Hello , I am Tasneem , a baker and a cake artist by profession!

I started out as a novice , looking for that perfect recipe to bake a humble cake for  my son’s birthday little did I know that I’d be doing that for a living some years down the line. Not knowing what the future held for me I churned out cake after cake for family and friends and friends of friends alike, until one day I got a call confirming my first commercial order..and after the fab feedback I got, there really was no looking back. Foraying into the world of designer cakes and pastries have only deepened my love for sugar art. Having said that, I started with absolutely no formal training whatsoever in this field. Being a completely self taught baker , growing up watching my Mum prepare lavish meals and bake an occasional cake or two back then. A thorough believer of the phrase ” you never stop learning ” , each cake has taught me something new and has been a great learning experience in itself.

 

After almost a year into business I felt the urge to polish and hone my art and I promptly enrolled to be trained under Handi Mulyana from Australia and later under the tutelage of Faye Cahill ( my idol) also from Australia . Attending workshops with these artists have also brought about a change in the way I think and envision my cakes now, yes the learning is not over yet, looking forward to lots more.

Running a business venture that too home based , I would say is challenging to say the least , here one does not have the option of stepping out of the house and work just focused on the project undertaken. Here I have to multitask my responsibilities as a home maker and a professional, my responsibility as a mother comes first and then my work , but these things cannot be explained to the client who expect their every penny’s worth, and rightly so. Thankfully for me, I’ve learnt to juggle quite well. And speaking of clients , I would say mine are God send, well most of them , yes there have been a few tough cookies , but they’ve all come around and today we share an excellent rapport.

 

The most loved flavor going out of The Chocolate Factory you ask…ummm , would have to be the moist Belgian chocolate cake in terms of popularity, but one cake that has catapulted us into limelight is my Japanese Cotton Cheesecake, nobody who’s ever had it has ever forgotten the taste of it! Apart from these dessert cakes, I love working with fondant , as sugar art is my first love ,I keep  trying my hand at new techniques! 

 

My favorite cake style would definitely be the tall double barrel cakes , I love creating these tall beauties , this has really helped me unlock my potential and even made people sit up and take notice! 

My favorite flavor ? You seriously think that after all that caking I can devour cakes just like the way I did as a kid?? No, really, I definitely don’t crave for cakes that much , but when I do eat, it definitely has to be a lemon chiffon, a tiramisu or my Japanese cotton cheesecake ! 

 

I still consider baking to be therapeutic and sharing my knowledge through teaching gives me utmost satisfaction, The Chocolate Factory is coming of age now and we have dabbled into teaching as well , conducting workshops for all ages is something I really look forward to.

 

My advice to all those aspiring to start their own dream ventures and commercial kitchen? If you have the passion , nothing can stop you. Just don’t give up , learn how not to quit, no matter how difficult the situation maybe ! There have been times when i almost gave up baking , but the next day I always got up with a new resolve to strive to be better at my work ! Also practice makes you perfect, so practice your art or train yourself either by self learning or under an expert! 

 

Hoping my story inspires many more out there to pursue their dreams and turn them into realities!