Suhani Mahajan, a trained patisserie chef from le Cordon Bleu, london, serves quirky ideas as desserts to her guests. She talks to Divya Kaushik about creating special designs for Royal Enfield fans and layered jar delicacies
It seems the biker community in the capital is getting active on all fronts and growing in size so significantly now, that there are theme cafes and menus designed for them, and special cakes for Royal Enfield fans. Suhani Mahajan has created cakes based on the Enfield and adorned them with quirky graphics to make the dessert different. Just tell her the theme.
Suhani knows to give delicious and innovative shape to your ideas. The fashion designer-turned-patisserie chef opened a bakery store in IDC, last year. It’s called Sugar.dust.
In no time, the place got its regulars, thanks to interesting flavours like blueberry lemon curd, salted caramel chocolate and other ideas that Suhani keeps coming up with.
“We created a dessert jar recently. It is like giving people new ideas on how desserts and cakes can be packaged differently. The idea was well received. Our shortcakes, red velvet cakes, layered desserts sold really well. We packed the jar with a little ribbon on which you could write your personal messages. I created many such jars to go with wedding invitation. With one-liners related to weddings. You have to think out-of-the-box,” says Suhani, who was trained from le Cordon Bleu, london. “I was working as a fashion designer but have always been a great foodie. Whenever I travel, I note food and platters. Presentation interests me a lot. So I decided to do a bakery course from le Cordon Bleu, london. The experience was fabulous. I was so inspired that I wanted to learn everything about cakes and desserts. After completing my course, I got into designing high end chocolates that were presented during the Bridal Asia exhibition in the city. Since then, there has been no looking back. My passion for cakes, cupcakes and cookies got me completely involved. And now I enjoy creating new stuff,” adds Suhani.
She agrees that in the last few years, Delhi has many high-end bakery shops and places where one can get customised cakes and other bakery items. “But you might have noticed that people only demand popular flavours. When I get calls, I try and convince people to try newer ones but they end up settling for chocolate cake. Red velvet has become popular lately and people ask for it while gifting and for other purposes. Blueberry lemoncurd, salted caramel and chocolate aren’t demanded much. I have a team of trained personnel and try everything from the base to the cream.
“The salted caramel is also made by us. While creating desserts, it makes plenty of difference. It is better to create different layers and complete every process with your own hand,” states Suhani, who interned with Hyatt Regency for eight weeks to learn how things happen on a large scale.
She informs, “Another speciality of Sugar.dust kitchen, is our line of premium chocolates made from finest ingredients, with combinations like cereal, smoky sesame, cinnamon, blackcurrant, apricot peach, strawberry oil, rocky road, paan, brownie truffles, bars and more.” They also make sponge cakes.