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    vanilla bake cakes

    Ashel’s Baking Heaven offers experimental flavours and exciting combinations

    Baking obsessively since she was 10 — first with pressure cookers and then conventional OTGs, Ashel Sandeep turned her passion into a business five months ago, six months after she moved to Bengaluru. “My mom was a gifted baker and I’ve taken after her.” she shares. A former national-level tennis player in the under-15 category, an injury took her off the circuit for two years. “Getting back on track would have been hard though I had relocated to Chennai to focus on my game,” explains the 27-year-old who has played Sania Mirza. She then channeled all her energy into baking.
    In the oven
    Sandeep’s first clients were her family and friends, then word spread and orders started pouring in. “So I dived into it with wild abandon,” laughs the software engineer. Her signature creations include red velvet, devil’s food, vanilla bean latte, midnight pumpkin, carrot and fruit-based strawberry and pineapple cakes. Each one has a surprising twist, perfected after stringent experimentation. The classic red velvet gets a splash of coffee, while the devil’s food cake — the evil twin of angel’s food cake — uses Callebaut chocolate, which she sources from the US. The midnight pumpkin combines pumpkin and dark chocolate with a meringue frosting. Customers are encouraged to mix and match flavours—whipped cream, caramel, chocolate and vanilla buttercream, cream cheese, ganache and fondant. The health obsessed can also opt for the organic versions.
    Orders to be placed a week in advance. `700 upwards. At Whitefield. Details: 9008164962
    —Rashmi Rajagopal

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