At Sugar Penguin Cakery, we add an extra touch of love into your celebration.
Imagine a white round cake as your canvas.
We create custom cakes inspired by your story
and your ideas by bringing them to life
using edible fondant art!
Our passion for creativity has led to our
love to bake cakes for you to love!

For full photo albums of ALL of our creations
and feedback, visit and "LIKE" our Sugar Penguin Cakery page on Facebook!
Follow us on Twitter @SugarPenguin for exciting updates and what we're up to.

If you want more information, please email us at hello (at)
sugarpenguin (dot) com!!

So tell us your story and let's start baking!

Wednesday, October 29, 2014

The Cake Revolutions

Please pardon my absence in writing since it has been a whirlwind of a year for me!  Not only I've been busy with making sugar flowers, wedding cakes, exciting collaborations, AND..... I got some exciting news!

I am so proud to announce that I will be teaching sugar flowers in Lafayette, Louisiana, USA, at CAKE FEST 2015.  I will be teaching with my lovely friend and cake sister, Candace Chand of Beau Petit Cupcakes
In this fast paced and fun class, students will learn the technique on creating the ethereal Angel Cheek peony, the striking anemones, and delicate foliage, and learn how to arrange the flowers on their finished cake. In the span of 2 days (of 4 hours each), student will also learn how to design cakes based on inspiration pictures, working with color palettes and adding a wow factor to cakes without too much detail and truly making it their own.  The class will be held on Friday, February 20th, 2015 (1 pm-5pm) and Saturday, February 21, 2015 (8am-12pm)

I am also proud to announce our talented group of people that I am so proud to be a part of.
THE CAKE REVOLUTION is an independent collective of progressive North American cake artists who love to further the cake and sugar world through teaching.  These are the talented cake artists whom I am so blessed to know and call them friends:

Rudy Martinez of MAN BAKES CAKES
Shawna McGreevy of MCGREEVY CAKES
Rachel Skvaril of FONDANT FLINGER
Avalon Yarnes of AVALON CAKES

Keep your eyes peeled for the next few days as I will be featuring all of them one by one and be prepared to be wow-ed with their talents and amazing creations!

Friday, February 28, 2014

beauty in simplicity

My heart skipped a beat when I saw there's a competition at for Monochrome/Black and White Cake.  This is pretty much how I dress everyday, black and some white, more blacks, and occasionally gray color.  I don't know what it is, but I am very attracted to black.
I decided to go with very simple design, in a small time frame.  I literally submitted it, just a day before it ended for entries.
White anemones with black center was a no-brainer choice for my design.  I followed Nicholas Lodge's craftsy class for the instructions, using JEM cutters.  I also used Natasha Shomali's anemone tutorial on
I was very happy with how it turned out... It really well-represented me.  
I received very positive feedback from the community and a couple lovely surprises as well: I made it to the Daily Top 3 cake and Editor's Choice. 
Thank you to all my cake friends, this cake ranked 5th in the competition out of 180+ entries.  I am very honored to have placed fifth among so many talented cake friends out there.   
Here are the pictures and details, and my shiny "badges"



Monday, November 25, 2013

A Flowery Weekend with Nicholas Lodge

The day finally arrived!  I have been waiting impatiently for this day to come... A two FULL days of sugar flower making with the one of the best in the industry, NICHOLAS LODGE!  Nicholas Lodge is one of the most respectable, brilliant, and amazing sugar artists in the world.  It's very hard to differentiate between his sugar flower works and the real flowers.
I took his sugar flower classes on Craftsy and immediately I said to myself, I MUST learn from him in person.  He is very methodical and precise.  From just the two wonderful Craftsy classes, I have learnt A LOT!

He offered two wonderful classes for his trip to Vancouver this time.  The fall basket and the Exotic Sugar Orchids.  I chose the latter though I'd love to take both classes due to the practicality of the latter class to be applied to wedding cakes and such.

The Master Sugar Flower at work... showing his magic

Chef Lodge's class is fun, fast-paced, and very informative.  He showed us a lot of neat tips and tricks along the way.  He is very precise in his method, and I believed that later I should be able to replicate at home.  On one note though, this class probably more catered to those with some previous sugar flower work.  I am still a novice at this sugar flower making, and I have to pace myself to work a little faster to go along with the class.  Regardless, in the wet and rainy Vancouver days, we managed to learn to make 6 types of Exotic and Tropical Orchids.

Thank you to Nanette of Devine Deals in New Westminster, BC who hosted Chef Lodge for this wonderful class!  Until next time!

Friday, September 20, 2013

whisk me away to somewhere... exotic

We have been so blessed with the wonderful weather this year, but the glorious sunny days almost draw to the end unfortunately... The wet, with some thunderous days are back.  It has been a ultra busy but fun for us this year!  My little boy, Robert, is going to Kindergarten and my not-so-little-anymore James, is going to preschool.  Big adjustment time for my husband and I, as well as for the cake.  I have to unfortunately, take a step back and look after the family first.
Now, back to business :) 
I was approached by our lovely family friend whose daughter is getting married this August.  I was very honored and privileged that she wanted me to make the cake for her daughter's wedding.  She showed me the color that she wanted for the wedding which is deep coral colors with yellow and whisper pink.  Such an exciting colors to work with!  I made some yellow cymbidiums with bright coral throats, some coral ranunculus, whisper pink roses, and lush green hydrangeas.  I kept the cake design very clean and minimal, by using lace stencils, outlined with royal icing and added some sugar pearls on them.   
I thoroghly enjoyed making this cake despite some breakages of my hydrangeas, they all went to the "graveyard of broken sugar flowers," I had to dust some more at 1 am in the morning because I had the need to move some of them after I review some of the shots.  *SIGH*  BUT, it's all good, and I was very happy at the end. 
And the "icing on the cake" of these whole experience was that my little rascal was at his very best in being the ringbearer on the wedding!  He looked very dapper in his tux.  I am a proud mama!       

Tuesday, August 6, 2013

Amour en Rose et Argenté

Another busy week at Sugar Penguin Cakery!  Lovely roses for a dear friend's wedding.  I have known Vionna and David for a while now.  Such a lovely couple with so much love for each other.  Vionna has been my biggest supporter and she even helped me to open the door for fun classes.  Very thankful for this brilliant and beautiful girl.  I am very fortunate to have known these two lovebirds.

Vionna showed me her inspiration picture and it was from one of my cake idols, Tracy James of Cotton and Crumbs (UK).  I love Tracy's signature vintage roses and her Cakemasters' online tutorial has been helping me tremendously in achieving this particular style of rose.  The cake inspiration that she showed me had lots of beautiful applique.  Though it's beautiful, I really wanted to have my own style in the cake.  I opted for a beautiful stencil from Gateaux, Inc. and we hand-piped to outline the stencil with royal icings.  Lots of works, but at the end I was VERY, VERY happy to how this cake turned out.  

The D-day turned to be one of those magical days!  No rain in the forecast, no scorching heat either... It was just a lovely, overcast day, with a delicate sun.  Simply magical!

And the icing on the cake was when the lovely bride, email me the next day:
"... thank you so much for the cake! We loved it...a lot! It was gorgeous..."
Totally made my day!!

CONGRATULATIONS, Vionna and David!

Sunday, August 4, 2013

A Romance in Pink

This wedding cake is my recent labor of love. I am grateful that I am surrounded by my wonderful friends and understanding families:  my dear husband who always cope up with me during cake time, my two boys who would not touch any of my cake stuffs, and my dear friend, Neha, who always there for me in my cake journey!  BIG bear hugs to all of you!

This cake is for a dear friend who I used to work with. I met and hired her when she was just in university. Not only she is beautiful, but she is brilliant and very down-to-earth. I am honored and privileged that Pary chose me and wanted me to be a part of her special day. Pary showed me her inspiration pictures and what elements that she loved for her wedding cake. She chose this romantic and dreamy wedding cake. We did a final adjustment by adding some lustre on the cake. I paired the lustre with muted white for the pearls and cameo. The sugar flowers: roses and hydrangeas, also kept very subtle and muted. Some silver dragees were added to add some sparkle and bling to the cake.

The best part is when you got the message from the bride the next day and said how perfect the cake was!
" ... The cake was so perfect - thank you so much! The cake was beautiful and delicious!.."

stylized pale pink roses with white hydrangeas

side view of the cake withe the pearl swags

cake on location

Wednesday, June 26, 2013

Highlights and Lowlights

Let's start with the lowlights!  I've been so busy for these past few months that I have completely neglected Sugar Penguin Cakery's blog!  BUT, lots of highlights during these writing absence that I am very excited about and would LOVE to share with you!

In this coming September, I will be taking a 2-day course with the one and only NICHOLAS LODGE for making 6 types of sugar orchids.  I am VERY EXCITED for this opportunity and I simply cannot wait for those days to come!  I hope I won't be THAT star-struck when I see him in person (which I think I will be).  I took his classes at Crafsy and I like how detailed and meticulous he is in his method of teaching.

Another highlight is that one of my cakes that I got the opportunity to create for an auction at a local bank for Ride to Conquer Cancer was acknowledged in a few cake communities around the world!  It made it to NO.1 at "Daily Top 3" in, "Editor's Choice" for Australian Cake Decorating Network, and "Cake of the Day" at Peggy Does Cake (with 40,000+ followers for her Facebook page).  I was so humbled and over the moon for this!   

I got the inspiration from the very lovely Sharon Wee of Sharon Wee Creations for the ruffles and the simple-but-oh-so-lovely sugar Southern Magnolia was added at the end.   

And here's my shiny badge from! :)