
The chef
Hello — I’m Swati
I bake cakes. That is the whole of it, and it has been for years.
What began as a passionate dream became a delicious journey. I started Sweet Tooth by Swati simply because I wanted to make cakes, and I wanted to bake all day. It feels like just yesterday that I made the first batch of cupcakes — I was so uncertain, but just the process of making made me so happy.
Baking is my most favourite thing to do, and sugar crafting is my second love. I design custom cakes, wedding cakes and desserts for all occasions, and the toppers you see are made from scratch, by hand, the same as everything else.
Then, eleven years in, I went and did it properly: a Diploma in Patisserie at Le Cordon Bleu London. I already knew how to make a cake people remembered. I wanted to know exactly why the things I had learned by instinct actually worked.
Baking, to me, has never been just about cakes. It is about the connection. It is about the love. It is about creating something with your hands that goes out into the world and makes someone's day a little sweeter.
There have been moments of doubt, and yes, moments of exhaustion — but they have always been outweighed by the joy of seeing a smile over a cupcake, or the excitement in a bride's eyes when she sees her wedding cake.
“To be true to your craft.”
- Trained at
- Le Cordon Bleu London
- Diploma in Patisserie, 2026
- Baking since
- 2014
- Every cake made to order
- Known for
- Sugar flowers
- Eggless buttercream, tiered work
Twelve years
How it got here
- 2014
The first cake
Baking at home in Jaipur, evenings and weekends, around a full-time marketing job. One cake for a friend, then another.
- 2016
It becomes the job
The office job ends. Sweet Tooth by Swati stops being the thing that happens after work and becomes the work itself.
- 2019
Wedding cakes take over
“They have always been special to me and I would love to make the special days more special.” Said in an interview, six years before it became a plan.
- 2025
Le Cordon Bleu, London
Eleven years self-taught, then formal training at last — leaving Jaipur for a diploma in patisserie at one of the oldest culinary schools in the world.
- 2026
Back in the kitchen
Diploma in Patisserie in hand. The same pair of hands, the same one-cake-at-a-time kitchen — with the technique to match the ambition.
Tell me the occasion and roughly when — we can work out the rest together.