The Cake Artist
Dhvani Hindocha
Instagram: @foodstoriesbydhvani
IFEA: What inspired your family to get into the cake business?
Dhvani: The foundation of our cake business was laid 32 years ago by my aunt, Ms. Mrudula Hindocha. She started her journey as a hobby baker and due to fewer options available for cake in a small town of Porbandar opened the doors of opportunities to turn it into a business. Initially there were no good quality eggless cakes available in the town and our eggless cakes started to win everyone’s heart. Later with the increasing demands, me, my brother and father also joined in 2022 to expand the business by taking a home bakery to now a prominent cake shop in a town, Meena’s Cakes.
IFEA: How did the cake business get started?
Dhvani: My aunt started with a small corner in the kitchen with 50 rupees. During those days, one of the bakery owners complained about the lack of good quality eggless cakes to my father who used visit them as he had an agency of renowned biscuit company. This gap in the market and budding interest of baking cakes at home turned out to be the perfect opportunity to start a new chapter. Therefore, from friends and relatives to bakeries and grand celebrations our cakes created everlasting memories. Also, making it fresh and eggless became the USP of our business which gained more trust in the market. Thus, it started to be a part of religious celebrations as well. Earlier, it was difficult to get the adequate resources like specific tools, equipment and materials which resulted in doing some frugal innovations to meet the requirements.
IFEA: Did your family face any challenges in starting and setting up Meena’s Cakes, if yes, how did you overcome them?
Dhvani: Our cake shop, Meena’s Cakes was setup in 2022 that is after covid which brought few challenges. During covid lockdown many home-bakers emerged into the market and also franchise cake shops came up after covid. This created a competitive market for cakes in the town. However, with the decades of experience and trust in the market for good quality fresh eggless cakes with customization helped to stay firm at the centre of the town. Also, working in new environment with different protocols in a shop as compared to home bakery required few strategies to setup the business. It includes shelf life and inventory management, new product development and meeting changing customer demands. Here we ensure the production being carried out in such a manner that no excess stock remains on the shelf maintaining the good quality and freshness in the products. Adopting to various trends helped us to stay updated and meet customer demands. Also, with the increasing awareness and demands, healthy bakes are also added to the menu like whole wheat flour and millet cookies and cakes.
IFEA: Why did you join your family business of bakery?
Dhvani: I am a culinary and art enthusiast. I loved cooking food from a very young age and of course I was seeing cakes all around since my birth. This passion for food paved my way through hotel management studies and later with the combination of my interest in food and art became this version of edible cake decoration which I do today. During my school days, I used to help my aunt in basic fondant cuttings for cake decorating and gradually my interest developed in exploring it more. Therefore, after graduation I decided to join my family business itself and support it with my skills.
IFEA: What skills were necessary to take your work forward at Sugar Diorama and what are some of the things you learned in the process?
Dhvani: Skills necessary to take forward my work at Sugar Diorama were refined modelling skill, fondant handling in different weather and dealing with customer. I started to ship my fondant cake toppers to other cities. This itself brought a pool of challenges with it. Here I was expected to meet the demands of my clients from other cities. Fondant cake toppers are very fragile in nature along with temperature and humidity sensitive. Therefore, shipping was a difficult task where I gradually learned the packaging and handling toppers in such a way that it reaches to client in good condition.
IFEA: Which have been your most exciting projects as a sugar artist and cake designer? Which cakes have given you utmost satisfaction?
Dhvani: For me the most exciting projects are those which push my limits and help me do even better as a sugar artist. In this generation of AI, we get a lot of cake pictures that are AI generated and clients often ask to make similar version in real cake. These kinds of cakes require more refined and appealing work. I love to experiment and craft something different. Thus, I have created many AI inspired fondant cake topperswhich made me work out of my comfort zone.
We often receive feedback from clients that the cake looks even more better than the reference image or we have exceeded their expectations. These remarks and the happy faces of clients give the utmost satisfaction.
IFEA: How do you make the cake look so good?
Dhvani: There are several parameters which elevate an ordinary cake to an extraordinary piece of art. The first part is baking; baking a good cake does not only contribute to good taste but also affects the texture, shape and even rising which impact the overall look. Then comes stacking and filling, which is also equally important to avoid oozing out the filling and giving proper shape to a cake. Providing necessary support and structure like doweling and crumb coating make the good foundation of a cake. Then comes a final icing and decorations. The cake decorations are made and arranged over a cake very neatly and thoughtfully to make it look attractive. We ensure the perfection at every step in preparation which makes the cake look so good!
IFEA: How do you tell stories through your theme cakes?
Dhvani: Storytelling through a theme cake is one of my favourite aspects when it comes to cake decorating. Here I ensure to capture the essence of a character or scene in sugar art which instantly connects and establish a sense of attachment. For example, a girl enjoying on a swing in a garden, the passionate boy playing football, the favourite food, hobby or profession portrayed over a cake. Minor details are taken into consideration to bring life to a cake.
IFEA: If you work with other team members, how do you ensure the teamwork gets results?
Dhvani: Coordination is the key to successful execution of team work. When I work with my team members, I make sure that the expected outcome is clear among the members and the tasks are delegated appropriately. One cannot do all the work by themselves; it should be delegated and that too in an efficient way. Every member has their mastery in particular work and bringing the best and most out of every team member helps to achieve best results.
IFEA: What are the unique selling propositions and special features of your work vis a vis other cake professionals?
Dhvani: Special features of my work are detailing, colour palate and finishing which make my work distinct and attractive. I always make sure that I give my hundred percent and these are the features upon which I often get remarked.
IFEA; Whk are the Indian and international bakers, sugar artists and cake designers you admire?
Dhvani : My most favourite baker and cake designer is of course my aunt.
Some of the Indian and International cake artists and sugar artists I admire are Prachi Dhabel Deb, Diya Pal, Joan Estabillo, Silvia Mancini, Kabilova and Denis Zuev. Their work in terms of thoughtful designs and intricacy fascinate and inspire me.
IFEA: Which are some of the most exciting experiences at exhibitions, shows and competitions?
Dhvani: I love to participate in cake events, competitions and collaborations. Through that I have got the opportunity to showcase my work along with networking and learning from fellow cake artists across India and globally too.
From many such experiences, the one that would like to mention is my first show that I participated in at Aakar Hospitality Expo, Ahmedabad. It was the edible show, ‘The Cake Walk’ happening for the first time in Gujarat by Ultimakes India in collaboration with Aayna cookery club. Having a first show with many renowned cake artists I adore was a very overwhelming and exciting for me. It was a kind of fashion show but with cakes! Before this, when the edible fashion show happened for the first time in India, I was among the audience seeing and manifesting to be a part of it someday and that happened in a most beautiful way. Walking on a ramp for the first time that too with a cake and seeing people cheering for me was such a heart-warming experience. For that show, I made a Garbo cake representing the culture of Gujarat.
IFEA: Any future plans you would like to share?
Dhvani: My future plan is to achieve greater success in the cake industry and showcase my sugar art at global level. I aspire to increase my reach of bakers even more and help them in making their cakes beautiful by providing my hand-crafted cake toppers. Also, I am planning to teach this art of sugar modelling and share my knowledge and skill to other aspiring cake artist.
IFEA: Your advice for aspiring cake artists?
Dhvani: My advice to all the aspiring cake artists would be to stay determined throughout the journey because cake decorating is not just following the recipes but it’s an art and skilled based work which can be mastered with consistent practice. It requires a lot of patience and passion towards the craft to achieve the extraordinary results. Also, adopting the new techniques and trends can significantly help to grow the business and evolve as a cake artist.
