Heena Kausar Yasser Raad - Calmness, Patience, and Be Thankful for Everything Whether Its Negative or Positive (Baker From India with 238k Followers)

I started my career at the age of 21. So, my mother forwarded me a random cake baking video on WhatsApp as she was craving for it. I tried making it, and it was a blunder. Nevertheless, my mother encouraged me, saying, “Let’s call it a Chocolate Parantha”. My mother wanted me to do a professional baking course. Meanwhile, she took care of my youngest child, who was just four months old at that time.

1. Tell us about your background and your journey.

I was born on 5th January 1994 and I couldn’t complete my education due to some family issues. I got engaged at the age of 12 years, was married by 14, and gave birth to my first child when I was 15 years old. Back then, I lived the life of a housewife who used to do everything for others’ happiness.

During my early childhood days, I stayed with my Nani (maternal grandmother), who was a poor lady. So, my childhood keeps me grounded. 

I started my career at the age of 21. So, my mother forwarded me a random cake baking video on WhatsApp as she was craving for it. I tried making it, and it was a blunder. Nevertheless, my mother encouraged me, saying, “Let’s call it a Chocolate Parantha”. My mother wanted me to do a professional baking course. Meanwhile, she took care of my youngest child, who was just four months old at that time.

After some time, people started liking my cakes, and I did an advanced baking course with my mother’s financial support. I didn’t have enough money to buy basic fondant tools, so I sold my jewelry to expand my business.

2. What are your favourite techniques that you use as a baker?

Right measurements & correct temperature is key to perfect baking so that’s my favourite technique. 

3. Tell us more about your workshops that you conduct for aspiring bakers. 

I didn’t have the means to conduct a proper workshop. I organized at my Nani’s house with just a mat on the floor and five eager students ready to pay Rs 1500 to learn baking. Today, I take seminar’s that are attended by hundreds of girls. We take take online workshop where students are taking part from all over the world. 

Now we have started a small studio for our offline workshop where we take our basic to advance workshop online & offline as well we teach Turkish desserts as well. It is because my mother and my husband supported me.

4. Given the recent trend towards home baking, how do you think the role of culinary schools has changed?

Yes, home baking play important role.

Where culinary school takes 1year to teach you basics we teach you basics to Advance in just 7 days. I have seen many students even after attending culinary schools are not able to frost their cakes. And after our, even a 1-day workshop students start frosting their cakes, and might even start selling their cakes after a few days. 

5. How do you deal with missteps or bake fails while preparing an order?

I am always prepared for fails and I keep extra decorations stuff, extra whipped cream at hand. And if I ever face any bake fail I have quick fix, I can place decoration stuff or put some whipped cream and fix instantly.

6. What professional bakers have influenced you, and how do you apply their methods to your own baking?

I always realised one thing that every baker has their own way to work. You can’t simply copy paste their methods. You always have to recreate something that’s easily works for you. There is always some mix match method. You have to recreate that suits your way of working. 

7. What is your favourite cake style to bake?

I love to bake from scratch. I don’t like to work with the premix. That’s my signature taste which make my cakes different from others.

8. What advice would you like to give to amateur bakers?

To all aspiring and budding bakers, I will say “believe in yourself”. If you don’t explore yourself and go into self-doubt, you won’t be able to become a famous female baker. Be confident in who you are. For example, I am not too perfect at speaking English, but that doesn’t stop me from conversing in that language. I try. Nothing can stop you!!

I couldn’t complete my studies, but now I feel that if others can’t help me, I can give wings to myself. I pass the same belief to my daughters too. Today, I teach my daughters at home. Would you believe that a mother who is herself not so educated is teaching her daughter? I think one should always keep learning.

9. 3 quick Heena's tips for baking:

Keep upgrading yourself. This is very important:

1) Consistency is very important if it’s about cake batter or your business 

2) Make sure your always work with right measurements & temperature

3) Whether you are teaching or are selling cakes understanding your client /students is very important 

4) keep 3 tools always with you

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Interviewed By - Nimisha Dutta