Cake in a cup

♦ Mittal Shah

It was during their dating that Mittal discovered that her fiancé Nidhi Shah is an excellent baker. “But life took over, until about four years ago we realized baking was our passion and we had to make the most of it,” Mittal recalls. Tastings by family and friends led to their first big order – a 25kg cake followed by another massive 75kg order.

“We knew we had taken off. We learned about other pastry formats and decided to turn our passion into a profession. And it has been wonderful,” adds Mittal. He is looking forward to building a bakery brand that will not only deliver the best, but will also help Nidhi move away from his current customer service job and into full-time baking.

Kesar pistachio cupcakes

Ingredients

Maida 110g; baking powder ½ tsp; salt; 8-10 strand saffron; pistachio 25 g; suspended curd 120 g; powdered sugar 75 g; vegetable oil (odorless) 50 ml; baking soda 1/4 tsp. apple cider vinegar/plain vinegar 1/2 tsp. For the buttercream icing: unsalted butter (room temperature) 100g; icing sugar 100 g; cream 1 tbsp; a few sprigs of saffron

directions

Preheat the oven to 180°C. Sift together the flour, baking powder and salt. Add the saffron and pistachio. Keep it aside. Whisk together the suspended curds and sugar with an electric hand mixer until smooth, then stir in the oil, baking soda and vinegar and whisk for another minute. Let the mixture stand for 5 minutes then stir in the dry mixture. Divide cupcakes evenly into pans and bake for 15-20 minutes until puffed and lightly golden or until fully cooked. Test with a toothpick. Remove to a cooling rack and let cool. For the saffron buttercream: beat the butter with an electric hand mixer for about 5-6 minutes until smooth and fluffy. Add the icing sugar and stir, then beat until well combined. Continue with fresh cream and saffron. Transfer to a piping bag fitted with a nozzle of your choice and pipe over the cooled cupcakes. Garnish with pistachio flakes, saffron strands and dried rose petals. Tastes best when frosting is cool. Eat them within 2-3 days of making.

customer speaks

We are fans of Mittal & Niddhi cupcakes and all pastries. I am personally a fan of the Kesar Pistachio Cupcake and have become their Honorary Brand Ambassador.
Mamta Tomar

Once I tried a cupcake and was absolutely amazed at the quality and taste. For the Kesar Pistachio cupcake, the ingredients used by them are pure and my kids can have them too.
Sunita Saini

♦Jalak Vadodaria Hirani

“Pastry has been my love since childhood. At first, I shared it with my small circles of family and friends. In fact, my first commercial order was to make cupcakes for my friend’s birthday,” recalls Jalak Vadodaria Hirani. Her talent was most evident at a food festival where she sold over 500 desserts in the span of two hours for two days straight.

“I am a quality believer. What’s interesting is that I get challenged by friends and that’s how I end up making cheesecakes, apple pies and more,” adds Jalak. Having left Bhavnagar a year ago, Jalak is excited to open a private studio with exclusive sit-outs and rates.

Plain chocolate cupcakes

Ingredients

Maida 105g; caster sugar 80 g; baking soda ½ tsp; cocoa powder 15 g; oil 80ml; ½ cup milk; apple cider vinegar ½ tbsp; vanilla extract ½ tsp; For the glaze: Dark chocolate 125 g; fresh cream 100g

directions

In a bowl, take the maida, sugar, baking soda and cocoa powder. Sift them.

In another bowl, add milk and vinegar. Keep for 2-5 minutes, then add oil and beat the mixture. Preheat the oven to 180° Celsius and line your muffin tin. Now add the dry ingredient mixture to the three-part wet mixture and mix well. Now pour the batter into cupcake molds and bake for 20-25 minutes at 180° Celsius. Meanwhile, cut the chocolate into small pieces, heat the cream and pour it over the chocolate. Mix well and let stand for about 6 hours. Cool cupcakes completely and coat with chocolate frosting.

customer speaks

I have been a regular customer of Jalak and I have to say his chocolate cupcakes are to die for! With the best quality ingredients and her passion for baking, she has always been my reference for desserts.
SHENAN PATEL

I prefer Jalak’s cakes and sweets for all special occasions. Homemade pastries like chocolate cupcakes with unique flavors and fresh ingredients
YAMAL VYAS

♦ Shaily Vyas

Moonlighting in an eye hospital and baking were Shaily Vyas’ life for more than two years. “Until I decided to quit work and dedicate myself to baking full time. It was one of the best decisions of my life,” Shaily recalls. With her group of friends passing her the first order, Shaily ended up baking big 21kg cakes for events.

“I am skeptical about the possibility of having someone deliver. I deliver it myself as the big cakes are a huge challenge and need to be handled with care. However, to grow, I will have to find a way,” says Shaily. Currently baking around 100 cakes a month, Shaily has her hands full and hopes to open a full baking studio that will help her spread everywhere.

Belgian Chocolate Truffle Cupcake

Ingredients

Maida 1½ cups; granulated sugar 2 cups; vanilla extract 2 tbsp. whole milk 1 cup; vegetable oil ½ cup; cocoa powder 1 cup; baking powder 1½ tsp; baking soda 1½ tsp; salt 1 tsp; hot coffee 1 cup; For the chocolate truffle ganache Crème fraîche 2-3 cups; dark chocolate 2 cups; cocoa powder 2 teaspoons; For decoration Piping bag; star-shaped nozzle; chocolate chips/chips

directions

Preheat the oven to 180° Celsius for 10 minutes. In a mixing bowl, add all the dry ingredients like flour, cocoa powder, baking powder, baking soda, and salt. Take another bowl, add whole milk and granulated sugar, stir until sugar is dissolved. Add the wet ingredients like vegetable oil, vanilla extract and hot coffee and mix. Pour the liquid mixture into the dry ingredients and mix everything in one direction. Take the cupcake tray/silicone cupcake liners and place the liners in it, then transfer the mixture to the cupcake liners. Make sure the liner is not filled. It should reach the halfway mark of the liners. Bake your cupcakes at 160° Celsius for 15 minutes. For the chocolate ganache: Pour the fresh cream into a clean container and boil it for 7 to 8 minutes, stirring constantly. Add the dark chocolate and cocoa powder and stir until the chocolate melts completely. Take the baked cupcakes out and let them sit at room temperature for 2-3 hours. Do the same for the ganache. Once both are at room temperature, take a piping bag, attach the star-shaped tip and transfer the chocolate ganache to it. Pipe the ganache over the cupcakes; decorate with chocolate chips.

customer speaks

Shaily’s Belgian Chocolate Cupcakes are so soft, delicious and creatively personalized that you can’t stop at just one. I can confidently say that she bakes the best homemade cakes in our town.
Mala Gandhi

When I got promoted, I ordered dozens of cupcakes and fell in love with her Belgian chocolate truffle. My colleagues and I regularly order from Shaily.
Zalak Soni

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