The Sweet Journey of Mochikekki

Mocchikeki has become a favourite among cake lovers in the Maldives with whimsical and vintage cakes topping the favourite list. In this interview with Lonumedhu, founder Hawwa Muna Waheed chats with us on her journey from home baker to full-time cake artist.

 

Lonumedhu: How did you get into baking, and how did you start the Mocchhikeki page?

Hawwa: I have always loved baking and cooking. I completed a culinary course at FHTS and later went on to do an advanced qualification. I had always dreamt of working in a large kitchen, like at a resort. Unfortunately, I wasn't able to because my parents weren't comfortable with it.

I tried baking from home, but it was a bit of a struggle because the space was limited. Even so, I was always experimenting with cooking, especially desserts. During COVID, I started experimenting more seriously and launched my page in 2021. Since then, I've been taking orders and constantly improving. Up until 2023, I was baking while working another job. Later that year, I left my job to focus on baking full-time.

Lonumedhu: What flavours do you offer? I can see some very cute designs.

Hawwa: Currently, I offer vanilla, chocolate and lemon-vanilla sponge bases, along with a variety of fillings. If a customer wants something like raspberry and vanilla, strawberry or Biscoff, I always try to accommodate their preferences.

Lonumedhu: How is it sourcing those ingredients?

Hawwa: Most of the time, it's quite difficult. Prices vary a lot, and sometimes ingredients aren't available. When that happens, I offer alternative options, and thankfully, most customers are very understanding.

Lonumedhu: How do you make sure your cakes maintain the same taste and consistency when ingredients aren't always available? For example, butter is such a key ingredient.

Hawwa: I always try to use the same ingredients whenever possible. If I have to switch to another brand, I buy a small amount first and test it before using it for customer orders. That way, I can make sure it doesn't compromise the taste or quality. I did have to change my butter brand because my usual one wasn't available for a long time. Fortunately, there wasn't much difference, so it's working well for now.

Lonumedhu: What kind of cake do you enjoy making the most?

Hawwa: I love piping designs. I really enjoy creating vintage and whimsical-style cakes with flowers and decorative piping. I don't work with fondant because I'm slightly allergic to it. I prefer focusing on buttercream, which is also very popular at the moment.

Lonumedhu: Have you ever worked with fondant?

Hawwa: I have, but not very much. It wasn't a good experience because it dried out the skin on my hands, so I try to stay away from it.

Lonumedhu: Is buttercream easier or harder to work with when decorating cakes?

Hawwa: I absolutely love working with buttercream, and I actually find it very easy.

Lonumedhu: What types of cakes do customers usually order, in terms of flavours and decorations?

Hawwa: Decoration-wise, whimsical and vintage cakes are definitely the most popular at the moment. They are always in demand.

For flavours, it changes from time to time. One of the favourites is a very moist cake with a strawberry filling. My passion fruit curd cakes are also very popular, as are my chocolate cakes.

Lonumedhu: You ask customers to place orders 48 hours in advance?

Hawwa: I have that written on my page, but if I receive an order a day in advance and it doesn't affect my workflow, I do try to accommodate it.

Lonumedhu: What do you pay the most attention to when completing an order?

Hawwa: I pay close attention to the details and make sure the cake matches exactly what the customer wants. I also focus on maintaining the taste and overall quality.

Lonumedhu: Do customers usually give you a specific design or mood board, or do they leave the design up to you?

Hawwa: Most customers send me inspiration photos and trust me to bring their vision to life. Most of the time, I'm able to do that, and I'm really proud of it. Sometimes they want an exact replica of a design, and I do my best to achieve that as well.

Lonumedhu: Which do you prefer; following a specific design or having creative freedom?

Hawwa: I actually prefer customers to give me a clear design and all the details. It helps me understand exactly what they want, and it reduces the chance of misunderstanding what's in their mind.

Lonumedhu: Looking back from when you started in 2021 to going full-time in 2023, what has been your most memorable cake?

Hawwa: I remember making a sheet cake for a wedding. It had two flavours, with strawberry filling and passion fruit curd. I absolutely loved making it, and I was almost sad to hand it over because it turned out so beautifully. The customer loved it too, so that made me really happy.

Lonumedhu: Apart from sourcing ingredients, what other challenges do you face running a home-based business?

Hawwa: The long hours are probably the biggest challenge because I do everything myself. I bake, decorate, clean and deliver the cakes. I also have to carry every cake down three flights of stairs whenever customers come to collect them, which can be quite exhausting.

On busy occasions like Mother's Day or other celebrations, I might have to make that trip more than 30 times. I usually give customers specific collection times so I can hand over several cakes at once.

The entire baking cycle is quite demanding; from baking and decorating to cleaning everything afterwards. Thankfully, I actually find cleaning and washing dishes very relaxing, so that part comes naturally to me. I also plan my monthly breaks in advance.

For me, this started as a hobby, and I'm very passionate about it, so I don't really feel burnt out.

Lonumedhu: What's the best part about doing something you're passionate about?

Hawwa: Seeing how happy customers are because of something I made with my own hands and with love makes me incredibly happy. It's also very rewarding when customers come back and give positive feedback.

I have customers who have supported me since the very beginning. I wasn't very good when I first started, but I've improved so much over the years, and I'm grateful that they still trust me today.

Lonumedhu: It's lovely to see repeat customers who have watched your journey. Do you have a favourite cake decorator or baker you follow?

Hawwa: I follow quite a few people on Instagram. Recently, I've really been enjoying the work of some Maldivian bakers, especially Hamuu Cake which is a Korean-inspired brand and I Should Not Have Eaten That Cake which is one of my favourites. I've bought cakes from them a few times. They're absolutely delicious.

Lonumedhu: What's your advice for people thinking about starting a home-based food business?

Hawwa: Do it, even if you're scared. Don't let fear stop you from following your dreams. What you need is commitment, consistency and a willingness to grow.

Focus on improving yourself, be patient and kind to yourself along the way, and never stop learning. If you're willing to work hard, a business that starts at home can become something much bigger than just a source of income. It can become something you're truly proud of and passionate about.

Lonumedhu: That's wonderful advice. What do you see next for Mocchhikeki?

Hawwa: Starting from home has been a very important part of my journey. It has allowed me to build my brand while maintaining full creative control and high quality standards.

For now, I plan to continue baking from home, but expanding has always been part of my vision. I'd love to have a larger studio with more storage and a dedicated baking space in the future.

Lonumedhu: Lastly, the photos on your page are beautiful. They make me happy just looking at them. Do you take them yourself?

Hawwa: Yes, I do everything myself. I take all the photos and edit them too. I also have a layout that I follow to keep my page looking consistent and cohesive.