Whipping up a treat

There was a time when cakes were made in pressure cookers and chocolate syrup and Gems were used as finishing. But now, baking is nothing less than an art that is valued for its fine finish.

Whether it is the various types of icing or bases, bakers carefully choose their ingredients to create a piece that is unique to them.

With that in mind, Rishika Chengappa and Sindhuri Pradeep started ‘Whip it Patisserie’ six months ago. Rishika says that it was their love for baking that brought together. “Baking has always been my passion but I thought if I turned it into my career I would start hating it.

So I tried everything else for a year, from corporate communication to film. Then I realised that I can’t do anything except baking for more than two months! It’s something that I’ll never get bored of. It has its trends - there was a macaron phase, a red velvet phase...there’s always something to do.”

She add, “This is something I’m passionate about, so I attended a six-month diploma course at Lavonne, then did a three-month internship at the JW Marriott. Then I worked there for three more months. It was during this time that I met Sindhuri through a mutual friend and we realised that we wanted to start our own business.”

Sindhuri, on the other hand, is a self-taught chef. “I’ve been baking at home for the past two years. I pick up recipes on the internet and try them out.”

Whether it’s a simple chocolate cake or carrot cake, or something innovative like a ‘banoffe tartlets’, ‘Whip it Patisserie’ puts its own special touch to it. “We don’t like to use existing recipes. We prefer making up our own, and since Sindhuri has experimented so much, we use many of hers,” says Rishika. Working out of Sindhuri’s house, they customise cakes and add their touch of ‘magic’ to the delicacies.

“Right now, we don’t have the finances to open up a store so we only do orders by the bulk. Or else it doesn’t work out for us,” says Rishika. “Our aim is to make desserts that you don’t get easily in the city. You get the same thing everywhere these days...we just customise it according to a person’s preference. We did a lot of research and came up with the menu. We are soon planning to come out with wheat-based, sugar-free desserts because many of our family members are diabetic or health-conscious,” she adds.

The two complement each other well. Rishika says, “I tried to be bossy at first because I thought I was better, and she hated it. But I realised that she is really good. She has tried out everything so many times and has perfected it.” Sindhuri says, “I learnt a lot from her...I’m able to finish a cake better now.” Combining their skills, the two make art a tasty affair. For details, call 9886193974.