The Bake Junction

20/10/2025

07/04/2025

A recently made pineapple cake for ana anniversary celebration.

Flavour - fresh pineapple

31/10/2024

A very Happy Diwali from The Bake Junction family! May this Diwali illuminate your life with health, wealth and prosperity.

25/09/2024

Vanilla Coffee Marbled Pound Cake - perfect to go with your piping hot coffee !

Do you know pound cake is one of the simplest cake to make. Traditionally it was made of 1 pound each of butter, sugar, eggs and flour and hence it was named 'pound cake'. But of course once you master the basic recipe you can improvise and make your own versions!!

Would you be interested to learn such classic cakes in an online class. Let me know in the poll

31/07/2024

https://www.instagram.com/reel/C-F4eFZIGH3/?igsh=Y3h3MDNnN2N0Zzky

30/07/2024

Cake made for a young lady for whom I have been making cakes since she turned 10!!

Flavour - Mocha Salted Caramel Truffle

28/07/2024

https://www.instagram.com/reel/C9-UzTRozlO/?igsh=NTlpb3VyaWs2emRp

08/07/2024

Recent cakes made for special birthdays!

Flavours: Mango coconut and Orange Cardamom.

24/06/2024

Sunday evening well spent baking and devouring this 3-in-1 pizza 😀

An important reason to learn to bake breads at home! You can customize your breads - just like this fully loaded sourdough pizza with 3 flavours on 1 pizza.

23/06/2024

https://www.instagram.com/reel/C8jkTxGI8CG/?igsh=N3B4ODl4ZzVldDd1

30/03/2024

Slow and Steady Wins the Race!

Wanted to share a message I received from one of my sourdough workshop students ( swipe left) and some of my thoughts regarding the same.

Whenever I take Basic Sourdough baking workshops, students ask me why I teach breads with Maida/All-Purpose/white flour and not with Wholewheat flour.

My answer always  is that as this is a basic class I expect students to be totally new to sourdough baking and most of the times even bread baking. For the beginner, baking bread with Maida or white flour is like learning the ABCs before you learn to Read and write.

I cannot stress enough that Bread Baking is all about understanding the process and technique and it is much easier to understand this when you bake with Maida/All-purpose/white flour. Once you master this process you can (and you should) easily move on to bake any kind of bread with any flour you wish to!

》Some understand this, accept my advise, learn and master the bread baking process and then move on to baking with whole grains/millets and succeed- Like my student has done (swipe left to see her message)...so proud to see her progress!

》Some get upset and do not join the class. Their loss!

》Some try to bake with wholegrains right from their first bread after the class. While a few are resilient and succeed , majority just fail and give up because they have not mastered the process first.

I completely agree that the entire goal behind baking bread from home is one should be able to make healthier breads with wholegrains. I am just saying that this needs some patience and practice. Learn your ABCs first - understand the process and slowly achieve your goal. Afterall slow and steady wins the race!!

(PS: Of course if someone is already familiar with bread baking process I make an exception and allow them to make wholewheat sourdough in the class.)