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It all came from a 168 sq ft kitchen space, a small convection oven and a 60 inches of Panasonic fridge to get started.

With a whisk, flame of passion and action of "just do it". When I first started on August 2020, I said I was just going to do 4 months, if i got customer, I will do it. If not? That would just be an experience. Fun enough I got a lot of support from family to friends and to getting know new friends. Returning orders gave me confidences and most importantly, I kept my promised, delivered happiness to everyone's special day, that means the whole world to me.

This accidentally baking-project become my strength and skill that I can sometimes talked about as my hobby. My job was to transform something 2D from your phone into edible 3D in front of you, that is the power of product development.

Started on August 2020 when pandemic hit with a 4 months initial but ended up 1 year (sobbing face). And I was in the mid of my sophomore year in college, located back at my home (Malaysia) due to the unsure of when would i head back to United States for continually college. Then, baked a solely called nice-decor cake for mother days and posted in my personal acc story to ask if any of my friend would want to buy it, I will make cakes for you (mothers day theme). I could not forget that ended up spoiling after delivered. Under almost 40degree celcius of weather, I was using ube and taro with whipped cream as the crepe cake filling. Made 20 cakes for the weekend (thanks for big supportive friends at home <3) but didn't expected for temperature control, half of the cake tasted sour and in a result, that was not added yogurt but was fermented.

From minimalist black and white design to 3-Dimensional structure

From 30% whipped cream to temperature stable Italian meringue

Is it worth it? spending only 4 hours sleep a day, having jetleg everyday, high pressure, costomer relationship and thrive yourslef alone in the kitchen almost 80% of your time, missing out on friends dinner, the only shopping place is bakery supplies. Is it worth it to become a baker (home baker)?

THESE TAUGHT ME WHAT IS A BAKER.

★★★★★

A Little Bite More of Story:

Recipes & Vlog

Playing around with my Ikea specula and love of cream

What's Next?

Life after closing down @creaming.patisserire

the ceiling will be hit easily, if i keep work on the business as a baker.

I chose to keep my study in undergrad inspite of keep running the business.

As I realized, my position is replacable, physically exausthed and dragging out my energy. But the love of creating sweets flame as much as it ever been.

It was a challenge to put up this decision.

After baking 300+ cakes and flying half of the world to keep on my study in the states, I kind of have to stop doing what i was doing (sad face). In addition of rounding myself in new society for a few months, I kept the passion of baking as a weekend hobby, tweaking protein powder into heavy cream to find the potential of "healthier" version of dessert, now I will show you the recipes of some creations.

Healthier Alternative

After I get back to school, I studied more about food nutrition and human nutrient needs.

Questions came out of my head when I was reading my nutrition lectures, it couldn't demolish even after few months of telling myself it would be extra work and extra money to do. Wording of " how can we bring cakes + nutrition into it's maximum ? " keeping pops out, i guess that is what we called " inspiration " and " passion ", you'd just never gonna get over it, lmao.

"So, can i combine them together?" I took my roommate's big chunck bottle of protein powder and gave it a try. After wandered around kroger and got a pack of dark chocolate, fancy brand of whole wheat flour, 30% light whipped cream and some fat-free milk, I made this walnut-chocolate coated cake roll that was rolled with protein powder's peanut butter flavored filling and cocoa chiffon cake. Not forget to mentioned added banana slices as a part of inner filling to create some chewy bites texture.

After that for a couples months, I tested trial different recipes from what i would normally do (like chocolate crepe cake, matcha chiffon cake, devil cupcakes, brownie, etc...) switch and twist it's traditional ingredient to some sort of alternative, using soy powder, fat free milk, coconut oil as a looking "healthier" alternatives to swap the recipes and came out bunches of failed and win results, recorded in my Iphone notes, instagram stories and ofcourse, surrounding friends did not missed those, thanks for being my research rats.

In my future recipe posts, we can explore healthier alternative together!

CRUNCHY
PEANUT BUTTER
DARK CHOCOLATE ROLL

🍯🥜🧀

Decoration Hacks

I posted some DECORATE WITH ME reels on my baking account when I received messages from our bakies on how can we make this.

That feel of satisfying always made my day while watching others bakers' tiktok on finishing decoration and sending the happiness delivered to the bday baby.

So I created this blog to teach some cake decoration tips and tricks to y'all who wants to make your own decor in home kitchen.

"WHIP IT"

is a word that sounds fluffy

and smooth, uhmmm~

Passionade.Club

A passion project explore expanding nutrient-dense desserts in cincinnati Ohio.

Another project:

2022

2023

started

ended