Buttercream or fondant?
What each finish is good at, and how Bengaluru weather changes the answer.
How big a cake do you need?
A simple guide to servings, so you neither run short nor waste half a tier.
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Notes from Mallige Cake Studio
Guides, care tips and stories from behind the counter.
Inside a wedding cake week
Five days, three tiers and about two hundred sugar petals.
What to send us for a custom cake design
Five details that turn a vague idea into a sketch you will love, and a few that do not matter as much as you think.
Bento cake, cupcakes or a 1 kg cake?
For small celebrations of two to fifteen people, here is how the three options compare on servings, cost and fuss.
Cakes in the Bengaluru monsoon
Humidity, power cuts and wet roads: what changes for buttercream, fondant and delivery from June to October.
How we make a sugar rose, petal by petal
Gum paste, wire, petal cutters and patience: inside the four days it takes to make the flowers for a wedding tier.
Delivering a tiered cake to a Bengaluru venue
Gate passes, service lifts and a cool table: what to arrange with your venue before a tiered cake arrives.
Can you eat fondant? Clearing up a common worry
What fondant is made of, why some people dislike it, and how we keep it thin enough to enjoy.
How a ₹7,800 dinosaur cake is priced
Three tiers, sculpted figures and two days of work: what goes into a themed birthday cake, line by line.
Wedding season dates fill by August.
Hold your date with a ₹2,000 advance, adjusted in the final bill.