Inside the rise of impossible-to-ignore cakes and the bakers making them worth the splurge

There was a time when a celebration cake was purely ceremonial. It showed up at the end of the party, sang its song, got sliced, and disappeared. Today, the cake arrives early. It matches the outfit, complements the decor, and has texture, colour, and a personality. It is photographed before it is cut—and sometimes admired long after the candles are blown out. Welcome to the era of the statement (sometimes referred to as ‘performative’) cakes—a form of self-expression and some light-hearted show-off.

Across India’s most exciting bakeries, cakes are bidding adieu to their previous status of ‘just a sweet ending’ and unfolding as emotional centrepieces. Sculptural but thoughtful. Visually striking but flavour-forward. Designed to feel intentional rather than just indulgent. And while Instagram may have accelerated this shift, what’s really driving it is something deeper: The way we now approach celebration itself. Post-pandemic, milestones feel more loaded. Smaller gatherings, fewer occasions, and a renewed awareness that moments like these matter.

Too pretty to eat

Many chefs resist calling these desserts performative. At Mumbai’s Maska Bakery, known for its imaginative and joyful preparations, founder Heena Punwani prefers to think of cakes as storytelling tools rather than spectacles. “The drama should come from meaning rather than excess,” she explains, adding that familiar flavours are what anchor even the most unexpected forms. Visually, her cakes often borrow from Bombay’s bakery legacy—soft edges, playful forms, and nostalgic cues—filtered through a contemporary lens. Think layered sponges finished with minimal frosting, sculptural accents, and flavours that feel instantly familiar yet elevated: Coffee, citrus, nuts, spice. A rum ball might return as a sculptural centrepiece, but the flavour remains comforting, recognisable, and rooted. This approach reflects a wider shift in how people are buying cake today. Customers aren’t ordering because an occasion demands it; they’re commissioning because they want the dessert to take the spotlight.

For Mumbai-based Annie of Baked with Love by Annie (informally hailed as Bollywood’s favourite baker), intention often shows up as narrative. Her cakes are known for their soft, romantic aesthetic featuring hand-finished textures, pastel palettes, sculpted piping, and intricate details. Flavour-wise, she leans into crowdpleasers done thoughtfully: Chocolate layered with depth, vanilla that tastes anything but plain, fruit notes that balance sweetness. Fruit and chocolate tart cakes are a specialty. Cakes today, she believes, are part indulgence, part documentation. “People want their cake to frame the memory,” she says, pointing to how mood boards, colour palettes, and references now form the starting point of most conversations. In a world where celebrations live on camera long after they end, the cake gains even more prominence: Something that holds attention in a scroll—and in real life. Social media has undeniably changed the entry point. Many clients now begin by asking how a cake will photograph, how it will sit on a grid, look under warm lights and flash. But aesthetics only get the order. Flavour is what earns loyalty. Especially in cities like Mumbai and Delhi, where diners may be more opinionated and exacting.

That tension between visual impact and culinary integrity is where strong baker identities matter most. At the Delhi-headquartered Miam Pâtisserie, founder Bani Nanda has built her brand by drawing clear boundaries. Her cakes are recognisable for their mould-driven forms and clean aesthetic, but never feel overstyled. They almost look too perfect to touch, until you do. Inside, the flavours are deliberately balanced. Textures that move between mousse, sponge, and crunch. Think winter details like strawberry, rhubarb, and perilla seeds, or bestsellers that blend dark chocolate, salted caramel, galgal zest and more with three-dimensional surface details and surreal glazing. “Trends are temporary. Taste is what brings people back,” Nanda says. The philosophy is simple: One can dress a cake endlessly, but it’s the eating experience that builds trust.

Spectacle and soul

Mumbai-based Blanchette’s Bianca Manik approaches this moment with restraint rather than maximalism. Her designs allude to a rustic and organic aesthetic, favouring texture over polish. Think imperfect finishes, natural tones. Flavours follow the same logic—ingredient-led, nostalgic, and comforting, with a focus on balance rather than excess sweetness. While first-time clients may still lead with visual references, repeat customers tend to care far more about how the cake feels once it’s cut and shared. “A cake being finished within hours is a bigger compliment than one being admired from afar,” she notes. Here, performance is quiet. Their signature gooey Comfort Cake is a prime example. Even established names like Bunty Mahajan’s Deliciae have noted how design-driven cakes have become central to modern celebrations. A foolproof Mumbai staple, Deliciae is known for cakes that look good and taste even better: Reliable, crowd-pleasing, and built to deliver every single time. Their Chocolate Strawberry Gateau is to die for. Clients today are more informed, specific, and willing to invest in cakes that act as conversation starters. “People want cakes that reflect the vibe of the event,” Mahajan says, noting how cakes that match decor, outfits, or themes are no longer unusual—they’re expected.

So, where is this all headed? Surprisingly, not towards bigger or louder cakes. If anything, bakers are noticing a shift towards restraint. Away from overt spectacle and towards texture, nuance, and handmade finishes. Think less engineered perfection and more soul. Cakes that still photograph beautifully (duh), but feel emotionally resonant. The cake has entered its era not as a prop, but as a personality. And in a world where everything is content, that might just be the most indulgent thing of all.

Images: Respective brands 

This article first appeared in the January-February 2026 print issue of Cosmopolitan India. 

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