Fashion Show has been in town for so long but how about cake show? It is my first time attending a cake show and it is simply memorizing.
And this time”Eat Cake Today (ECT) brings you with the beautiful and unique cake presentation where one can witness the popular and get a future creative trends in Cakes & Bakery Arts. And this time, we are able to witness a series of creation ranging from various cake types, baking arts, chocolate and sugar artistry which mirror the latest and future trends in confectionery world.
And in here, Mr Ang Boon Chow who is the Director& CEO of EatCakeToday enthused that Eat Cake Today has always envisioned itself to be a trend-setter in the world of confectionery by carrying a wide range of unique cakes and working with young talented bakers, several of whom have won international awards in this field.
And the inaugural Cake Show is one of a kind in Malaysia introduces Malaysia the trending cakes and what’s to come in 2020. And this cake show is really eye opening where one can appreciate the baking arts, looking at the cakes that are hot favourites currently and the cake trends for the following year. And if all goes well, they are planning to do this event annually.
Eatcaketoday is also planning to launch its premium cakes within the portal for those hankering unique and upmarket cake. And in the event, we witness the three young amazing pastry chefs namely Chef Chong Ko Wai, Chef Lawrence Cheong and Chef Chen May Ling presented an amazing demonstration and display of world-class standard in Chocolatier and Sugar Artistry.
️️Chef Lawrence Cheong, who clinched the 4th place at the 2015 “Coupe du Monde de la Patisserie 2015 in Lyon (World Pastry Cup 2015) with his chocolate showpiece along with ice cream cake, he was also awarded “Best Chocolate Showpiece” with the theme “Beauty and the Beast”.
Chef Chen May Ling, bronze medallist in the 2017 FHM Culinaire Malaysia Competition in the Artistic Showpiece category with her chocolate showpiece. She has created a beautiful Sugar Flowers on a wedding cake for ECT Cake Show called Sugar Flower Wedding Cake.
For their collaboration with ECT, Chefs Chong Ko Wai, Lawrence Cheong and Chen May Ling have come together as part of their R&D consultancy, C3 Lab, to create a range of premium cakes which can only be ordered exclusively from ECT under the brand of C3 Lab.
They were joined by other chefs Edwin Chan and Cindy Chan who together showcased some of the cake trends where beautiful and delicious cakes & desserts were available for tasting on the event day:-
❖ Decadent Jar Desserts – Miniature portion-controlled irresistible sweets and treats made from scratch using premium natural ingredients comes in 3 different flavours and served adorably in jars! Good things always come in a small portion, especially these decadent jar desserts! These adorable looking yet delicious jar desserts are served in tiny jars make an ideal dessert for afternoon tea, picnic or as a fun treat for kids, friends, etc. The 3 different flavours are Strawberry Yoghurt Mousse, Orange Vanilla Mousse, Peanut Mousse with Vanilla Sponge, etc
❖ Boba Lava Cake – If you’re dreaming about this boba milk tea cake for quite some time, here you can find the most insane boba creation cake. Soft and fluffy milk tea-flavoured chiffon cake with boba pearls scattered across the top of the milk tea or hidden within the cake, a Boomerang-worthy fountain of boba! Don’t judge it’s tasted by how it looks, we dare you to try out this outrageous boba lava cake!
❖ Gems of the Blue Cake 10” – The geode cake trend is taking over the internet now! This scrumptious and gorgeous geode inspired cake portrays the jagged texture of the sugar as crystal perfectly. It is also decorated with handmade sugar flowers which are ideal for any corporate event and wedding ceremony. An incredible cake that shines with a thousand lights! The cake base comes in 2 flavours you can choose from Belgian Chocolate and vanilla butter. Last but not least, the cake base comes with options to choose real or dummy cake for different tiers.
❖ Macarons Fault Line Cake – It looks like the cake is fractured by adding metallic touch and macarons in the midsection of the cake! It has salted caramel chocolate as a cake base, which will be covered in vanilla buttercream and a gold acrylic birthday topper. A fault line cake that is dedicated to making your celebration cake to be a one-of-a-kind art piece!
❖ Gravitiminion Cake 10” – Throw your party in a whole new direction with an extraordinary cake – Topsy Turvy Cake, a cake that consists of multiple layers and each layer is skewed and slanted in a wacky yet calculated manner. If you are looking for something unique, this minions inspired topsy turvy cake is fun and ideal for wacky birthdays or special occasions. Your guests definitely will be amazed at this incredibly creative and awesome cake!
❖ Projection Mapping Cake – The latest obsession to hit is taking the cake to a whole new level. A great way to enhance your cake into a truly magical centrepiece is projection mapping technology applied to the box-tier cake. This impressive lighting and projection technique turns the cake into a unique, modern age work of art and breathtakingly live! You can customize your wording and animation graphic design that refresh to your personal style. A stunning inspired projection mapping cake that can let your guests fall into an unforgettable live animated experience!
Besides being the pioneer in cake-ordering and delivery portal which offers trendy, unique and custom-made cakes, ECT is moving forward to offer more well-rounded services in the world of confectionery with their new series of workshops and cake courses. And for the first time, in collaboration with the 3 pastry chefs at C3 Lab (Chefs Chong Ko Wai, Lawrence Cheong and Chen May Ling), ECT is offering private Chocolate and Sugar Showpiece Masterclasses, and Sugar Flower classes to share their know-how and love for chocolate and sugar artistry with like-minded baking enthusiasts.
For more information, click on www.eatcaketoday.com or call 017-8800153.
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