Patisserie 180

Patisserie 180 Patisserie 180 excels in exotic desserts and cake. Make your event a tasteful memory with us. Every piece of dessert is crafted with love and passion

👨‍🍳PastryChef | 10yrs+ Experience
✨Top 50 Homebaker
💗Become a Professional Baker in 30 days
✨Online +Offline Workshops

22/08/2026

🎁 Episode 7 — Photography & Reels: Make Your Hamper Instagram-Worthy 📸✨

You’ve created a beautiful hamper… now it’s time to make it look irresistible on camera!😍🎁

In Episode 7 of our FREE Raksha Bandhan Hamper Series, we’re sharing simple tricks to make your hamper photos and Reels look more professional, aesthetic & drool-worthy—even with your phone! 📱✨

☀️ Best Lighting— Use soft natural light
📐 Right Angles— Try top, 45° & eye-level shots
🪄 Clean Backgrounds— Let your hamper be the hero
🐌 Slow-Motion Reveal— Perfect for that luxury feel
🍫 Close-Up Shots— Capture every delicious detail!

Because sometimes, people eat with their eyes first!👀❤️

And remember… this is part of our FREE Raksha Bandhan Hamper Series!🎀

🏆 Watch ALL the episodes because 3 lucky winners will win ALL our workshops absolutely FREE!

Save this reel before you shoot your next hamper! 📸
Comment “PHOTO” if you want more food photography tips. 👇

And don’t forget to:
✅ Watch every episode
✅ Share this series on your story & tag us
✅ Complete the entire series
✅ Register for the giveaway

Your next baking workshop could be FREE! 🎂🏆

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🇨🇦 Eggless Canadian Nanaimo BarsMakes: 16–20 barsPan: 8-inch square panChilling: 3–4 hours🍪 1. Chocolate Coconut BaseIng...
21/08/2026

🇨🇦 Eggless Canadian Nanaimo Bars

Makes: 16–20 bars
Pan: 8-inch square pan
Chilling: 3–4 hours

🍪 1. Chocolate Coconut Base
Ingredients
* ½ cup (113 g) unsalted butter
* ¼ cup (50 g) granulated sugar
* ¼ cup (25 g) unsweetened cocoa powder
* 2 tbsp milk
* 1 tsp vanilla
* 1½ cups (150 g) digestive biscuit crumbs
* ¾ cup (60 g) desiccated coconut
* ½ cup (60 g) finely chopped almonds or walnuts

Method
1. Line an 8-inch square pan with parchment.
2. Melt butter, sugar, cocoa powder and milk over low heat.
3. Stir until smooth and slightly thickened.
4. Remove from heat and add vanilla.
5. Mix in biscuit crumbs, coconut and nuts.
6. Press firmly into the pan.
7. Refrigerate for 20–30 minutes.

🍮 2. Classic Custard Layer

Ingredients
* ½ cup (113 g) unsalted butter, softened
* 2 cups (240 g) icing sugar
* 3 tbsp custard powder
* 2–3 tbsp milk
* 1 tsp vanilla

Method
1. Beat the softened butter until creamy.
2. Add icing sugar and custard powder gradually.
3. Add milk, 1 tbsp at a time.
4. Beat until smooth, fluffy and spreadable.
5. Spread evenly over the chilled base.
6. Refrigerate for another 30–45 minutes.

💡 Tip: Use vanilla custard powder for the classic yellow Nanaimo Bar appearance.

🍫 3. Chocolate Topping
Ingredients
* 150 g semi-sweet or dark chocolate
* 2 tbsp unsalted butter

Method
1. Melt chocolate and butter together over a double boiler or in short microwave intervals.
2. Stir until glossy and completely smooth.
3. Pour over the custard layer.
4. Spread gently without disturbing the custard.
5. Chill for 2–3 hours, until completely firm.

🔪 For Perfect Clean Cuts
Take the Nanaimo Bar out of the refrigerator for about 10 minutes before cutting.
Use a sharp knife warmed under hot water, wipe it dry, then cut. Repeat between cuts.

You’ll get:
Crunchy chocolate-coconut base → creamy vanilla custard → rich chocolate ganache
This is naturally eggless, and the recipe gives you the classic Canadian Nanaimo Bar look shown in your photo. 🇨🇦🍫

Baker's tip: For a more premium bakery-style version, use dark chocolate (55–60%) on top and a little extra vanilla in the custard layer to balance the sweetness.

20/08/2026

🎁 Episode 6 — Pricing Your Raksha Bandhan Hamper

💰Are you pricing your hampers correctly?

A beautiful hamper is not just about adding up the cost of your ingredients! If you want to price your Raksha Bandhan hampers like a profitable business, you need to consider everything. 👇

✨ Product Cost — Ingredients + everything inside the hamper
🎀 Packaging Cost — Box, ribbons, tags, fillers & stickers
👩🏻‍🍳 Labour Cost — Your time, effort & preparation
📈 Profit Margin — Because your hard work deserves to be profitable!

Don’t make the mistake of underpricing just to get orders. Know your costs, calculate your margin and price with confidence!❤️

And remember, this is part of our FREE Raksha Bandhan Hamper Series!🎁

🏆 Watch all the episodes because 3 lucky winners will get ALL our workshops absolutely FREE!

Save this reel before pricing your next hamper! 💰
Comment “PRICE” if you want more tips on pricing your baking products. 👇

And don’t forget to:
✅ Watch every episode
✅ Share the series on your story & tag us
✅ Complete the series
✅ Register for the giveaway
Your next workshop could be FREE! 🎂🏆

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🍪 Eggless Pistachio & Orange BiscottiMakes: 18–22 biscottiPrep: 20 min | Baking: 45–55 minIngredientsFor the biscotti1½ ...
18/08/2026

🍪 Eggless Pistachio & Orange Biscotti
Makes: 18–22 biscotti
Prep: 20 min | Baking: 45–55 min

Ingredients
For the biscotti
1½ cups (190 g) all-purpose flour / maida
½ cup (100 g) caster sugar
½ tsp baking powder
¼ tsp baking soda
Pinch of salt
½ tsp cardamom powder
½ cup (70 g) roasted pistachios, roughly chopped
¼ cup (40 g) candied orange peel, chopped
¼ cup (60 g) melted butter
⅓ cup (80 g) thick curd/yogurt
1 tsp vanilla extract
½ tsp orange zest
1–2 tbsp milk, only if needed

For decoration
100–150 g dark or white chocolate
Chopped pistachios
Extra candied orange peel

Method
Preheat oven to 170°C. Line a baking tray with parchment.
Mix flour, baking powder, baking soda, salt and cardamom powder.
In another bowl, whisk melted butter, sugar, curd, vanilla and orange zest until smooth.
Add the dry ingredients and mix gently.
Fold in pistachios and candied orange peel. If the dough feels too dry, add milk 1 tbsp at a time.
Shape into a long, slightly flattened log, around 8–9 inches long and 3–4 inches wide.
Bake at 170°C for 20–25 minutes, until firm and lightly golden.
Cool for 15–20 minutes. Using a sharp serrated knife, slice diagonally into 1–1.5 cm pieces.
Arrange slices flat on the tray and bake again at 150°C for 10–12 minutes per side.
Cool completely. The biscotti will become crisp as they cool.
Dip one end in melted chocolate and immediately sprinkle with chopped pistachios and candied orange peel.
Let the chocolate set completely before serving.
⭐ Baker's Tips
For extra-crispy biscotti, don't skip the second bake.
Make sure the biscotti are completely cool before dipping in chocolate.
Use thick, non-watery curd for the best texture.
For a stronger orange flavour, add ½ tsp orange essence.
Store airtight for 2–3 weeks.

Viral flavour variation: Add ½ tsp saffron + 1 tbsp milk to the dough and make it Saffron Pistachio Orange Biscotti.

18/08/2026

This Raksha Bandhan, don’t just bake… turn your bakes into beautiful, premium & profitable festive hampers! 🎀✨

Introducing The Art of Festive Hampers – Raksha Bandhan Edition by Patisserie 180! ❤️

A FREE Instagram series where you’ll learn much more than just recipes — you’ll learn how to create, package, price, style, photograph & sell festive hampers like a pro. 👩‍🍳📦

🍰 6 Festive Recipes
✨ Mawa Cake
✨ Gulab Jamun Cake
✨ Makhana Oats Ladoo
✨ Lemon Blueberry Cake
✨ Almond Biscotti
✨ Red Velvet Cookies

And that’s just the beginning! 🤩

You’ll also learn:
📦 Packaging & box selection
🎨 Creating a beautiful hamper theme
🧺 Professional hamper curation
💰 Costing & profitable pricing
✨ Premium presentation
📸 Product photography
📱 Instagram marketing & selling
⚠️ Common hamper-making mistakes

🎁 PLUS A SPECIAL GIVEAWAY!

Complete the series → Create your own hamper → Share it on Instagram → 3 lucky participants win access to the COMPLETE CLASS LIBRARY!🎉❤️

Don’t just watch the series.
LEARN → CREATE → SHARE → WIN!🥳

Register for the FREE giveaway and start creating your festive hamper!
👉 Follow Raksheeta - Cake Artist | Baking Academy | Mumbai
👉 Watch every episode
👉 Create your own hamper
👉 Post it on Instagram Stories
👉 Tag Raksheeta - Cake Artist | Baking Academy | Mumbai
👉 Register through the giveaway link



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16/08/2026

🎁 Episode 5— Premium Branding

It’s the little details that make a hamper feel truly premium!✨🎀

In Episode 5 of our FREE Raksha Bandhan Hamper Series, we’re adding those finishing touches that can instantly make your hamper look more professional, personalised & brand-worthy.🤩

✨ Logo stickers
💌 Thank-you cards
🏷️ Personalised tags
🎀 Custom ribbons

Because when someone receives your hamper, your brand experience starts from the packaging itself!❤️

And remember… 👀
This is almost the end of our FREE series! Make sure you watch every episode because 3 lucky winners will win ALL our workshops absolutely FREE! 🏆🎂

Save this reel for your next hamper! 🎁
Comment “BRANDING” if you love personalised packaging. 👇

And don’t forget:
✅ Watch ALL episodes
✅ Share this reel on your story & tag us
✅ Complete the series
✅ Register through the FREE giveaway link

Your next baking workshop could be FREE! 🏆✨

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🍪 Eggless Dubai Chocolate Kunafa CookiesMakes: 8 large cookiesBake: 170°C for 12–15 minutes1. Pistachio Kunafa Filling* ...
14/08/2026

🍪 Eggless Dubai Chocolate Kunafa Cookies

Makes: 8 large cookies
Bake: 170°C for 12–15 minutes
1. Pistachio Kunafa Filling
* 100 g kataifi/kunafa pastry, finely chopped
* 15 g butter
* 80 g pistachio cream
* 30 g white chocolate, melted
* 1 tbsp tahini
* Pinch of salt

Method
1. Melt butter in a pan.
2. Add chopped kunafa and roast on low-medium heat until deep golden and crispy.
3. Cool completely.
4. Mix with pistachio cream, melted white chocolate, tahini and salt.
5. Divide into 8 portions, shape into balls and freeze for 20–30 minutes.

2. Eggless Chocolate Cookie Dough
* 100 g unsalted butter, softened
* 80 g brown sugar
* 40 g caster sugar
* 2 tbsp milk
* 1 tsp vanilla
* 150 g maida/all-purpose flour
* 30 g cocoa powder
* ½ tsp baking soda
* ¼ tsp baking powder
* ¼ tsp salt
* 100 g dark/semi-sweet chocolate chips

Method
Step 1 — Cream
Beat butter, brown sugar and caster sugar until light and creamy.

Step 2 — Add wet ingredients
Add milk and vanilla. Mix well.

Step 3 — Add dry ingredients
Sift together maida, cocoa, baking soda, baking powder and salt. Add to the butter mixture and gently combine.

Step 4 — Chocolate
Fold in chocolate chips.

Step 5 — Stuff
Divide dough into 8 portions. Flatten each portion, place one frozen pistachio-kunafa ball in the centre and completely seal with dough.

Step 6 — Chill
Refrigerate the stuffed cookies for 30–45 minutes. This helps them maintain their shape while baking.

Step 7 — Bake
Preheat oven to 170°C. Place cookies on a lined baking tray with plenty of space between them.

Bake for 12–15 minutes.
Don't overbake—the centres should still look slightly soft.

🍫 Dubai Finish
While the cookies are warm:
* Drizzle with melted chocolate
* Sprinkle with chopped pistachios
* Add a tiny amount of toasted kunafa

Let them rest for 10–15 minutes, then cut one open for that gooey pistachio-kunafa reveal. 🤤

13/08/2026

Episode 4 — Arrange Like a Luxury Brand

A beautiful hamper isn’t just about what you put inside… it’s about HOW you arrange it!✨🎁

In Episode 4 of our FREE Raksha Bandhan Hamper Series, we’re showing you the secrets behind a premium-looking hamper:

✨ Create different product heights
⚖️ Maintain visual balance
🎨 Coordinate your colours
🤍 Use negative space
🎀 Focus on the final premium presentation

These small styling tricks can make even a simple hamper look luxurious, professional & Instagram-worthy!😍

And remember… 👀 Watch ALL episodes of the series because 3 lucky winners will win ALL our workshops absolutely FREE! 🏆🎂

Save this reel for your next hamper!
Comment “HAMper” if you want more hamper styling tips. 👇 And don’t forget to watch every episode + share this series on your story & tag us!

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Address

Kandivali West
Mumbai
400067

Opening Hours

Monday 9am - 8pm
Tuesday 9am - 8pm
Wednesday 9am - 8pm
Thursday 9am - 8pm
Friday 9am - 8pm
Saturday 9am - 8pm
Sunday 9am - 8pm

Telephone

+918369866278

Website

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