In a recent interview, I was asked what advice I would give to home bakers trying to build their brand. This question stayed with me long after the interview..

This was my answer:

“Never compromise on the quality of ingredients, as that is the foundation of everything you create. Invest in good-quality tools and equipment to ensure consistency and efficiency.

Regularly test your recipes and seek honest feedback from family and friends. It’s also important to invest time and effort into marketing and branding, as presentation and storytelling make a difference.”

While this sums it up, I feel there’s so much more behind each of these lines, things I’ve learned over time, often the hard way.

Quality, for me, has never been negotiable. The ingredients you choose show up in every bite. People may not always be able to explain it, but they can always taste the difference.

Good butter, real vanilla, proper chocolate, they make a noticeable difference. You can cut costs elsewhere, but not here. Your product is only as good as what goes into it.

The same goes for consistency. It’s one thing to create something beautiful once, and another to recreate it with the same standard every single time. That’s where good tools, technique, and discipline come in. It’s tempting to keep trying new recipes, but mastering a few core bakes, like a solid sponge, buttercream, and a reliable frosting technique will take you much further. People come back for what tastes the same every time, not what’s different every time.

Testing recipes is something I still do constantly. There’s always room to refine, adjust, and improve. And honest feedback though sometimes difficult to hear is one of the most valuable parts of growth.

Presentation is half the product. Clean finishes, balanced colors, neat piping—these matter just as much as taste, especially if you’re sharing on social media or building a brand.

Also, don’t underestimate the business side. Pricing, time management, packaging, and customer communication can make or break you. A lot of talented bakers struggle not because their cakes aren’t good, but because they underprice or overcommit.And then there’s something many people overlook: storytelling.

Baking today isn’t just about how something tastes. It’s also about how it’s presented, how it’s shared, and how people connect with it. Your brand is not just your product, it’s the feeling people associate with it.

If you’re starting out, focus on building strong foundations. Take your time. Learn deeply. Grow steadily.

Because in the end, it’s not just about creating desserts, it’s about creating something people remember.

With warmth,

Mubina

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After a long fast, you don’t want something heavy or overwhelmingly sweet. You want something light. Something refreshing. Something that feels like a gentle reward.

This Guava Mousse from my cookbook Cakes, Desserts and Beyond is exactly that.

I’ve always believed desserts shouldn’t taste cloyingly sweet. Too much sugar masks flavor and after Iftar especially, the palate is more sensitive. This is why I believe a good dessert allows its main ingredient to shine. In this mousse, it’s the delicate, fragrant flavor of guava — soft, fruity, and refreshing in every spoonful. It’s airy, fragrant, and just indulgent enough without weighing you down.

It’s the kind of dessert that feels especially right for Iftar: chilled, soft, and easy on the palate.

Guava Mousse

Ingredients

• 1 ½ cups (245 g) guava, chopped

• ¼ cup condensed milk

• 4 teaspoons water

• 1 teaspoon unflavored gelatin

• ¾ cup whipping cream

• ⅔ cup caster sugar

• 1 teaspoon vanilla extract

For assembly

• Dessert glasses

• Mint leaves

Method

1. Puree the guavas in a blender. Strain through a mesh sieve into a bowl and discard the solids. In a large bowl, combine the smooth guava puree with the condensed milk. Set aside.

2. In a small microwave-safe bowl, add 4 teaspoons water and sprinkle over the gelatin. Let it stand for 10 minutes until spongy. Microwave until fully dissolved. Stir and allow it to cool slightly.

3. Whip the cream until it thickens slightly. Add the caster sugar and vanilla extract. Increase speed and whip until soft peaks begin to form. Gradually pour in the cooled gelatin mixture and continue beating until fluffy and stiff peaks form.

4. Reserve ⅓ cup of whipped cream for garnish. Gently fold the remaining whipped cream into the guava mixture until fully incorporated.

5. Spoon into dessert glasses, pipe swirls of the reserved whipped cream on top, garnish with mint leaves, and refrigerate for 2–3 hours until set.

Serve chilled.

Pro Tip:

Fold the whipped cream into the guava puree gently and patiently — overmixing will deflate the mousse, and we want that cloud-like texture.

If you enjoy simple, elegant desserts full of fruity flavors, you’ll find many more recipes like this in Cakes, Desserts and Beyond — recipes designed for unforgettable evanings, meaningful gatherings, and shared moments around the table that turn into memories.

Wishing you a peaceful and nourishing Iftar 🤍

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There’s a moment every baker secretly waits for.

The cake cools.
The knife slices through.
And in that quiet pause before the first bite…
you can already feel whether it’s going to be magical.

Sometimes, the cake is lovely.
But sometimes — it’s unforgettable.

Soft. Light. Tender.
The kind of cake that almost sighs when you press your fork into it.
The kind that makes everyone pause for half a second before smiling.

What makes that difference?

Surprisingly, it begins with something humble. Something simple.
Something sitting quietly in your pantry.

Flour.

But not just any flour.

The Soft-Hearted Ingredient Behind Tender Cakes

I still remember the first time I discovered the difference. I had baked cakes before — good cakes, happy cakes, cakes that were appreciated. But one day, I tried something new… and suddenly my cake wasn’t just good anymore.

It was cloud-soft.
Feather-light.
Dreamy.

And the secret was…
cake flour.

But before we turn this into a science lecture (don’t worry, we won’t), here’s what truly matters:

Cake flour is softer, lighter, and finer than regular flour.
It has less protein.
And less protein means less gluten.
And less gluten means… softness.

It supports the cake gently instead of building strength.

What Kind of Cakes Truly Love Cake Flour?

Think of cake flour as the ingredient made for tenderness, elegance, and delicacy. It shines in cakes that are meant to be light rather than dense.

It’s perfect for:

Layer cakes
Vanilla sponge cakes
Chiffon cakes
Cupcakes
Light celebration cakes
Tea cakes and soft buttery cakes

It’s like giving your cake a silk pillow to rest on.

But — before you ask — does every cake need cake flour?

No.

Some cakes actually want structure.
Chocolate cakes, carrot cakes, pound cakes, and mud cakes benefit from slightly stronger flour because their richness needs more support.

So it isn’t about right or wrong.
It’s about choosing wisely.
It’s about understanding your ingredients the way we understand personalities —
some are bold, some are gentle, some belong in the spotlight, some quietly make everything better.

“Okay But… What Is It Called Where I Live?”

Depending on where you are, cake flour wears different names.

In many places, you’ll find:

• Cake Flour

• Soft Wheat Flour

• Superfine Flour

Sometimes in Europe, you may see:

• Type 45 flour

In many Middle Eastern and Asian supermarkets:

• Cake Flour or Superfine Cake Flour is often imported

If you’re ever unsure, look for:
✔ Low protein percentage (around 7–9%)
✔ Fine, soft texture
✔ Often labelled specifically for cakes

And if you really can’t find it…

The “Baker’s Hack” – Make Your Own Cake Flour

Because bakers are resourceful.
And determination always finds a way.

Here’s how to create your own substitute at home:

For 1 cup of cake flour:

1️⃣ Take 1 cup all-purpose flour
2️⃣ Remove 2 tablespoons
3️⃣ Add 2 tablespoons cornstarch
4️⃣ Sift.
Then sift again.
Then — yes — sift one more time.

This removes heaviness and adds lightness. It won’t be exactly the same…
but it gets beautifully close.

A Little Science… Wrapped in Tenderness

When butter and sugar cream together, they hold tiny pockets of air.
When eggs join in, structure begins forming.
When leavening agents lift, the cake rises gracefully.

Cake flour lets those delicate air bubbles expand beautifully without toughening or tightening.

It doesn’t fight the cake.
It supports it.

And that is why some cakes feel like clouds…
while others feel slightly… serious.

Baking Isn’t Just Chemistry — It’s Emotion

Every time flour hits a mixing bowl, something deeper is happening.

We’re not just baking.
We’re:

• celebrating

• comforting

• connecting

Cake has never only been dessert.
It’s a hug on a plate.
It’s laughter around a table.
It’s the quiet magic of feeding people you care about.

And when your cake is extra soft, extra tender, extra melt-in-the-mouth…
people remember it just a little longer.

Tell Me…

Have you ever noticed the difference between a good cake and a cloud-soft cake?

Do you already use cake flour, or are you discovering it now?
And what should we explore next — butter? sugar? eggs? the mystery of baking powder?

I’d love to hear your baking stories, successes, disasters, and everything in between 🥰
Because here, we bake with heart. And we learn together.

Until then —
may your cakes stay tender, your kitchens stay warm,
and your moments always be sweet. 💛

Warmly

Mubina

Inspired by the flavours of traditional masala chai, this cake celebrates the warmth of Indian spices gently infused into a tender crumb. Masala chai is more than just tea; it is a fragrant brew of black tea leaves simmered with aromatic spices such as cinnamon, cardamom, ginger, and cloves. It is steeped in comfort, tradition, and memory. Capturing that essence in a cake creates something truly special.

The Chai Latte Cake, featured in my cookbook Cakes, Desserts and Beyond, is paired with a softly spiced chai latte buttercream. Together, they create a balance of sweetness and spice — nostalgic, cosy, and effortlessly elegant.

The beauty of this buttercream lies in its simplicity. The ingredients are everyday pantry staples, yet when blended together, they transform into a luxe chai flavor.

Some of us love chai for the caffeine, others for the warmth it brings on a cool day. But for true chai enthusiasts, it is the magical harmony of spices that makes it unforgettable. This Chai Latte Buttercream was created for those who crave that complexity in every bite.

It complements the chai cake perfectly, but its versatility goes even further. It pairs just as beautifully with vanilla, chocolate, salted caramel, pumpkin spice, and even coffee-flavoured cakes — making it a staple recipe worth mastering.

The complete recipe, including the full Chai Latte Cake, can be found in my cookbook Cakes, Desserts and Beyond.

Chai Latte Buttercream – Recipe

Ingredients

• 4 cups confectioner’s sugar, sifted twice

• 1 cup butter, at room temperature

• 2 teaspoons vanilla extract

• 2 tablespoons heavy cream or cream cheese

• ¼ teaspoon ground ginger

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground cloves

• ¼ teaspoon ground cardamom

Tools Required
Electric beater or stand mixer

Preparation

1. Beat the butter using an electric beater or a stand mixer fitted with a paddle attachment until light and creamy, on medium speed.

2. Add the confectioner’s sugar one cup at a time, keeping the speed low so it incorporates smoothly. Once all the sugar is mixed in, increase the speed and beat for a few minutes until fluffy.

3. Add the vanilla extract, ground spices and cream (or cream cheese), and beat again until the buttercream is smooth, light, and airy.

4. If you prefer a slightly thinner consistency, add one more tablespoon of cream and mix until fully incorporated.

Optional Tip for a Deeper Chai Flavour

For an even more authentic and intense tea flavour, simmer tea leaves and whole spices — cardamom, cloves, ginger, black pepper, and cinnamon — in ¼ cup of milk. Allow the mixture to cool completely. Add two tablespoons of this spiced chai liquid to the buttercream.

If using this method, omit the ground spices and the heavy cream/cream cheese from the original recipe. The result is a deeply infused, aromatic buttercream that truly captures the soul of chai.

Why You’ll Love This

This cake is not just about taste — it is about atmosphere, memory, and comfort. It is perfect for slow afternoons, small gatherings, and quiet celebrations. The warm spices make it ideal for autumn and winter, while its delicate sweetness makes it just as welcome year-round.

Serving Suggestions

Serve the cake at room temperature with a cup of masala chai, freshly brewed coffee, or warm milk. For a beautiful finish, garnish with dried roses, star anise, and cinnamon sticks. For special occasions, decorate with edible flowers or subtle gold accents.

Whether baked for a special celebration or simply as a comforting weekend indulgence, this chai-inspired creation is a reminder that some of the most beautiful desserts come from the most familiar flavours.

From my kitchen to yours, and from the pages of Cakes, Desserts and Beyond, I hope this recipe brings warmth, nostalgia, and sweetness into your home.

Warmly

Mubina

There’s something deeply comforting about making jam — that slow, mindful rhythm of stirring a pot of simmering strawberries while the kitchen fills with the scent of sunshine and sugar.

This recipe keeps it simple: no pectin, no gadgets, no shortcuts. Just fresh strawberries, sugar, and lemon juice, simmered slowly until they transform into something glossy, vibrant, and spoon-licking good.

You don’t need fancy equipment — even sterilizing jars can be done with a humble pot of boiling water. There’s something satisfying about it: lowering the jars into the bubbling pot, hearing the clink of glass, and knowing you’re preserving something that will brighten mornings for months to come.

When it’s ready, spoon the ruby-red jam into warm jars, seal them tight, and listen for that soft “pop” as they cool — the sound of homemade perfection.

Spread it over toast, swirl it into yogurt, or sneak a spoonful straight from the jar (no judgment).

It’s pure strawberry bliss — no pectin, no fuss, just love in a jar. 🍓

Homemade Strawberry Jam

Yields: About 4 medium jars
Prep time: 20 minutes
Cook time: 35–45 minutes
Total: ~1 hour

Ingredients

• 1 kg (8 cups) fresh strawberries, hulled and halved (or frozen, thawed and drained)

• 800 g (4 cups) granulated sugar

• 4 tbsp freshly squeezed lemon juice

• 2 tsp vanilla extract (optional but adds lovely warmth)

Instructions

1. Sterilize Your Jars (Boiling Method)

Properly sterilized jars are key to jam that lasts beautifully.

1. Wash jars and lids thoroughly in hot, soapy water, and rinse well.

2. Place the jars upright in a large deep pot or stockpot.

3. Fill the pot with hot water until the jars are fully submerged.

4. Bring the water to a boil and let it boil for 10 minutes.

5. Carefully remove the jars with tongs and place them upside down on a clean kitchen towel to air dry.

6. Place the lids (not rubber seals) in a bowl of just-boiled water for 5 minutes, then drain and keep warm.

7. Keep jars warm until ready to fill — this prevents cracking when adding hot jam.

2. Prepare the Strawberries

• Rinse the berries, remove stems, and slice them in halves or quarters.

• Place them in a heavy-bottomed pot with sugar and lemon juice.

• Stir, cover, and let sit for 30–45 minutes to draw out the juices.

3. Cook the Jam

• Set the pot over medium heat and stir until the sugar dissolves.

• Bring to a rolling boil, then reduce slightly and cook uncovered for 25–35 minutes, stirring often.

• As it thickens, it will become glossy and slightly syrupy.

• For smoother jam, mash some of the berries as it cooks.

• Skim any foam that forms on top (or stir in ½ tsp butter to reduce it).

4. Test for Doneness

• Chill a small plate in the freezer while the jam cooks.

• Spoon a little jam onto the plate, wait 30 seconds, and push gently with your finger.

• If it wrinkles slightly and doesn’t run, your jam is ready.

• If not, continue cooking for another few minutes and test again.

5. Jar and Seal

• Carefully ladle the hot jam into hot, sterilized jars, leaving ½ cm (¼ inch) at the top.

• Wipe the rims clean and seal tightly with warm lids.

• Turn jars upside down for 2 minutes (optional, helps with sealing), then flip upright.

• Let cool completely at room temperature.

6. Store

• Once cooled, check that the lids are sealed (they shouldn’t pop when pressed).

• Once opened, refrigerate and use within 3–4 weeks.

Tips

• Add a splash of balsamic vinegar or a sprig of thyme for a sophisticated twist.

• Don’t rush the boil — slow cooking builds the best flavor.

• If you like chunkier jam, mash only half the berries.

How to use strawberry jam

• Spread on warm toast, scones, or croissants — the timeless, no-fail way.

• Swirl into yogurt or oatmeal for a pop of sweetness and color.

• Layer between cake sponges or inside cupcakes for a surprise center.

• Stir into plain Greek yogurt for an instant fruit yogurt.

• Drizzle over pancakes, waffles, or crepes with a dollop of cream.

  Thumbprint cookies: Fill the centers with jam before baking for a beautiful glaze.

• Jam tarts: Spoon into shortcrust pastry shells and bake until bubbly.

• Victoria sponge: A classic — just jam and whipped cream between soft layers.

• Cheesecake topping: Warm slightly and pour over a baked cheesecake.

• Spread inside a PB&J or almond butter sandwich.

• Melt into a warm glaze for French toast.

• Spoon over chia pudding or overnight oats.

• air with cheese: Strawberry jam is stunning with brie, goat cheese, or sharp cheddar.

• Serve on a grazing board for contrast with salty crackers and nuts.

• Whisk into vinaigrettes for a fruity salad dressing.

• Gift it in small jars with a handwritten label — perfect for holidays or host gifts.

• Use as a homemade filling for pastries or doughnuts.

• Stir into whipped cream or buttercream for a natural pink tint and flavor.

• Spoon over vanilla ice cream for an instant strawberry sundae.

Here’s to slow mornings, sweet jars, and small joys,
Warmly,

Mubina

PS:If you make it, tag me or reply with a photo — I’d love to see your jam jars!!

Here’s a peek behind the scenes of three of my recent workshops — each one as different (and delicious) as the cakes themselves.

The Red Velvet Workshop

This workshop was a deep dive into the art and science behind a true classic. We started with the fundamentals — understanding essential baking tools, ingredient functions, and the do’s and don’ts that make or break a cake. From there, I walked participants through what truly defines a red velvet cake: its delicate balance of cocoa, acidity, and velvety crumb that goes far beyond just its vibrant color.

Together, we prepared the batter from scratch, focusing on how to achieve the perfect light and fluffy sponge with the right texture and flavor profile. I then demonstrated the making of a smooth, tangy cream cheese frosting and how to pipe it between the grooves of a red velvet bundt to create that iconic finish.

Throughout the demo, each participant was invited up to practice the techniques themselves — from frosting to adding red velvet crumbs for the final flourish.

We ended the session with a relaxed Q&A over coffee and warm slices of freshly baked cake, exchanging tips, stories, and favorite flavor variations. Participants left not only with confidence and new skills, but also a detailed recipe booklet to recreate the magic at home. It wasn’t just a workshop — it was a full red velvet experience.

🍒 The Black Forest Workshop

Rich, indulgent, and timeless — this workshop felt like a little trip to the Alps. As the dark chocolate layers came together, the room filled with the aroma of cocoa and cherries simmering on the stove.

I demonstrated how to soak the sponge layers just right, whip the cream to soft peaks, and begin the classic Black Forest assembly with cherries and chocolate shards. Then, one by one, I invited each student to the front to practice on the demo cake — smoothing the whipped cream over the sponge, piping swirls along the edges, and gently pressing chocolate shards into place.

What began as a demonstration turned into a shared creative experience. There was focus, excitement, and a few bursts of laughter every time a chocolate shard fell (only to be lovingly repositioned). By the time the final swirl was piped, the cake had transformed into a rustic, elegant masterpiece — a perfect mix of technique, teamwork, and just the right amount of chocolate drama.

The Geode Cake Workshop

This workshop was a triple-feature of creativity — part buttercream mastery, part edible art, and part pure magic. With bowls of soft pink buttercream and trays of rock candy crystals laid out, I demonstrated how to make the fluffiest buttercream from scratch, stack and carve the cake to form the geode cavity, and begin attaching sugar crystals to create that stunning gemstone effect.

Each participant took turns working directly on the demo cake — carefully placing crystals, painting pink shades to create an ombre effect, and brushing on gold to define the edges and bring the “geode” to life.

But the excitement didn’t stop there. We went a step further and crafted delicate rice paper sails with soft pink tones and adding gold streaks along the folds to give each sail dimension and elegance.

By the end, our single cake had transformed into a breathtaking centerpiece — sparkling like rose quartz, shimmering with gold, and crowned with sculpted rice paper sails. A hands-on, high-energy session filled with color, creativity, and just the right dash of chaos — exactly how edible art is meant to be.

The Sweet Side of Teaching

What I love most about these workshops — demo or not — is that moment when the room goes from quiet watching to curious participation. There’s a shift, a spark, and suddenly, it’s not just about technique anymore; it’s about connection, laughter, and the shared joy of making something beautiful.

Behind every polished cake photo is the real story — of teamwork, laughter, and a little frosting magic that somehow ends up everywhere. Flour, frosting, and a dash of chaos — that’s the recipe for every one of my workshops.

💌 Want to join the next one?
Subscribe to this newsletter for upcoming workshop dates, baking tips, and more behind-the-scenes stories from my kitchen.

On 11th October at 11 am, I’ll be hosting a creative workshop where I’ll guide you through every step of designing your own show-stopping geode cake.

You’ll learn how to:
Stack and frost a layered cake
Make smooth, silky buttercream from scratch
Craft sparkling geode crystal effects
Design elegant rice paper sails

Along the way, you’ll receive recipe cards, have the chance to ask all your decorating questions, and of course — enjoy a slice of geode cake to take home.

Whether you’re new to cake decorating or looking to refine your skills, this session will give you the confidence and techniques to create edible art with elegance and ease.

Workshop Details:

Date: 11th October
Time: 11:00 am - 1:00 pm
Fee: BD 20
Limited seats available – book now via WhatsApp / DM

Register Here

Can’t wait to share this beautiful technique with you — it’s truly one of the most elegant styles in modern cake decorating.

Warmly,
Mubina
Melting Moments

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I measured the flour, cocoa, eggs, butter, and everything else I needed—or so I thought. Confidently, I mixed it all together, popped it in the oven, and carried on with my day.

But when I opened the oven door to check if it was done, I was met with… well, something that looked like a cake but definitely wasn’t one. It was flat as a pancake, dense, and heavy. The texture was completely off. That’s when it hit me: I had forgotten to add sugar—the one ingredient that not only sweetens but also helps create structure and tenderness in the cake.

The truth is, baking cannot be rushed. I usually gather all my ingredients on the counter before I start measuring, what we call “mise en place.” But that day, in my rush, I skipped this step and paid the price.

Lesson learned: Slow down, prepare everything first, and never underestimate the importance of the basics. Every mistake in the kitchen is just another step toward becoming a better baker – and this flat, sugarless “cake” is one lesson I’ll never forget.

Baking Tip : Always measure with “mise en place” in mind—gather all your ingredients on the counter before you start mixing. This small step prevents forgotten ingredients and saves you from mid-bake disasters. Plus, it makes baking feel calmer and more enjoyable.

Love baking as much as I do? Subscribe to my monthly newsletter for exclusive recipes, handy baking tips, behind-the-scenes peeks, and updates on upcoming workshops. Delivered to your inbox once a month!

With love & sprinkles,
Mubina Maqbool – Founder, Melting Moments

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I wanted every spoonful to feel balanced—nutty, crunchy, nourishing, and just sweet enough. After several batches, tweaking and retweaking, I finally found the magic mix: oats toasted until golden, a generous handful of cashews, almonds, and walnuts, plus seeds for that little nutrient boost. And instead of refined sugar and oil, I kept it simple and wholesome—real honey and butter to bind everything together.

When you pour it into a bowl with milk or spoon it over Greek yogurt, you get that perfect crunch. Add some berries or fruit purée, and suddenly breakfast feels less like a routine and more like a little celebration. Honestly, there are mornings I eat it straight from the jar with a spoon—it’s that good.

Behind the Scenes

Some of my favorite moments in the kitchen are the messy ones—when the trays are piled high, oats scatter everywhere, and the oven timer keeps reminding me that another batch is ready. It’s always worth the mess when the first warm, crunchy bite comes out just right.

This was one of our golden batches, just pulled from the oven—still warm, fragrant, and perfectly crisp. Nothing beats that toasty oat-and-nut aroma filling up the kitchen.

Here’s where the fun begins—testing two flavors side by side. Classic honey-nut granola on the left, rich cocoa granola on the right. Spoilt for choice? Absolutely !

My favorite part—scooping up clusters fresh off the tray. They’re crunchy, nutty, lightly sweet, and dangerously snackable (honestly, half the time I eat them before they make it into jars 🙈).

Fresh from the oven—golden, toasty granola with the perfect crunch. Oats, nuts, and honey roasted into clusters of pure goodness, with no preservatives or additives—just wholesome, natural ingredients.

A Favorite Recipe from My Kitchen

While this granola works beautifully in so many ways, there’s one simple recipe I keep coming back to—it’s quick, nourishing, and endlessly adaptable.

Mango Chia Bowl with Granola and Blueberries

Servings: 1
Prep time: 10 minutes (plus 20 minutes for chia to set)

Ingredients:

• 3 tbsp chia seeds

• 1/2 cup milk of your choice (almond, oat, cow’s milk, etc.)

• 1 tsp honey or maple syrup

• 1/2 cup mango puree (fresh or frozen mango blended until smooth)

• 1/4 cup granola

• 1/4 cup fresh blueberries

• Optional toppings: coconut flakes, nuts, seeds, or a drizzle of nut butter

Instructions:

1. In a bowl or jar, mix chia seeds with milk and honey/maple syrup. Stir well to prevent clumping.

2. Cover and refrigerate for at least 20 minutes. The chia seeds will absorb the liquid and form a pudding-like texture. Add the mango puree. Stir once or twice during the first 10 minutes to avoid clumps.

3. Sprinkle granola and blueberries on top. Add any optional toppings you like.

4. Serve immediately.

Variations:

• Tropical Twist: Add kiwi slices, pineapple chunks, or passionfruit on top.

• Berry Delight: Swap mango puree with mixed berry puree and top with raspberries or blackberries.

• Nutty Crunch: Stir in a spoonful of almond or peanut butter into the chia pudding before setting.

• Chocolate Mango: Add a teaspoon of cacao powder to the chia pudding for a chocolate-mango flavor.

• Vegan/No-Sugar: Use coconut milk and skip honey; sweeten naturally with extra ripe mango.

Until then, here’s to nourishing mornings, happy crunches, and a little sweetness in every bite.

Stay Crunchy,
Mubina

P.S. - You don’t have to wait—our homemade granola is ready for you! Order your pack directly from Melting Moments and bring that crunchy goodness straight to your breakfast table.

I’d love to see how you enjoy your granola—share your bowls and bakes with me on Instagram @meltingmoments.bh.

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Ingredients

• ¾ cup icing sugar

• ¼ cup cornstarch

• ½ cup cold water

• 5 tsp gelatin

• 2 cups granulated white sugar

• ¼ cup white corn syrup

• ¼ tsp salt

• ½ cup water

• 2 egg whites

• ¼ tsp vinegar

• 1 vanilla bean, seeds scraped

Method

1. In a small bowl, whisk together the icing sugar and cornstarch. This will be used to coat the marshmallows and prevent sticking. Set aside.

2. In another bowl, mix the cold water with gelatin. Allow it to sit and bloom while you prepare the sugar syrup.

3. In a medium saucepan, combine the granulated sugar, corn syrup, salt, and ½ cup water. Bring to a boil over medium-high heat, without stirring, until the mixture reaches 240°F (soft-ball stage) on a candy thermometer. Remove from heat and whisk in the bloomed gelatin until fully dissolved.

4. In the bowl of a stand mixer, whisk the egg whites and vinegar until soft peaks form, about 3 minutes. With the mixer running on low, carefully stream the hot sugar–gelatin mixture down the side of the bowl.

5. Increase the speed to medium-high and continue whisking for about 10 minutes, or until the mixture is thick, glossy, and the bowl feels cool to the touch. Gently fold in the scraped vanilla bean seeds.

6. Grease a 9x13-inch pan and dust generously with some of the icing sugar–cornstarch mixture. Spread the marshmallow mixture evenly into the pan, smoothing the top with a spatula. Dust lightly with more of the coating. Let set overnight at room temperature.

7. Once firm, cut the marshmallows into squares using a sharp knife or greased scissors. Toss each piece in the remaining icing sugar–cornstarch mixture to coat all sides.

Storage

Store marshmallows in an airtight container at room temperature for up to 1 week.

Pro Tip: Dip them in melted chocolate, toast them for s’mores, swirl them into hot cocoa, or layer them in trifles. You can also top them with melted chocolate, add them to your coffee, make marshmallow fruit skewers, or enjoy them with chocolate fondue. Of course, they’re just as irresistible on their own!

To explore more recipes like this, check out my cookbook, Cakes, Desserts & Beyond.

With love & sprinkles,
Mubina Maqbool – Founder, Melting Moments

Why Pavlova is Special

• A blank canvas: top it with fresh fruits, whipped cream, lemon curd, or even chocolate shavings.

• Light yet indulgent — perfect for summer gatherings and celebrations.

• A crowd-pleaser for bakers and non-bakers alike.

My Connection to Pavlova

This dessert holds a special place in my kitchen. Whenever I bring out a Pavlova piled high with cream and jewel-toned fruits, it instantly becomes the centerpiece of the table — a dessert that feels both dramatic and effortless.

Tips for the Perfect Pavlova

Getting meringue right can feel intimidating, but here are a few tried-and-true tips from my kitchen:

• Room temperature eggs: Let the eggs come to room temperature for about 30 minutes before whipping for better volume . I let them sit for about 10 minutes in warm water.

• Spotless equipment is key — any trace of grease in your bowl will prevent stiff peaks. I use vinegar to remove any remnants of grease on all the tools & equipment I use.

• Fresh egg whites whip up better than older ones: Make sure there’s no yolk mixed in as it can prevent proper whipping.

• Use castor sugar and add them slowly: Add castor sugar about a tablespoon at a time, once the egg whites are frothy. This helps them dissolve and creates a stable meringue.

• NEVER EVER check on your pavlova while it’s baking/ after it’s done as the temperature change can cause it to crack.

• Turn off the oven after baking and let the pavlova cool completely inside; at least for 3 hours or preferably overnight.This helps prevent cracks due to rapid temperature changes.

• Top with whipped cream and fresh fruit just before serving to prevent the meringue from getting soggy.

Inspiration for Everyone

• Bakers: Play with flavors like passionfruit & mango for a tropical twist, or berries & lemon curd for something zesty.

• Non-bakers: Even if you don’t make the base, try assembling store-bought meringues with cream and fruit — it’s a quick way to enjoy the magic of Pavlova.

Recipe Note

If you’d like to try my tested recipe, you’ll find it in my cookbook, *Cakes, Desserts & Beyond*. It’s one of my favorites! You can get your copy below. If you’re based in Bahrain, feel free to connect with me on Instagram at @meltingmoments.bh!

Get your copy here

Baking Challenge

This month’s challenge is all about Pavlova — a dessert that’s as elegant as it is versatile. I invite you to create your own version, whether classic or with a personal twist. Share your creations by tagging me on Instagram, and I’ll feature your bakes on my story. Let’s celebrate the art of dessert-making together.

And if baking isn’t your thing, you can still join in — enjoy a pavlova at your favorite café, share flavor pairing ideas, or simply cheer on fellow bakers in our community.

Pavlova reminds us that desserts are more than sweets — they’re stories, celebrations, and connections on a plate.

With love & sprinkles,
Mubina Maqbool – Founder, Melting Moments

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Over the years, baking has brought me so much joy — from creating cakes and desserts for loved ones to teaching baking workshops, writing my cookbook, and now sharing recipes and stories with a wider community. Launching this newsletter feels like the natural next step: a cozy corner where I can connect with you more personally, beyond the kitchen counter and Instagram feed.

2. What kind of community are we building here

This isn’t just about cakes, cookies, and buttercream (though, there will be plenty of that ). My hope is to create a warm and inspiring community for:

• Home bakers looking to grow their skills

• Dessert lovers who enjoy behind-the-scenes peeks into recipes and stories

• Anyone who believes life is sweeter when shared

Think of this space as a mix of inspiration, learning, and a little indulgence — like sitting down with a good friend (and a slice of cake, of course).

3. What to expect

Here’s what you can look forward to as a subscriber:

Subscribers will get:

• Behind-the-scenes stories and tips from my baking journey

• Updates on new cakes, desserts, and workshops

• Occasional recipes and guides to try at home

4. Let’s make it visual

A picture is worth a thousand bites — and here, you’ll always get a taste of something beautiful. And of course, don’t forget to hit subscribe so you never miss out on the sweetness!

5. My only real rule: have fun

This is our space to learn, connect, and share a love of desserts. I’ll be experimenting, sharing, and pouring my heart into every post — and I hope it inspires you to bake, indulge, and spread joy too.

Thank you for being here. It means the world to me. 💕

With love & sprinkles,
Mubina Maqbool – Founder, Melting Moments

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