Celeus Baral exudes a serene aura when you meet her, and when she tells you she bakes, it makes sense. Even during a brief encounter, you can tell she has the patience needed to be a baker.

“You can eyeball cooking, but baking is chemistry. You have to be meticulous. You cannot rush it, or it does not turn out as expected,” says the 21-year-old environment science student. She also runs the online baking shop Bakeleus. Recently, she has also started selling her baked goods beyond her online shop, with her first stall appearing at The Yellow House’s Night Market.

Bakeleus’s menu lists a variety of offerings, including jams, granola, tarts, cakes, cookies, cupcakes and brownies. Baral began baking in 2020, during the lockdown, and launched her online shop last year.

She grows much of the produce she incorporates into her baking, and believes we should all understand the origins of our food. “This connection fosters gratitude and a deeper appreciation for nature,” she says. Her background in environmental science, coupled with her affinity for the natural world, imbues her creations with a unique artistic sensibility. Each item she bakes is a testament to her creativity and experimentation, as she believes consistent practice is the key to mastery.

Despite the demands of being a full-time student, Baral strives to accommodate orders, typically requiring a minimum of 72 hours' notice for delivery. She is a passionate and discerning individual, evident in the love she infuses into her baking. Additionally, Baral advocates for a zero-waste policy at home, ensuring that every scrap of food and all household items are recycled.

Three easy to bake recipes you can try at home

Mini carrot cakes

Ingredients:

• 38 g milk or yoghurt

• 35 g all-purpose flour

• 1/4 tea spoon ground cinnamon

• 1/8 tea spoon ground ginger

• A pinch of cardamom

• 1 tea spoon baking powder

• ½ tea spoon fine sea salt

• 2 large eggs, at room temperature

• 27 g granulated sugar

• 13 g brown sugar (or 39 g of regular granulated sugar)

• 1 tea spoon vanilla extract

• 27 g extra virgin olive oil

• 33 g carrots, peeled and shredded

• Chopped walnuts

• Candied lemon or orange slices (optional for garnish)

• Cream cheese frosting

• 56.5 g unsalted butter, softened

• 113.5 g cream cheese, softened

• 1/2 teaspoon vanilla extract

• A pinch of salt

• 250 g powdered sugar

Directions:

For the cake:

• Preheat the oven to 195°C. Line and grease 6-inch square inch pan.

• Whisk flour, cinnamon, ginger, cardamom, spices, baking powder and salt.

• Beat eggs, sugar and vanilla until fluffy. Gradually mix in oil and milk, then add the flour mixture and fold in the carrots and walnuts.

• Bake for 15 to 20 minutes and let it cool down. Then cut out circles.

For the cream cheese frosting:

• Beat softened butter, then mix in powdered sugar, vanilla, lemon juice, and cream cheese until smooth.

• Chill the frosting for 30 minutes before using.

• Frost mini cakes and top with candied lemon slices.

Instructions for frosting:

• In a mixing bowl, beat softened butter until smooth.

• Add cream cheese, vanilla extract, and a pinch of salt. Beat until well combined.

• Gradually add powdered sugar and beat until creamy and smooth.

• Use to frost the carrot cake however you desire!

Mulberry fudge cake

Ingredients:

• 2 eggs

• 100 g of sugar

• 50 g of butter

• 40 g of chocolate

• 120 ml of plain yogurt

• 60 g of flour

• 22.5 g of cocoa powder

• 1.25 g of baking powder

• 120 ml of frozen or fresh mulberries

Directions:

• Preheat the oven at 180°C and start by creaming together the eggs and half of the sugar until frothy.

• Melt the butter and chocolate together and add into the egg mixture (only after the butter and chocolate mixture have reached room temperature). Mix this well.

• Add the yogurt and mix.

• Add the cocoa powder and mix.

• Add into the flour and baking powder and beat until you see no lumps.

• Add in half of the mulberries and chopped walnuts and mix.

• Pour the batter into a greased baking dish.

• Bake until you can insert a thin stick into the cake and it comes out clean.

• Top it with vanilla ice cream and more fresh mulberries.

• Serve it hot.

Strawberry Casserole

Ingredients:

• 125 g greek yogurt (or any full-fat yogurt)

• 125 g cream cheese

• 60 ml full-fat milk

• 3 table spoons honey

• 1 tea spoon vanilla extract

• 80 g all-purpose flour

• 40 g granulated sugar

• A pinch of salt

• Freshly cut strawberries (could be frozen)

• Almond flakes (optional)

Directions:

• Preheat the oven to 180°C.

• Blend together greek yogurt, cream cheese, milk, honey, vanilla extract, flour, sugar and salt until smooth.

• Line a baking pan with parchment paper.

• Pour the blended mixture into the lined baking pan.

• Top the mixture with freshly cut strawberries and sprinkle almond flakes on top.

• Bake in the preheated oven for 25 to 30 minutes or until the casserole is completely cooked and slightly brown on top.

• Serve hot, optionally with cold ice cream or a dollop of whipped cream.