Learn to bake Instagram-worthy desserts

Workshops and camps that give you a hands on training is one of the in things in the city today. And keeping that in mind pastry chef and Le Cordon Bleu graduate, Anjani Rawat has come up with a series of baking workshops that being this month end.
Apart from the fact that all the desserts taught will be egg less and gelatin free, all the recipes have been curated by Anjani.The participant will get a hand on insight on how to bake whilst Anjani will oversee and go over the nuances of baking in every class. The participant will get the opportunity to do everything themselves whilst Anjani gets the joy of teaching people an activity that is scientifically known to be a stress buster, baking! A pre-planned schedule has been especially designed for each workshop. She will be talking about and instructing how to create her drool-worthy fudge brownies or the famed breakfast cereal cupcakes at the event.
When 11-year-old Anjani Rawat baked her first blueberry cheesecake, the ex-luxury brand consultant did not realize that this would be her second career options many years later. However, after working with luxury womenswear and menswear brands in India and Europe for 11 years, Chef Anjani decided to trade the boardroom for the place that always made her smile, the patisserie.
Anjani thought that her sabbatical from the corporate world would be for a few months. However, those few months have now translated into six years of donning the baker’s hat. From customizing to perfection to understanding her clients need, she put in all her efforts in getting the product right. She is also a graduate in cake decoration at the coveted Le Cordon Bleu in London. She has successfully created a niche market for her international quality egg-free desserts in in Mumbai.
Being a Jain, she specializes in baking eggless cakes and desserts. She confidently vouches that her eggless desserts have no difference in taste as compared to those with the presence of eggs. She realized there was a huge gap for international quality egg-free desserts in the Mumbai Market. Therefore, she spent about a year creating a menu and experimenting with recipes such that one would not miss the egg. She believes that attention to detail is what makes all the difference and therefore she ensures that all cakes are made only a few hours prior to being delivered, a norm that is followed by most Parisian Patisseries.