How did you get into baking?
I always had a sweet tooth. I’m the type of person who will look at the dessert menu before going to a restaurant to plan my desserts first. But despite my love for desserts, I only started baking later in life. Baking was my way of de-stressing after a long day, and getting to savor the fruits of my labor was a bonus.
What kinds of cakes do you most enjoy baking?
Different types of cakes bring different challenges and also satisfaction, which I relish. For mousse cakes, the challenge would be to pair different flavors and textures. For cupcakes, how do we make them moist, light and flavorful? For customized cakes, how do we turn our customers dreams into reality and at the same time not sacrifice taste?
Which is your favorite cupcake that you make?
Personally, my favorite would be the lemon raspberry cupcake as I like citrus fruit. It comprises lemon Italian meringue buttercream, a homemade raspberry jam core and vanilla buttermilk cake, sprinkled with raspberry croquelin.
What are the advantages of starting as a home baker?
Honestly, the only advantage of being a home baker is the lower operation cost—no rental to pay. Given the NEA regulation that doesn’t allow the sale of baked goods from home, we only made cakes for friends of friends—as a favor—rather than a commercial sale.
Who were your first taste testers?
My family members, and friends: My kids especially, as they give the most honest feedback.
What did you do before going into baking?
I was in the market research industry—both client and vendor. Prior to setting up The Audacious Cakery, I was a regional director for a market research vendor.
How did you know it was time to start a brick and mortar shop?
This is an open-ended question. Do you generate enough of a customer base before opening a shop (assuming you would have sufficient funding) or do you find an ideal shop location and start build your customer base?
What advice do you have for aspiring bakers?
You should have passion. Choose a job you love, and you will never have to work a day in your life. Do what you do with passion because it shows in your work.
How important are professional baking courses?
Personally, I think it would benefit aspiring bakers to attend some form of professional baking course. It provides a foundation in baking. The risk is much higher if one is self-taught and starts a business.
What are the most important things you’ve learnt in the process of starting up your own bakery?
Expect to work harder than you did ever before, things will go wrong and you are not superhuman—you will need help from your family and friends.
Sharryl Ng bakes at Audacious Cakery.
