A visual feast of desserts
I unintentionally saw an eye-catching dessert in a friend’s newsfeed. I was shocked when I saw it. How could it be so adorable and stunning, with its unique dots and lines? With minimum colors, modern, and French style, it stood out from other desserts on the market. I really wanted to try each cake, and I wanted to know how they were made. Later, I saw they offered an online course, and although I am an inexperienced baker, I wanted to find out more, so I mustered up the courage to sign up.
When I first saw the red flower mousse cake, I was attracted by its playful color scheme and flowers. Although I am a novice, I still knew that mousse cake and mirror glaze are challenging to make. I was afraid that I would not be able to keep up. Fortunately, the teacher led everyone through each step. Some more complicated steps would also be prepared by the teacher in advance. She gave detailed instructions to guide everyone. The whole process was comfortable and casual, but we were a bit too relaxed for a while because our group’s jelly failed when it was supposed to solidify.
The cakes were completed before the end of the course. While waiting for them to be packaged, everyone chatted freely and shared about their love for baking. I learned during our chat that the teacher also used to work in a design-related industry. After working for a few years, she took her design aesthetics, applied her experience into dessert creation, and even studied abroad to pursue her dreams. So awesome! I look forward to seeing our teacher’s creations in the future, and I would like to try other cake design courses. — Ting / Brand Designer
《En pâtisserie》
Initially a designer, her specialties include website front-end design, multimedia design, and interactive art. She has won all types of awards. She is good at creating both physical and virtual pieces, and when she is tired of creating in the virtual world, she turns to physical design, and accumulates design vision in this conversion process.
Why did you embark on the path of cooking/dessert making? I was attracted by various colorful ingredients that could be designed like a pantone swatch. The same is true for desserts. Each dessert has its own story and design concept. If it’s food that you love, do not consider the cost of the ingredients. I believe that is the only way to make good art to share.
Now, I am a designer with dessert as my medium, a lecturer teaching about French desserts, the manager of En patisserie, an amateur photographer of food, and Ryan’s mother.
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