Others have said...
“My sincerest thanks and appreciation for such a beautiful work of art, my proudest masterpiece and best decision I made as part of my wedding preparations.”
"Thank you for my beautiful dream wedding cake. It was exactly what I'd been hoping for, so elegant and classic, and it received so many rave reviews on the night."
"You know the cake rocks when your wedding guests start eyeballing the other tables' slices. It was utterly delicious, a perfect ending to our wedding dinner."
"Thank you for the beautiful and delicious cake. My little cousins loved it so much, they went around hunting for leftovers after an 8-course lunch!"
"The attention to detail and delicate design that Paulin puts in her work is amazing. We believe wedding cakes can be both beautiful and delicious - something that Crummb does very well."
"Paulin's cake creations never disappoint. They are always stunning, with great detailing, and they balance elegance with modernity. Her designs always leave a lasting impression."
"There were these glorious, delicate sugar blooms and exquisite Peranakan sugar tiles with icing details. This was a cake resonant with the magic of the day. Thank you Paulin."
"Paulin was very warm and forthcoming throughout our discussions, and she made us feel so comfortable. Our guests loved the cake's light and moist texture - it was clearly a hit."
My latest cake collection is inspired by…
...Japanese ceramics. I love the textures of embossed and crackled surfaces, the shine on layered lacquerware, the earthiness of speckled teacups. So I've transplanted them onto cake in a way that's fresh and contemporary.
It starts with being an introvert…
...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 Al Green and Radiohead. (Okay, and Justin Bieber.)
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.
You may be wondering...
Prices start from a minimum of $650 for a 3-tier cake that feeds 140, and $1,280 for 4-tier cake that feeds 250. 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.
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 taste.
Premium chocolate cake + orange marmalade buttercream + hazelnut chocolate frosting
Vanilla bean cake + fresh lemon zest buttercream + white chocolate frosting
Speckled Earl Grey tea cake + sea salt caramel buttercream + dark chocolate frosting
Yuzu zest cake + delicate honey buttercream + white chocolate frosting
Luxurious champagne cake + raspberry pulp buttercream + dark chocolate frosting
Featured in print and on screen...
DESIGNING A VERA WANG CAKE
How do you instil the essence of haute couture wedding gowns into cake? A behind-the-scenes look at the design process for a display cake I made for Vera Wang Singapore.
MAKING A MARBLED FONDANT CAKE
The marbled fondant effect has taken the cake world by storm. A quick look at how it's done as I make a marbled and copper-painted wedding cake for my lovely client Lydia.
Get in touch...
...if you need a quotation or have a question. I'd love to hear from you.
80 Rifle Range Road,
(by appointment only)