Life's What You Bake It
Story by Sherilyn Chong | Photos by Kimberley Soo
“I always remembered eating birthday cakes and wondering how they were made, especially with the decorations on top of it,” she recalled, as that was the start of her interest in baking. Despite not having any family members who were devoted bakers, she took the interest into her own hands after her “O” Levels. Upon studying Baking and Culinary Science in Temasek Polytechnic, her burning passion for baking had grown tremendously as she was more interested in the baking modules rather than the cooking ones.
Baking is often deemed to be a stress reliever, but it can also help you in terms of character and personality. For instance, baking has taught Kimberley to have more patience. She said: “When baking cakes or making any sort of desserts, you have to be patient and not rush through the steps of the component.”
There is a saying: “practice makes perfect” – that’s what Kimberley went through to master her baking skills. “After learning the basics from chefs, I gradually started getting better at making cakes and experimenting with different flavours,” she revealed. “Now, I feel like I have pretty solid recipes of my own, and I have properly got the hang of making the basics,” she said.
With every creative and eye-popping cake design, there is a visionary influence. “My ultimate inspirations are Cupcake Jemma, Dominique Ansel and Pierre Herme,” she shared as she had recently visited London and dropped into their bakeries and tried their products. “I had the opportunity to meet Cupcake Jemma. She is such a lovely human being, so humble and sweet,” she said, citing it as one of the best moments of her life.
As much as she is dedicated to baking, on the sideline, Kimberley has an online store on Instagram where she sells her baking creations. Although her journey as an entrepreneur started off slow, she figured that it wasn’t about the money, but more of the experience and learning to make different kinds of cakes to please her customers.
With success comes a slow beginning. “Start slow, promote your cakes as well as you can and customers will gradually come to you,” she said. Truly, ingredients do play a big part of the success of a mouth-watering dessert. “Always use the best ingredients that you can find and make sure that every cake is the best one you make,” she shared.
“Additionally, you can always eat any of your failed creations. It’s probably not the worst thing in the world,” she joked.
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