We hope you enjoy the work. If you would like to get in touch for a wedding cake, please contact Joanna directly. We accept cake orders 4 months in advance.

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CONTACT US

Wedding cakes by

Joanna Yuen

My cake journey started in 2016 when I relocated to Singapore with my job in advertising. Much of the cakes reflects my observation of heritage architecture: the palimpsest style in the walls of shophouses where old layers are partially peeled off and covered with new paint, creating layers of porous and frayed texture. Another being the proportion of the low rise, 2-storey shophouses which serves as a reminder that short and flat wedding cake layers can look endearing too.

Thanks to my supportive mentor and friends, I left advertising to transition fully to being a pastry chef in 2017. Since then, I have been head pastry chef at NOBU Hong Kong, Andō a 1-Michelin star restaurant. I was very awarded best pastry chef of the year in Hong Kong by Tatler Dining in 2020 and 2022 respectively.

Joanna Yuen

Founder

We hope you enjoy the work. If you would like to get in touch for a wedding cake, please contact Joanna directly. We accept cake orders 4 months in advance.

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CONTACT US

Joanna Yuen