Recipes & Reality

It’s been a while, I know. I’ve been fighting for my dream in San Francisco after I ended culinary school and also ended my time making cakes for all occasions while I ran Little Favors. Things have changed. Time has changed who I am.

I wanted more and I was searching for knowledge. I left Singapore to do that. The produce here is absolutely amazing. We get so much fresh fruit, vegetables, milled flours that I’m so extremely spoilt for choice. There’s a whole new spectrum of flavours here that you can never get in Singapore. It’s piney, vegetal and coastal if I could describe it in three words. The taste and smell of terroir has not been this evident until I moved here.

When you walk along the coast, you are instantly hit by the briney breeze, eucalyptus and coastal plants. When you stroll through the redwood forest, your senses are overwhelmed with pine and other various barks.

I suddenly immersed myself in foraging and was obsessed with capturing the scent of a moment. And that’s when I discovered Pascal Baudar. An amazing man whose life goal is to spread the foraging movement to ‘prevent food waste’.

“There’s so much edible non-native plants that we aren’t consuming! Isn’t that food waste?”, he said.

Why are we paying so much for oaxalis and nasturtium when it’s essentially a weed!

I worship him!! I was so inspired that I decided to make my own mountain syrup with pink peppercorns, pine, madrone bark, juniper and some lemon peel. It tastes like a walk through the forest.

I’m thankful for all these experiences I’ve collected throughout my time here.

Now, we’re all indoors, trying to prevent the spread of an invisible war. It’s unusual for us to not be social and not do things. What we can do is bake!! Full tutorial is on my instagram highlights. @littlefavors



Sift A together.
Mix B in a separate bowl.
Combine A with B until no more flour pockets are visible.
Spray a 4 Qt baking tin with oil or brush with butter and place batter in tin.
Preheat an oven to 170C.
Bake for 30-40 minutes until center is baked through.

Cake & the Candy Forest

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Sierra’s Love

I feel extremely honored when someone asks me to repeat a design that I’ve made before. This cake is named after the lovely girl who first asked me for this design. This time, it was for a wedding instead of a birthday and I’m so happy with how it turned out. It’s topped with toasted meringue, pink popcorn, pistachio buttercream, pistachio macarons painted gold, tea flowers, blueberries, dried rose petals, nectarines and strawberries with a pink white chocolate drip. 

These over-the-top cakes shall now be called The Candy Forest.

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After drizzling so many cakes over the past few years, I’ve  finally learnt that the best ratio for the chocolate that I use is about 5:2 (white chocolate:cream). And the most important trick is to let it really cool down to room temperature (28C in Singapore) before drizzle it on your cold cake. Use a piping bag or a squeeze bottle really helps with the control of the drizzle.

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Beneath the cream is our earl grey cake! Still a crowd favorite amongst the lovely people here!

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T’s Birthday Cake Part II


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Terrence’s birthday cake

I absolutely love the people who I bake for. If you’ve been following us since last year, this design would look familiar. We made this for T’s birthday last year and because he didn’t get to snap a good photo of it, his girlfriend asked me to make the same design again but smaller for a small birthday celebration. I couldn’t say no!

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Terrence’s birthday cake
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Terrence’s birthday cake
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Terrence’s birthday cake
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Terrence’s birthday cake