For Mumbai-based residence baker Anisha Berlia, the lockdown got here as a possibility to revive her past love, baking. “Throughout the lockdown, I was experimenting with various recipes. Last year I hardly got to bake,” says Berlia. The baker’s household helped her supply components and gear to convey her recipes to life. “Almost five times a week, I would send my cakes to friends and family to taste. When I got an encouraging response, I started taking orders in July,” she shares.
Now she has a house kitchen within the floor ground of her home, the place she bakes scrumptious, attractive trying cakes underneath the model title, The Sweet Life by Anisha . If you scroll by her social media, you can see superbly adorned cakes that require many hours of handwork. And Entremet, the method she makes use of, truly means candy course served after the cheese course. It includes creating multi-layered mousse-primarily based cakes with numerous complementary flavours and ranging textural contrasts. “I was always interested in art as a subject. Baking cakes has given me an exciting opportunity to play around with colour combinations, textures and flavours,” she says. Talking about Entremet, she says since every cake has 4 or 5 layers, it takes a couple of day to make all layers. All textures are enveloped by mousse and frozen in a single day. Next morning spraying, glazing and ornament is finished.
Berlia began baking on the age of 16. She went to the Culinary Institute of America in New York and the French Pastry School in Chicago, US, to pursue her ardour. Her recipe for a perfect cake is easy: no sugar-primarily based ornament, top quality, contemporary and flavourful components and a giant dose of aesthetics to please the eyes.