Meet One Of India's Most Talented Cake Artists, Megha Kwatra Madan

Megha Kwatra Madan is a name that’s making serious waves in the world of cake artistry. Known for her jaw-dropping designs and out-of-the-box techniques, she’s not just baking cakes, she’s creating edible art. Recently crowned Cake Designer of the Year at the D’Licious Mag Awards in the UK, Megha has become one of India’s most celebrated and internationally recognised cake artists.

What makes her story even more amazing? She started as a dentist! But her love for creativity led her down a completely different path. Today, she’s the powerhouse behind Studio Cake O’Luv in Delhi NCR, where she’s reimagining what cakes can look like and taste like. With titles like Master Cake Artist of Asia 2024 and Wedding Cake Artist of India under her belt, Megha is setting the pace.

She’s also all about sharing the love. Through her workshops and masterclasses across India and abroad, she’s been inspiring a whole new generation of cake artists to think big and dream even bigger. And when she’s not teaching, you’ll find her on the jury panel at top competitions like the Master Cake Artist challenge by the Institute of Bakery and Culinary Arts. Megha’s passion, creativity, and dedication are what truly make her a standout in the baking world.

The Style List sat down with Megha Kwatra Madan, India’s reigning Cake Artist of the Year, to talk edible fashion, surreal sugar florals, and how she turned her passion into global cake artistry success. From recreating Manish Arora’s iconic couture in fondant to sculpting lifelike florals that look plucked from a botanical garden, Megha shares how she’s redefining cake design in India.

Your cakes are like edible art! How do you dream up such unique designs?

My inspiration comes from everywhere, like fashion, architecture, nature, textiles, and sometimes even poetry. I often translate emotions or personal stories into edible art, so each cake becomes a canvas that reflects more than just visual beauty. I like telling stories through my art.

What’s a cake trend you love right now? Any trend you think needs to go?

I’m loving the shift towards modern minimalism with high-impact textures and bold structure. And the use of edible flowers—it allows the form to shine. As for trends to retire, I think cakes overloaded with non-edible decor or excessive artificial elements need a break. Let’s bring the focus back to craftsmanship and taste.

What’s the most bizarre cake design you’ve ever created?

Hands down, it has to be the fashion-themed cake I made in 2016, inspired by a stunning Manish Arora dress worn by Katy Perry. The moment I saw that dress, I knew I had to bring it to life in cake form. The lower half was real cake, while the upper bodice was sculpted from Rice Krispy Treats, covered in fondant, and completely hand-painted strips with edible colours just like on the real dress. This process took me over 20 hours (and gave me a major backache I still remember!). Back then, no one in India could imagine a fashion-themed cake like this. It wasn’t just about replicating a dress, it was about pushing creative boundaries, making an edible couture statement. And when Manish Arora himself came across my profile and liked the cake, it felt surreal. That cake turned heads, got featured in the very first issue of Cake Masters India in 2017, and truly marked my arrival as a cake artist in the country. It may have been bizarre—but it was bold, unforgettable, and incredibly special to me.

How do you achieve realistic textures, like marble, wood, or fabric effects on cakes?

It’s a blend of technique, patience, and a deep love for detail. I often use a mix of hand painting, cocoa butter, edible dusts, wafer paper, sculpting tools, and layering techniques to mimic real-world materials. The key is not to rush. It's like painting with sugar.

What’s the most unexpected flavour combo that turned out amazing?

Lemon thyme with honey mascarpone—it was fresh, earthy, and had a beautiful aromatic depth. It became an instant hit with clients looking for something different from the usual chocolate-vanilla palette.

Would you ever experiment with something wild like wasabi or blue cheese in a cake?

I love pushing creative boundaries. I believe every flavour has a place, it just needs the right balance and pairing. A dark chocolate and wasabi ganache? I’m game, as long as it excites the palate.

What’s one cake technique that took you forever to master?

Creating realistic edible flowers, especially with delicate petals, natural movement, and lifelike veining. It took me years to truly master the art. Sugar flowers require precision, patience, and an eye for organic imperfection. Each petal is shaped, thinned, and dusted by hand, and sometimes a single flower can take hours. But the beauty they bring to a cake is unmatched—they literally elevate the entire design. Today, they’ve become one of the most defining elements of my style, but getting there was definitely a labour of love. It requires extreme precision and can be painstakingly time consuming. But once I got it, the results were so rewarding.

Any last-minute cake disasters? How did you fix them?

Plenty of them to be honest. Once, a tier slipped during transport. I had to reconstruct it at the venue, using extra florals and piping work to camouflage the damage. Crisis management has become an unexpected skill in this profession now.

With AI and 3D printing entering the food world, do you see technology shaping the future of cake design?

Technology offers exciting possibilities like 3D-printed molds, AI-assisted designs, and even edible printing—these are transforming how we think about cake art. That said, the heart of a handmade cake, the imperfections and soul, can never be replaced.

Are there any international cake techniques or styles you’d love to explore in your work?

I’m intrigued by Korean buttercream florals and Russian edible modelling techniques. They both require finesse and carry such cultural richness that I’d love to incorporate them with my own twist in future designs.

What’s next—any dream collabs or exciting projects ahead?

Yes! I’m working on an international cake collaboration inspired by global textiles, and I’m also taking my Aesthetic Cakes Masterclass to a few new countries. I’d love to collaborate with fashion designers someday to merge couture with cakes.

If you could design a cake for anyone—real or fictional—who would it be?

Oh, I’d love to design a cake for Daenerys Targaryen from Game of Thrones. Something ethereal, powerful, and layered with symbolism. A towering cake with dragon scales, fire textures, and delicate sugar roses—just like her, fierce and graceful.