Being a home-baker is filling some empty spaces inside me that I didn't know I had.
All the things that I have lost and achieved in the past year seem of little consequence now, like the scales have been balanced.
So I'm a student at the Catering College in Bombay. I graduated last May from St. Xavier's with a BMS degree of very little value to me. I've always been baking but didn't ever have the confidence to actually charge people to eat my food. Joining this course has given me just the shot of confidence that I needed.
I took a Sugarcraft and Cake Decorating course too. Bit heavy on the investment side but worth it completely. So I've stared taking orders now!
It started with the Church Fair last week. Sold 4 dozen cupcakes!
And since then I've been posting as many pictures as I can, trying to show people the work I do.
This is Madeira cake that I made in class. Fine-crumb cake moistened by rich Madeira accentuated by tangy candied peel.
All the things that I have lost and achieved in the past year seem of little consequence now, like the scales have been balanced.
So I'm a student at the Catering College in Bombay. I graduated last May from St. Xavier's with a BMS degree of very little value to me. I've always been baking but didn't ever have the confidence to actually charge people to eat my food. Joining this course has given me just the shot of confidence that I needed.
I took a Sugarcraft and Cake Decorating course too. Bit heavy on the investment side but worth it completely. So I've stared taking orders now!
It started with the Church Fair last week. Sold 4 dozen cupcakes!
And since then I've been posting as many pictures as I can, trying to show people the work I do.
This is Madeira cake that I made in class. Fine-crumb cake moistened by rich Madeira accentuated by tangy candied peel.
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