Brownie boxes
Eight flavours to a box, cut small enough to keep reaching for. Eggless throughout.
Jaipur & nearby
Handcrafted,personalisedcakes by Swati
Every cake is designed with you and made by hand — one at a time, by the person you are talking to. No catalogue, no middleman, no two the same.
Diploma in Patisserie, Le Cordon Bleu London
Opens a message on Instagram or WhatsApp — whichever you prefer.
What’s the occasion?
Start with the day.The cake follows.
Nothing here is off a shelf. Pick the closest thing to your day and I’ll show you what that has looked like before — then we make yours nothing like it.
The cakes
Every one made once
This is the real catalogue, pulled straight from Instagram — so what you see here is what came out of the kitchen, in the order it was made.
Seen something close to what you had in mind? It never has to be exactly this — that is rather the point.
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WeddingsBirthdaysMilestonesSugar flowersPâtisserieEggless bakes
Signature cakes
The ones I stillthink about.
01
Sugar peonies in blush
Peonies, ranunculus and a hundred sugar petals, every one shaped by hand. For Priya & Aman.
02
Ivory silk, four tiers
Ivory buttercream, four tiers, textured like raw silk. Delivered to the ballroom at seven in the morning.
03
Blush tower
Five tiers of blush under the lights. The flowers ran all the way up the back where nobody sees them, which is rather the point.
None of these can be made twice — but any of them is a reasonable place to start a conversation.
A second craft
Sugar flowers,petal by petal.
Baking is my most favourite thing to do, and sugar crafting is my second love. Paste, wire, dust, patience — every petal and every edible topper made from scratch, no moulds and no shortcuts, and no two flowers the same because hands don't work that way.
Shaped by hand
Every petal cut, veined, thinned and curled one at a time. A single peony can take an evening.
They keep
Sugar flowers do not wilt. Lifted off the cake and kept dry, they sit on a shelf long after the day is over.
Made to your palette
Matched to the dress, the invitations, the room — not to whatever the florist had that morning.
Now a pastry chef
Not only cakes.Pâtisserie too.
A Diploma in Patisserie from Le Cordon Bleu London changes what comes out of a kitchen. Alongside the cakes there is now a smaller, sweeter range — the things you send, share and finish standing up.
Dessert boxes
Made for sending rather than serving — birthdays across town, thank-yous, festival gifting.
Traybakes & slices
Red velvet with cream cheese, salted caramel, chocolate. Cut into squares, gone by evening.
Grazing spreads
For the table that needs to look generous before anyone has taken anything.
Ordering for an office, a festival, or a box that needs to arrive somewhere on a particular morning? Say so and we’ll plan it.
The chef
You’re talking to the person who bakes it
I’m Swati. I started baking at home in 2014, taught myself for eleven years, and then went and did it properly — a Diploma in Patisserie at Le Cordon Bleu London. Every cake here left my kitchen, one at a time. When you message about yours, it’s me replying.
- Years of baking
- 12+
- years of baking
- Cakes at a time
- 1
- cake at a time
- Year of the diploma
- 2026
- Le Cordon Bleu London diploma
How it works
One messageis all it takes.
There is no order form and no checkout. Every cake starts as a conversation, because no two of them are the same and a dropdown menu has never once described what someone actually wanted.
01
Send a message
Instagram or WhatsApp, whichever you already have open. Tell me the occasion, the date, and roughly how many people.
02
We design it together
Bring a photograph, a colour, a half-formed idea, or nothing at all. I sketch, we adjust, and you see where it is going before anything is baked.
03
Confirm and bake
Once the design and date are agreed, the slot is yours. Sugar flowers start days ahead; the cake itself is made fresh in the last 48 hours.
04
Collection or delivery
Delivered set up and ready, or collected — whichever suits the day. Tiered cakes travel assembled wherever possible.
Lead time
3weeks
A comfortable minimum for a tiered or hand-decorated cake. Wedding work with sugar flowers wants longer; a brownie box often needs far less. Ask even if your date is close — sometimes it is fine.
What it costs
Quoted individually.
Price follows the design — the number of tiers, how much sugar work it carries, and how many people it has to feed. Tell me the occasion and the rough size and you will have a figure the same day, before anything is committed to.
Jaipur & nearby. Delivery across the city; collection welcome.
So — what are we making?
You’ll be talking to Swati, not a booking system.