Class Instructor

Alice, Founder and creative director of The Cake Dresser. Started her journey with cakes and fondant modelling 12 years ago purely out of fun. Love how each piece of crafted figurine can lit up someone's face & create many years of sweet memories. She hopes to offer aspiring bakers a platform to explore, create and enjoy this joy of hers. Fondant decorating is not as challenging as it seems. You don't have to be artistic or possess special talents. It's a skill and can be acquired if you are willing to try.

As a child, Chef Allyson learnt to bake from her mother. One of the many family recipes she has inherited from her mother is the recipe for her signature cake— a traditional Eurasian dessert, the sugee cake. Allyson’s passion started when she learnt how to decorate cakes, turning them into beautiful canvases of colours and designs. With more than 10 years of experience, Allyson regularly attends courses such the Planet Cakes of Australia and keep a keen eye on the market through cookbooks and social media.

Anna is well known for her bubbly and approachable personality as she brings life to her baking classes. Having a humble start as a home baker, Anna has since spent over 15 years baking and conducting baking workshops for her customers. One of her most noteworthy industry experiences includes the head of research & development role at Awfully Chocolate and collaboration work with several major brands. As an ex-teacher from ministry of education and an ACTA certified instructor, she loves to share the joy and skill of baking with learners of all levels: “Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime!

Arianna is the founder and creative director of Spatula, and has churned out thousands of beautiful, aesthetically-pleasing bespoke cakes since 2012. While flying with Singapore Airlines as a cabin crew, her go-to activity would be to visit local patisseries and cake shops in various cities around the world. Inspired by the many unique ideas from around the world over the years, she soon set off to follow in their footsteps with her own vision — food should always look as good as it tastes! Her main cake inspirations are Buddy Valastro of Cake Boss (she has met him before, and even visited his original bakery in Jersey!), and Jenna Rae of JRC. She is more than happy to spend all her time decorating cakes - bringing an artistic and creative flair to delicious baked treats.

When her company was acquired and the company HQ moved to The Netherlands, Betty left her corporate job and decided to be a stay-home mom to spend more time with her family. Always an avid baker, she likes to create everything beautiful. When her sister introduced her to royal icing decorating, Betty got hooked. That was the start of her journey in cookie decorating and thus, Mixnbake.co, her online Instagram cookie shop, was born. Pursuing her hobby and turning it into a business was made possible with the support of her family. She hopes to touch people’s lives through her creations and hopes that others can learn this art as well!

Candice has always loved to bake as a hobby. It was not until an opportunity arise that she decided to leave my day job to venture into the business of baking.

Art and craft have always fascinated me, and I have a particular weakness for sweet confections. My journey into baking and cake decoration began as a side hobby during my day job, but it soon became clear where my true passion lay. By 2008, I had completed the full Wilton Cake Decorating Course series and became a Certified Wilton Method Instructor. I also completed advanced courses in cake decorating, including Professional Intensive Techniques at Squires Kitchen in 2013, cake sculpting masterclasses, and a specialized program in royal icing. In addition to cakes, I’ve explored artisan bread baking, earning certificates from masterclasses conducted by notable chefs like Chef William Woo, Chef Francesco Luigi Carusi and Chef Claudio Perrando. From bean-paste flower cakes to traditional Nonya Kueh, my repertoire continues to expand. Baking and cake decoration are hobbies and a calling I gladly continue to pursue and teach today.

Chef Gero, a respected Italian chef and influential culinary figure, has earned widespread acclaim for his authentic presentation of Italian cuisine. With a devoted following of over 600,000 on social media, including TikTok, where his engaging videos have surpassed 40 million views, Chef Gero has quickly become a prominent voice in the world of food. Since the inception of his TikTok channel in 2022, he has captivated audiences with his vast knowledge, honed over 30+ years in the culinary industry.<br><br>Chef Gero’s unparalleled expertise and engaging content have attracted significant attention from major brands. As the newly appointed brand ambassador for Italy’s top pasta brand, La Molisana, Chef Gero brings a touch of authenticity and tradition to the brand. Additionally, his role as a respected ambassador for Cold Storage further cements his status as a trusted culinary authority.<br><br>His virality has led to collaborations with a diverse array of esteemed companies. Bertolli, Samsung, Whirlpool, Kitchen Aid, Fraser Suites, Farm Fresh, California Cheese, US potato, Subway, McCormick, Phoon Huat, SCS butter and Solis have all recognized the value of partnering with Chef Gero, eagerly sponsoring his content to reach broader audiences. This array of sponsorships not only highlights his influence but also underscores his ability to connect with viewers on a personal level, making him a sought-after personality in the culinary and lifestyle sectors.<br><br>Chef Gero’s journey from a passionate chef to a renowned influencer reflects his commitment to celebrating and sharing the richness of Italian cuisine with the world. His impressive social media presence and successful brand collaborations illustrate his significant impact on both his followers and the broader culinary community.

Hong Poh graduated with a Diploma in Pastry and Baking from SHATEC. He started his career working in luxurious 5-star hotels, where he picked up skills set of fine pastry and scaling them in a pastry production line.

Culinary skills run in Kate’s family and since young she has always been an avid baker. Professionally, Kate used to run the research & development arm of Foodgnostic Singapore which supplies cakes and pastries to a multinational chain of coffeehouses like Starbucks. She loves travelling to Japan to learn their culinary and culture. For the past decade before covid struck, Kate used to travel to Japan twice a year, to live and breathe Japan. Kate has previously taught in a Japanese Baking School. She looks forward to meeting her students in class to unwind, destress and have fun through therapeutic baking and crafting desserts!

Chef Ken is passionate about everything about baking which made him decided to leave his comfort zone more than 12 years ago to enter a new career in profession baking. Having experience work for notable F&B establishments such as PS Café group of restaurants and Crown bakery, Chef Ken enjoys sharing his pastry and artisan bread knowledge especially those started from their home kitchen just like he once did.

毕业于台湾的烘焙专科学校，拥有五年的专业知识基础及22年的实际操作经验，除了曾在台湾各大5星级饭店与国际品牌的面包店工作之外，还到过香港、日本、新加波、美国、中国、印尼等各地方工作，同时也兼任香港烘焙班及学校的授课讲师和面包顾问，于2014年出版了「来自星国的55种面包」一书，更在2016年参与在新加坡所举办的烘焙比赛荣获冠军，如今他将会把自己的所学的知识及技术传授给所有对烘焙有兴趣的学生

Maslena is the founder of an online Halal pastry brand Mache by Maslena Mohammad specializing in Malay/Nyonya, Indian desserts, snacks, kuehs, festive and fusion bakes. Maslena started as a home baker and has churned many bakes from her own kitchen over the years. She has been in this industry for 15 years. She even conducts both offline and online baking workshops from her home. She was a head pastry chef and consultant at a cafe located on Arab Street. Her job scope included creating signature recipes for bakes, training staff, and planning festive themes for the cafe. As an ex-educator, she believes in long-life learning. She has never stopped upgrading herself to be on par in the ever-growing food industry. She is passionate about teaching others the art of baking. She believes that anyone can bake, regardless of their experience or skill level. Her recipes are designed to be beginner-friendly and easy to follow. She wants her students to leave the class with confidence and capable to bake delicious pastries on their own. She hopes to inspire others to keep learning and to build their own empire from their own kitchen.

Mike Fleming is a respected Baking Industry Professional with over 60 years of involvement in all facets of baking practice. From apprentice to business owner to head baking instructor, he established The Baking Industry Training Centre in 1993 - a first for Singapore. He is a well-experienced educator, process control trainer, and technical consultant in many Southeast Asian countries. Mike firmly believes that success in baking begins with a sound foundational knowledge of ingredients and a thorough understanding of the basic skills and techniques. His passion for baking is evident within this text, providing insights often overlooked.

Chef Patrick Pang brings over four decades of distinguished experience in baking and pastry arts, including more than 30 years as an instructor in the pastry industry. He began his career in 1984 with Mister Dough, before further refining his craft at Four Leaves Bakery. Over the years, he has built an impressive professional journey, serving as Pastry Chef at esteemed establishments such as Marco Polo Hotel, Swissôtel Merchant Court, and Myddleton Pte Ltd. Since 2000, Chef Patrick has been a respected instructor at Phoon Huat Pte Ltd, where he continues to mentor and inspire aspiring bakers through his deep technical expertise, extensive industry knowledge, and hands-on teaching approach. Known for his passion, precision, and commitment to excellence, Chef Patrick brings both mastery and elegance to the art of pastry education.

Pauline is a well-taught baker with over 40 years of experience in baking and flower piping techniques. Baking was her meditation; making it beautiful was her art. Pauline aims to spread her passion and joy for baking to every student in her baking class – creating a fun and fulfilling baking experience in her baking class.

Tan Phay Shing, Creative Baker and Cookbook Author of International Bestselling Creative Baking Series <br> <br> Freelance chef instructor with 8 years of teaching experience at several studios, and a home baker for 12 years. <br> <br> Cookbook titles: <br> Chiffon Cakes (2015) (Co-authored with Susanne Ng) <br> Macarons (2016) <br> Macaron Basics (2018) <br> Deco Choux Pastries (2019) <br> Deco Marshmallows (2023) <br><br> <li> Specialties is Signature baking styles </li> <br> Creative macarons, marshmallows, choux pastries, cookies, chiffon cakes and other bakes <br> <br> “Be firmly rooted in the fundamental techniques but let your imagination run wild.’ This is my baking and teaching philosophy when it comes to creative bakes. It’s this philosophy that allows me to break away from traditional pastry presentations and techniques to come up with new techniques showcased in creations that are a delight to the senses and soul, and very often, not seen anywhere else in the world. I am often accused of creating bakes and confections that are too cute to eat. But they bring smiles to the recipients who remember my bakes as being yummy and aesthetically pleasing at the same time. “ <br> <br> I am a firm believer in using natural sources of food colouring and flavouring wherever possible. My health-conscious baking philosophy has always been to create that delicate balance between aesthetics, healthfulness, richness in flavour and level of sweetness in my bakes. People who have tried my bakes often comment on the delicious taste, level of sweetness that is less than what is sold commercially, and looks that are too cute to be eaten. My creative bakes includes provision for people with special dietary needs such as vegetarian, vegan, sugar-free, gluten-free and dairy-free."

Rapika is the founder of the leading Halal wedding cake brand, Blush Artisan Cakes. After graduating with a diploma in Baking & Culinary Science from Temasek Polytechnic, Rapika started here cake decorating journey and have worked for a cake decorating academy for 2 years before starting her own brand of wedding cake. At Blush Artisan Cakes, Rapika incorporate her style of cake decorating which she has cultivated over the years. She hopes to inspire and nurture budding cake artist under her guidance.

Renée is the founder and creative director behind the creation of Gentlebites. Having a passion for baking and an eye for aesthetic since young, she started off as a kitchen assistant and fast forward today, she runs an online baking business specialising in customised macarons. Renee believes in exceeding he expectations of her customers, bringing her work to life and leave her customers in awe. Positive reviews and compliments from her customers and students, are the main driving force to make her do better. For the sweet tooth like her, who understands the importance of dessert aesthetics, Renée hopes to bring her skills forward to teach students, put smiles on their faces when they succeed in baking a cute tray of macarons, and to cultivate their creative minds in their own unique ways.

An avid baker since young, Sandy has never failed to fulfill her own cravings for cakes and pastries ever since. Throughout the years, she has attended various courses and workshops both locally and abroad to develop new styles and ideas to her baking and cake decorating passion. Her creations are widely loved by her family members, friends and many more. Sandy was trained as a Wilton Method Instructor since 2007. She teaches Wilton Courses at various authorized centers and conducts baking and cake decorating workshops as well.