Susanne Ng started baking for her kids. The stay-at-home mum, who holds a PhD in biomedical engineering, soon realised that chiffon sponge is a practical choice for children’s cakes: There is much less sugar required in the recipe compared to butter cakes and fondant, and the fluffy crumb is more palatable for kids.
Chiffon is notoriously difficult to work with because it’s soft and spongy, but Susanne quickly discovered that she had a flair for turning chiffon cakes into whimsical 3-D designs.
Fruits, animals, stuffed toys and cartoon characters are her sources of inspiration, and she relies on a huge collection of moulds – even egg shells and paper cones – to bake and assemble the shapes she needs.
She’s always up for a challenge, be it taking on complex designs (like snowflakes) or chasing unusual flavours (durian was one of the most outlandish she’s tried) for her chiffon cakes.
Among her most unusual 3-D cakes: A mermaid’s tail, a two-tiered pineapple-and-watermelon cake, a burger, and a platter of kueh. Susanne’s chiffon cakes are also available in the form of cake pops and cupcakes.
How much: From $100 for a 7-inch chiffon cake with simple 3-D designs (serves 12 to 20); and from $4 a piece for cake pops and cupcakes
Order at least: one month ahead