Delhi is a haven for people with sweet tooth. Not because of the sweet shops you find in every corner of the city, but for homes that serve some freshly baked cakes, cookies, muffins and homemade chocolates. And somewhere, these homemade delicacies have edged over desserts served at any fancy restaurant or big brand bakery.

Many people prefer to place a cake order with next-door baking experts than hunting down new outlets every time.
Mala Bindra, a hobby baker who started baking cakes for parties within the family some 20 years ago, got into the business when she realised people favour cakes baked at home. “Homemade cakes are a big hit because they simply taste better. The ingredients are pure and not adulterated with improvers. Good taste and pure ingredients win every time,” says Mala, who dishes out an array of chocolate cakes, teacakes, cheesecakes, chocolate mousse and tiramisu from her house in Vasant Vihar.
A graphic designer turned bakery expert, Abha Kohli is providing homemade cakes, cookies, cupcakes and handmade flavoured chocolates since 2006 from her Maya Homemade Chocolates, and she agrees that purity is the key factor that people look for in homebaked products. “When I started out, I was very clear that I wanted to create honest, healthy products which would have no artificial additives, preservatives etc, just the way our mothers would make for their families. Everything will be made fresh, on order, with the best ingredients. I think this is what attracts people, and connects with their need for indulging their sweet craving, but in a healthy, guilt-free way,” says Abha, who bakes at her house in Vasant Kunj and supplies on order.
The best part is homemade cakes are not just limited to good old pineapple, chocolate or black forest cakes, there is an all-new variety on offer. Two-year-old home enterprise Dessert Carte, run by Rashma Sud, has some exotic options to select from. Rashma bakes oat bran cake, yoghurt brownie cake, corn custard pudding, eggless tiramisu, dates and walnut muffins, oat muffins, muesli bars, cherry honey bars, wheat oat cookies, oatmeal cookies, chocolate cookies to name a view. “People prefer to order from us because we offer good quality and stuff. Also, I customise my desserts not according to the look but according to the customer’s needs. If my customer is diabetic, I use artificial sweeteners. And if a person is obese, I use different kind of flour like ragi. And I don’t use butter and oil. I use rapeseed oil and olive oil in my desserts, and make use of natural sweeteners like palm sugar, brown sugar. No refined white sugar goes into my desserts,” says Rashma.
Word of mouth helps such home bakeries stay in business. “It (word of mouth) works best in this business. There will always be big names around and they will make more money but people know they will get good flavour here and not a fancily decorated cake. Good taste and pure ingredients win every time,” says Mala.
Unlike olden days, homemade cakes certainly look better. “Now one only has to look around and see how many excellent home-bakers are producing cakes which can give any top bakery a run for their money. In fact some cake decorators are doing a far better job than commercial establishments,” explains Abha.
So, all one needs to do now is dial a home bakery and place an order. But make sure to give these bakers enough time to make the right preparation for freshly baked cakes.

Rich Chocolate Mousse Cake
Ingredients
4 egg whites
½ cup (110 gm) sugar
140 hazelnuts
2 tbsp cocoa powder
250 gm bittersweet chocolate
4 egg yolks
1/3 cup (70 gm) sugar
¼ cup + 1 cup cream

Method
Preheat oven to 350 deg F. Line the cake tin with non-stick paper and grease it.
Whisk the egg whites until stiff, gradually add the sugar and whisk well. Mix with finely ground hazelnuts and cocoa powder.
Bake at 350 degrees for 15 minutes. Cool the cake.
Melt finely chopped dark chocolate over hot water. Beat the egg yolks with 2 oz sugar until white. Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks.
Fold in melted chocolate.
Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture. Transfer to the cake tin, and place in the refrigerator for several hours.