...and a bit of a control freak.

On any given day, you'll find me in my little hole-in-a-wall studio, making sugar flowers, baking, and coaxing fondant into gleaming towers of perfection. It's my dream job, because I love working with my hands, I love making beautiful things, and I love working alone.

I don't hire anyone because I like to have full control over all of my work. This means that I can't make a lot of cakes - only 3 a week. But I'd rather make 3 great cakes than 10 mediocre ones.

This also means that the most horribly pretentious words of the new millennium - "artisanal", "bespoke", "handcrafted" - actually describe what I do.

How did this all happen? I was a newspaper journalist for 15 years before motherhood prompted me to slow down and do something different. In pursuing a hobby, I found myself setting up shop in 2012 and making cakes full-time.

What's great is that I get to go into full introvert mode every day, making pretty things to the sounds of Sade and Radiohead. (Okay, and BTS.)

But what's even better is that I get to be a part of so many happy occasions, be it weddings, birthdays or anniversaries. I may not be your guest, but my cake is always out front and centre.

I can't wait to be a part of your celebration next.

Prices start from a minimum of $1,000 for a 3-tier cake that feeds 140. The final price will depend on the number of tiers, the size of the tiers, and the level of complexity in making the sugarflowers and decorations. If you have a smaller party, you can have just one or two tiers of cake and replace the rest with dummies. Sizes are fully customisable, so feel free to drop me a line with your requirements and I'll be happy to suggest suitable options.

Delivery is complimentary and available to all parts of Singapore and Sentosa. I deliver every cake personally.

Tastings are held on an ad-hoc basis and available for a small fee. Do contact me to ask about the next available date.

Consultations at my studio can be arranged on weekdays between 10am and 2pm and most Saturdays. Or if you're tight on time, we can run through all the details entirely on Whatsapp.

Decorations are all made by hand. Sugarflowers and fabric effects are made from a sugar-and-gum mixture called gumpaste, while most other details such as laces, tiles, wraps, stripes and pearls are made from fondant. I prefer not to work with fresh flowers as they are loaded with pesticides and should not come in contact with cake.

Design-wise, I have drawn inspiration from sources as far afield as fashion, fabric effects, architecture, origami, Art Deco, barbwire, floor tiles... whatever I find beautiful. But what's constant throughout is my inclination towards clean, uncluttered and sophisticated designs. To see my full portfolio, check out my Instagram and Facebook.

FLAVOURS

My moist, tender butter-based sponge cakes are matched with satiny smooth Italian meringue buttercream and chocolate frosting. Below are 5 recommended combinations, but feel free to swop them around to suit your preference.

Chocolate espresso cake with maple buttercream

Vanilla cake with cherry blossom + lime zest buttercream

Earl Grey tea cake with miso + caramel buttercream 

Yuzu cake with elderflower + lemon zest buttercream

Champagne cake with raspberry + orange buttercream