Pops of tasty treats for the holidays

  • Metro News
  • Tuesday, 24 Dec 2019

Tan (third from left) observing participants decorating the cake ‘Popsicles’ during the baking workshop at a hotel in Kuala Lumpur. — Photos: SAMUEL ONG/The Star

SELF-taught home baker Raymond Tan better known as Ray Ray inspired the media with his life story during a private baking workshop.

Tan’s unique style of making desserts has won him a large following on social media. Having been in Australia for 14 years, Tan said he was happy to be invited back.

“Desserts always win children’s hearts,” he shared at Nook, Aloft Kuala Lumpur Sentral.

The 32-year-old showed how to create Insta-worthy cake “Popsicles” in conjunction with the festive season.

He started the workshop by mixing moist chocolate cake and buttercream in a stand mixer for one to two minutes.

Tan then took a small amount of the mixture and made several round-shaped balls before pressing them into a Popsicle-shaped silicone mold.

He then placed a wooden stick in each hole and left the mixture to chill in a freezer for an hour.

Tan had prepared the Popsicle-shaped chocolate cake earlier and demonstrated ways to decorate them.

One of the tips he shared was to dip the round side of the cake first before turning it the other way round and gently tapping the hand holding the stick to ensure an even texture.

Tan reminded the participants to make sure the chocolate touches the stick otherwise the Popsicles would fall off.

Before the chocolate set, he added edible Christmas sprinkles, colourful chocolate balls and mini salted pretzel biscuits.

Speaking to the media later, Tan said he started creative posts on Instagram as a hobby about four years ago.

“When I bake, I always keep the leftover scraps from my failed attempts.

“I came up with the idea to make cake popsicles using them,” said Tan who learned how to bake by watching videos on YouTube and through a recipe book entitled Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery by Rose Carrarini.

“I find the usual round shape very ordinary so I decided to use mini ice cream Popsicle shapes instead.

“A small passion has now developed into a full-time profession.”

Not only are Tan’s designs unique, so are the flavours.

Other than classic butter pound, there are also black sesame, spinach, white lotus and salted egg yolk.

Some of his designs are inspired by festive celebrations, architectural details, mythical creatures, nature elements, cartoon characters and travel inspirations.

Tan’s festive cake Popsicles are available at Nook’s Christmas spread until Dec 30.

Aloft also invited children from Rumah Desa Amal Jireh to watch its Christmas tree-lighting ceremony where they were entertained by employees who sang Christmas carols.

Cluster marketing and communications manager Laurine Pereira said this was the first time the hotel had held the ceremony.

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