What is the idea behind the name of your venture ‘Sumeru Creations’? Share your baking journey.
Prasanna Ravikiran: I have various skills such as Tanjore painting, Oil painting and Mehendi. My knowledge of arts leads into the baking field in the year 2007 started as a hobby become a passion. I learned basics from few institutes and out of passion established self as sugar artist on how to pipe buttercream flowers, working on pointillism, sugar cookies & mastering whipping cream based in Hyderabad, India. “Sumeru”_ refers to the greatest mountain amongst all. I would like to be innovative, unique and provide excellent services to my students and clients, hence the name of my venture _”Sumeru Creations”.
Out of all the Indian mithai fusion you have made, what according to you is more delicious? How exciting is it to create such kind of fusion in desserts?
Prasanna Ravikiran: Rasmalai and Malai Kulfi are the best Indian flavoured cakes I love the most. Seeing many home bakers working on these Indian flavoured cakes, I started presenting them in my unique style. I have developed these flavours in the form of chocolate truffles and travel cakes. When improvising, I was a bit nervous about how successful they would be but surprisingly they were a huge hit.
You are highly specialised in the bakery. Around how many cakes have you made till now? Which bakery product do you love getting involved in?
Prasanna Ravikiran: I have baked more than 10000 cakes of various varieties to date. My favourite ingredient is butter and love creating beautiful buttercream flowers and replicating on my favourite pointillism cakes.
Bakery world is not only about cakes and cupcakes, please tell us more items that are part of the bakery world and loved by your customers?
Prasanna Ravikiran: In addition to wide varieties of cakes and cupcakes, we make desserts jars, sugar cookies, macarons and chocolates. They are highly demanded and receive orders from clients on theme-based sugar cookies, macarons and chocolates along with cakes. Dessert jars are the most demanded as return gifts.
You generally carve and or replicate pictures of celebrities and famous personalities on your pointillism cakes. What made you start this and how do you do it? How much time do you take to carve these pictures on the cake?
Prasanna Ravikiran: Pointillism is a fine art of placing dots. Having an art background and passion to replicate my painting skills on cakes lead me to start working on pointillism and established self as an expert by practising consistently. To complete a cake, it takes nearly 7 – 8 hours.
How difficult is painting on the cake rather than otherwise? How different is the cream used when you paint the cake and which brand’s cream do you prefer to use?
Prasanna Ravikiran: Painting on the cake is very easy when you know how to control the brush. I generally prefer Tropolite cream for covering cake & working on the technique.
You have an expertise in making palette knife flowers themed cake, where did you get an idea of making such a themed cake? Do you use a knife while decorating these cakes and which brands of knives do you prefer to purchase?
Prasanna Ravikiran: My painting skills and constant practise leading to making a variety of themed cakes not limiting to palette knife flowers. I do use a knife while decorating these cakes but the brand doesn’t matter if we know how to handle.
As a baker, how different is it to bake and decorate a cakesicles as compared to cake pops?
Cakepops and cakesicles are almost the same. Both differ in shape.Cakepops we can develop in any shape as per the theme. Cakesicles we develop on the flat surface.
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