Swheta Mutreja Aggarwal

Swheta Mutreja Aggarwal is the founder of Kookie Cake Crumble, a brand renowned for its exquisite eggless baked treats and wholesome dishes. Her love for baking was nurtured from a young age, inspired by her father’s passion for cooking and her aunts’ baking expertise. By the age of 17, Swheta had already made a name for herself, supplying butter cookies, almond rocks, and nougat baskets.

Swheta’s willingness to experiment and her commitment to meeting her clients’ diverse needs keep her motivated and her offerings fresh. There’s never been an instance where she has turned down a request to try something new, and this openness to innovation is what continues to set Kookie Cake Crumble apart.

When did you come up with Kookie Cake Crumble? Which year? Where is it located exactly?

Just before the lockdown, I made the decision to step away from my career in Public Relations and pursue my true passion for baking and cooking. In January 2020, I took my first step by enrolling in an eggless baking course at the School for European Pastry. This came after I had already completed a diploma 18 years earlier at the Sophia School of Polytechnic. As a home baker, I started from my kitchen on Napeansea Road.

When the lockdown hit, a close friend reached out to me, explaining that her usual baker was out of town. She asked if I could make a healthy tea cake for her. Although I had never baked anything healthy before, I decided to take on the challenge. I experimented with different recipes every day, and through a lot of trial and error, I perfected a vegan dessert. I ended up making these treats in dessert bowls for her 50 friends, and from there, word of mouth helped me grow.

Please name at least 5 best sellers from your menu. And tell why they are popular.

1. Chocolate Chip Teacake
2. Nutty Nutella Cupcakes
3. Creamy Corn Vol Au Vents
4. Biscoff Cheesecake
5. Cheese Platters

Who is your target customer and how do you reach out to them?

Our target audience is anyone who appreciates good food. Since all of our food and desserts are eggless, we’ve seen our customer base grow consistently. Our unique selling point lies in our ability to create innovative dishes and offer customization options that cater to people with dietary restrictions.

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Future plans?

I plan to open a cloud kitchen, a café, and a specialty Sindhi food restaurant, each with its unique focus. Additionally, I aim to create a brand dedicated to catering to individuals with special dietary needs, including those who suffer from allergies and other health conditions. This brand will focus on providing delicious, safe, and nutritious food options for people with specific requirements, ensuring that everyone can enjoy great food without compromise.

When are you happiest?

My happy place is undoubtedly the kitchen! There’s nothing more rewarding than the thrill of crafting something new with every dish. It’s where I experience both peace and excitement, as I experiment with flavours and techniques. Watching others enjoy the end result and knowing that my creations bring them joy is truly fulfilling. For me, it’s all about connecting to the essence of food—whether it’s in the creative process, the act of sharing meals, or simply savouring the goodness of quality ingredients.

At work which is your most challenging activity and why?

Establishing my brand came with its own set of challenges, particularly in sourcing high-quality ingredients. I encountered a lot of trial and error with various products, and I faced issues with trained staff leaving unexpectedly. Additionally, marketing, sales, and public relations play a significant role in building a successful brand. I strongly recommend using only the best quality ingredients and never compromising on quality, as this truly makes a difference in the final product. Cooking or baking with love is essential. Maintaining hygiene is also a critical aspect of the food industry; I ensure that my staff is regularly trained on fundamental practices, such as washing their hands before starting any cooking or baking. This is non-negotiable! Furthermore, it’s important for your brand to be FSSAI approved, and you should consistently monitor the quality of the food being produced.

Have you ever thought about creating vegan desserts?

We specialize in vegan desserts, and at SEP, we were taught the science of baking, which allows us to create and invent our own unique recipes. I also took a vegan course to better understand the principles of veganism. As a result, we have regular clients who order vegan cakes from us, and our Orange & Dark Chocolate Cake is a crowd favourite.

What is your advice to aspiring entrepreneurs in the food industry?

When you pour love and hard work into whatever you do, success is sure to follow! If you’re passionate about baking or cooking and feel happiest in the kitchen, then the culinary world is where you truly belong. There’s always something new to learn, and I continue to invest in my education.

Recipe of Orange Almond Cake

Ingredients:

For the sponge:

All Purpose Flour – 2 cups
Baking Powder – 1.5 tsp
Baking Soda – 1/2 tsp plus a pinch
Butter – 1/2 cup
Granulated White Sugar – 3/4th Cup
Orange Zest – 1 Orange
Orange Juice – 1 Orange
Vanilla Extract – 1 tsp
Yoghurt – 3/4th cup
Milk – 1/2 cup

Others:

Whipped Cream with Icing Sugar – As per your liking
Fresh Orange Segments for the garnish.
Roasted Almond Slivers for the garnish

Method:

• 1. In a mixing bowl, whisk the butter and vanilla together. Then slowly whisk in the sugar, 1 tsp at a time. Till fully incorporated.
• 2. In another bowl add the yoghurt and the baking powder and baking soda and let it rest for 10 minutes.
• 3. Then add the milk, orange juice and rind.
• 4. Mix all the wet ingredients together.
• 5. Then sift in the flour and give it a good mix. Do not over mix.
• 6. Line a 6 inch cake tin with butter and parchment paper. Preheat the oven for 10 minutes.
• 7. Transfer the cake batter into the tin and bake @180 degree for 35 – 40 minutes till the toothpick pricked comes out clean.
• 8. Transfer the cake to a wire rack and cool completely.
• 9. Slice the cake evenly in the centre and divide into two equal halves.
• 10. Put a dollop or two of the cream between the layers and the top. Apply the cream on the sides too. Garnish the sides with the Roasted Almond Slivers and garnish the top with some extra whipped cream and fresh orange segments.
• 11. Refrigerate over night and voila! Enjoy this scrumptious cake at a birthday celebration or any other occasion. It’s sure to be a crowd pleaser!