisanal are the ones with the best ingredients, they are handcrafted, produced in small batches and hence creative and innovative flavours can be introduced. For example, a local bakery may use maida, compound chocolate while we will use almond flour, couverture chocolate to make the cake. There is a huge dairy-free aspect or low sugar when it comes to artisanal baking. If you choose health over hospital, you will not save money and buy what is being mass produced, a factory thing, and get substandard products. For instance, the majority of the bakers use soy cream for frosting which is banned in their own country of origin, but it is accepted in third world countries like ours. God. And if you're getting a cake for 400 rupees, it simply means that they are using a soy product, or they are using margarine or they are using oil to replace these quality ingredients.” Personally, he prefers cakes which are minimalistic, and nature inspired, without decoration and icing.
Bake The Cake: Tips and Tricks
There is a cake for every occasion- from Butter cakes to sponge cakes to Foam cakes to oil-based to cheesecakes, flourless cakes, layer cakes, cupcakes, and mousse Cakes. But the best ones are made in small batches, tailored to preferences, and often crafted by expert bakers. However, the basics of making a cake remain almost the same.
What are some important tips for baking a good cake? A great cake requires a mix of precision, technique, and creativity. Chef Rakesh Sethi shares some tips – “Measure ingredients accurately. Use a kitchen scale or measuring cups for precise measurements. Baking is a science, and small variations can affect the outcome. Next, always preheat your oven to the specified temperature before baking to ensure even cooking. Grease and line your pans. Prepare your cake pans properly with butter, flour, or parchment paper to prevent sticking. Sift dry ingredients. Sifting flour, cocoa powder, or powdered sugar can remove lumps and aerate the mixture for a lighter texture.”
You can conduct a test for doneness. Use a toothpick or skewer inserted into the center of the cake. If it comes out clean, the cake is done.
You should know what to do, but more importantly what not to do. Never overmix the batter. Overmixing can lead to a dense and tough cake. Mix just until combined. Don’t open the oven door too often. Opening the door repeatedly can cause temperature fluctuations and may result in a sunken cake. Chef Rakesh Sethi alerts to a few don'ts –“ t overbake. Overbaking results in a dry cake. Keep an eye on it during the last few minutes of baking. Don’t use cold butter (unless specified). Cold butter won’t cream properly, leading to uneven texture and poor aeration. Don’t rush cooling. Trying to frost a warm cake will cause the frosting to melt and slide off.”
How essential is decoration of a cake and please tell us about how to layer and decorate the cake? The cake decoration enhances the visual appeal, personalization, flavor and texture. Deepak Kumar, Assistant Pastry Chef, JW Marriott New Delhi Aerocity shares the steps to layer and decorate a cake- “First thing is layering. Prepare layers, prepare the filling, assemble the cake, apply a crumb coat. For decorating, apply final frosting, choose a decoration style, add finishing touches (like sprinkles, edible flowers), and chill (optional).” He also shares some packaging tips. Says Marriott’s Chef Kumar- “Use the right packaging material for cake boxes, clear acrylic, plastic domes, cake boards, wax paper, or parchment. Enhance presentation with ribbon or twine, tags or labels, tissue paper, stickers or branding. Some of the best materials for packaging are cardboard, plastic, acrylic, glass jars, metal tins, fabric wraps, and kraft paper.”
In India, wedding cakes are blending traditional motifs like mehendi designs, lotus flowers, and mandala patterns with modern tiered structures and fondant artistry. Popular choices include desi-inspired flavors like gulab jamun, rasmalai, and masala chai, offering a unique fusion of tradition and indulgence. JW Marriott's Chef Deepak Kumar shares that most popular are the "multi-tiered cakes with intricate fondant designs, metallic finishes, floral adornments, or regional flavors like saffron-pistachio and themed cakes matching the wedding decor."
Average Pricing:
There are several factors influencing prices of cakes. First is ingredients – the use of imported chocolates, exotic fruits, or organic components can increase costs. Second is design complexity. Elaborate decorations, fondant work, and multi-tiered structures require more labour and time, affecting the price. Third is customization. Personalized themes, messages, or shapes tailored to specific occasions can lead to higher pricing due to additional effort and uniqueness.
- Standard Cakes: Typically range from Rs 500 to Rs 1,000 per kilogram.
- Premium Cakes: Generally priced between Rs 1,200 and Rs 3,500 per kilogram, depending on factors such as ingredients, design complexity, and customization.
Some of the notable bakeries include Theobroma which offers a variety of artisanal cakes, such as the Opera Cake priced at Rs 1,900 for 1 kg. La Folie specializes in gourmet cakes with prices starting around Rs 2,775 for options like the Swiss Truffle Cake. Mio Amore provides a range of cakes, with prices for standard cakes like the Rich Dutch Chocolate Cake at Rs 265, and more elaborate designs reaching up to Rs 1,950. IGP.com offers premium cakes like the Hazelnut Crunch Chocolate Cake (500 gm) for Rs 945 and the Two-Tier Floral Bliss Cake (2.5 Kg) for Rs 2,845.
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